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Composition Lemon Chicken & Potato Oven Bake:

1. Require 8 chicken thighs/drumsticks, with skin and bone
2. Need 750 g of Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small
3. Get 1 for red onion, sliced
4. Make ready 2 red peppers, deseeded and sliced
5. Prepare 1 large lemon, juice of
6. You need 250 ml olive oil
7. Give 5 cloves for garlic, crushed
8. Prepare 1/2 tsp of dried rosemary
9. Require 2 tsp dried thyme
10. Need 1 tsp - dried oregano
11. Provide 1 tsp - cumin
12. Make ready 1 tsp for sea salt
13. Need Ground black pepper
14. Get 150 ml - dry white wine
15. You need 1 of red chili, sliced (I leave seeds in)
16. Take 1/2 tsp of chili flakes
17. Require 2 tsp for paprika
18. You need Handful for fresh coriander, chopped

Lemon Chicken & Potato Oven Bake how to cook:

1. Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm).
2. Arrange chicken portions, potatoes, onion and peppers in an oven-proof dish.
3. Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers.
4. Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes.
5. Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards.
6. Distribute the chili, chili flakes and paprika evenly over all.
7. Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked.
8. Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself.

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