Lemony baked chicken and potato wedges

Another dead simple one-dish mid-week supper.

I think the idea is from Nigel Slater, originally, but it is so good everyone should cook this.

I used large red potatoes cut into chunky wedges and chicken legs. You can use thighs as well but I’d avoid breast pieces because they are likely to dry out in the oven.

You just put the chicken and potatoes in an oven dish and squeeze over the juice of a lemon and add the lemon pieces to the dish.

Season with salt and pepper and a selection of dried herbs (I used thyme, sage and marjoram), drizzle over olive oil and cook in the oven for at least an hour. I added some chilli flakes to this last night and you can have all sorts of other additions; garlic cloves, quartered red onions, olives, cubes of aubergine and slices if red pepper are all nice (but probably not all at the same time).

You can use sweet potatoes instead of ordinary ones or whole new potatoes in their skins. In Summer sprigs of fresh rosemary are a good choice of herbs.

All you need to accompany this is a green salad and some crusty bread. The pan juices make an excellent dressing without anything else added to them.

If you want wine, a fruity red or a full-bodied rosé would work best, I think.

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