Ingredients


• 1 lemon • 4 free-range chicken legs • 1 kg new potatoes • 4 sprigs of fresh rosemary • 1 bunch of fresh thyme • 2 fresh bay leaves • olive oil • 100 g pitted green olives


Method • Preheat the oven to 180ºC/350ºF/gas 4. • Slice the lemon lengthways into quarters and place in a large roasting tin with the chicken legs, new potatoes and all of the herbs. Toss in 1 to 2 tablespoons of oil, season well and roast for 45 minutes.


• Remove the tray from the oven. Carefully squeeze the roasted lemon wedges over everything, squashing down some of the potatoes so they burst – this gives you a bigger surface area so they soak up lots of flavour and get nice and crispy.


• Add the olives, give everything a stir and roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.


• Remove from the oven and serve – this is delicious with a handful of watercress on the side.


MEDITERRANEAN 'CHICKEN ’N’ CHIPS'


SERVES 4 COOKS IN 1 HOUR DIFFICULTY NOT TOO TRICKY


52 I INDIAN MIRROR APR 2018


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