Nothing beats a mid week roast. It’s simplicity makes me so happy.
This one involves one tray and a bit of chopping. And that’s it. You may want to accompany it with a fresh salad with some homemade French dressing. But that’s all.
Throw chicken thighs (with bones in) in a roasting tray with spring onions/shallots cut in half vertically, garlic with skin on, thyme sprigs, sliced lemon and potatoes, unpeeled and cut into quarters – season & drizzle with olive oil. Roast on high high high for 30 – 45mins, then place bacon or prosciutto on the chicken and toss in some black olives. Cook for another 15mins until chicken is cooked, skin crispy and potatoes are tender. Yum.
We ate half a tray full of it. Fat belly? Yes! Happy? Yes, yes!