INGREDIENTS

Serves 2

5 chicken thighs with skin on
1 lemon
1 tbsp capers
1 small bunch of thyme
2 garlic cloves with skin on
3 medium sized potatoes
sea salt & freshly ground pepper
2 tablespoons olive oil

Preheat oven to 180°C

Cut potatoes into similar bite sized chunks, leaving skin on. Place them with chicken thighs in a roasting tray. Cut lemon in half, use one half to squeeze juice over chicken, cut other half into 1/8ths and dot around pan. Splash some olive oil, season well, tear thyme leaves off and sprinkle, scatter carpers. Roast for 20 minutes covered in foil. Take off foil, turn potatoes and roast for another 20 minutes or until chicken is cooked, test by inserting a skewer or knife into the thickest part and juices run clear.  Grate lemon zest over chicken.

Approximate cost £3.50