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Ingredients - Lemon Chicken & Potato Oven Bake:

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

Lemon Chicken & Potato Oven Bake instructions:

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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