By Natasha Chamberlin
Ingredients
6 large chicken thighs
1 large lemon cut into lots of 8 small wedges
10 cloves of garlic unpeeled and whole
1 tsp paprika
2 pinches of salt and pepper
100g butter or margarine cut into cubes / broken into tsb size pieces
2 tbs olive oil or oil of your choice
4 tbs lemon juice
1kg New Potatoes
Method
Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy.
Put the potatoes a side and begin to prepare the chicken. Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven. It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika.
By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven. This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.
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