If you're a fan of citrus, this Middle Eastern recipe is bound to be a hit, with its strong, zingy lemon burst.
Serves 4
Prep time: 5 mins
Cook time: 1 hour 15
Ingredients
8 chicken thigs or 4 full chicken legs, skin on
1kg potatoes
4 tbsp olive oil
50g fresh coriander
4 garlic cloves
1 lemon
salt and pepper
Method
Preheat the oven to 200°C.
Peel and dice the potatoes and put them in a large baking tray. Season the chicken pieces and sit them on top. Drizzle with half the oil, then put the tray in the oven and forget about it for 1 hour.
Finely chop the garlic, roughly chop the coriander and juice the lemon. Mix them together in a bowl or measuring jug, along with the remaining 2 tbsp of olive oil.
When the hour is up, pour the mixture over the chicken and potatoes. The coriander may clump together a little. That's fine. It's there for flavour, rather than visual appeal.
Cover the tray with kitchen foil and return it to the oven for 15 minutes before plating.
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