Got a thousand things on the to do list and no time? Don’t worry we’re all in the same boat and on a busy December day the last thing any of us need is a difficult recipe with a thousand obscure ingredients. This is the perfect warming, easy peasy and impressive one-pot dish.
Yeah I know, the chicken needs marinating but this can be chucked together the night before or even in the morning before you run out the door.
These measurements serve 6, you will need:
- 6 free-range chicken thighs, skin on
- 6 Cumberland sausages
- 1tbsp wholegrain mustard
- 5tbsp olive oil
- 1 large onion, cut into 8 wedges
- zest and juice of 1 lemon
- 1 lemon cut into quarters
- A few sprigs of rosemary, plus 1tbsp chopped
- 800g potatoes, cubed
- 1 bulb of garlic, cloves separated but not peeled
Mix the chicken, mustard, oil, onion, lemon zest and juice together and set aside for 1-2 hours, preferably overnight.
When ready to cook, heat oven to 220C/ 200C fan/ gas mark 7. Pour chicken mix – skin side up – into large roasting tin, add the remaining ingredients and stir to coat with oil.
Roast in the oven, turning a couple of times for 1 hour and 15 minutes ( 1 hour in an Aga) or until cooked and beautifully golden.
Personally, I serve this on its own because it always fills me up, but if you have big burly men that love their grub then green veg would go wonderfully.
If you are trying to watch the weight before the holidays you can hold back on the sausages and opt for chunks of red pepper instead but let’s face it, that diet’s going out of the window pretty soon anyway!