This Roast Chicken with Potato’s and Lemon is a one-pot-wonder, really tasty and really simple. Everything cooks in it’s own juices, so it even has it’s own gravy when it’s cooked without you having to do anything.

Everyone loves Roast Chicken, but not always the hassle and cleaning that can come with cooking a full roast.

Here you can watch just how easy it is, in just over a minute:

Serves 4

You will need:

8 x chicken thighs, skin on
1 whole lemon, quatered
1kg new potato’s, halved
1 red onion, quartered
1 red pepper, chopped into large’ish squares
2 tbsp white wine
1 chicken stock cube
2 tbsp mixed herbs or dried thyme
1 tbsp paprika

Take a medium sized roasting tray, and place your chicken and your chopped lemon, red onion and red pepper into it. Pour over a good glug of olive oil, followed by your white wine, mixed herbs and paprika. Crumble your chicken stock cube over the top of everything, make sure you get plenty on the chicken itself.

Please your tray into a pre-heated oven, gas mark 200 degress fahrenheit for around 50 minutes, basting every 15 mins. Halfway through, turn the chicken thighs over so that they get cooked all the way through, then ten mins before the end turn them back so they are skin side up to get them nice and crispy.

Serve with carrots and/or green beans.

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