This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve it with frozen peas and everyone loves it. And what's more it's really easy to double up amounts and serve with a salad for larger groups of hungry teenagers
Serves 4. Prepare 10 minutes. Cook 50 minutes
- 2-3 red peppers, deseeded and sliced (I like the sweet Romano peppers for this dish)
- 500g Charlotte potatoes, quartered
- 1 medium red onion sliced
- 1 tbsp olive oil
- 4-6 fresh bay leaves
- 4 slices fresh lemon
- 4 large free-range chicken thighs (or 8 small)
- 100ml dry white wine or chicken stock
- salt and freshly ground black pepper
- Preheat the oven to 220'C Gas Mark 7.
- Place the peppers, new potatoes and onions together in a small roasting tin, sprinkle with the olive oil and seasoning. Toss together then bake for 20 minutes until starting to brown.
- Reduce the oven temperature to 200'C Gas Mark 6.
- Stir the bay leaves and lemon slices into the vegetables then arrange the chicken thighs on top. Pour over the white wine and return to the oven.
- Cook for 25-30 minutes basting with the juices until the chicken is cooked through and the juices run clear.
- Serve with frozen peas or a green salad.
Aga cooks: Cook on the lowest rungs of the roasting oven. Then cover and keep warm in the simmering oven until needed.
Cook's tip: You can use a jar of grilled peppers as an alternative to the fresh for this dish.
- recipes Mary Gwynn
- pictures David Merewether