Zesty roast chicken and potato wedges

Chicken pieces cook in the same time as the potato wedges so both can roast together in th oven.

Ingredients

2 lb chicken (chicken pieces, whole chicken legs are best)
4 potato (baking potatoes, cut into wedges)
1 lemon (zest and juice)
1 pepper (large bell pepper, red, seeds removed and cut into quarters or 8 wide strips)
1 T thyme (fresh leaves, chopped)
  seasoning (salt and pepper to taste)

Instructions

Heat water in a pan and pre-heat the oven to 375°F (180° C)

Boil potato wedges for 5-6 minutes, drain and leave to stand in the warm 2-3 minutes pan to dry.

Mix lemon zest, chopped thyme with 1 1/2 tablespoons olive oil in an oven dish. Add the potto wedges and toss to coat in the zesty mix. Season with salt and pepper. Bake for 40-45 minutes in the lower rack.

Brush the bottom of and oven dish with olive oil and place the chicken pieces, and then brush the skin with a mizture of lemon juice with 1/2 tablespoon of olive oil. Roast on the top rack for 30-40 minutes.

Place the red pepper in a second dish and roast by the side of the chicken, 30-40 minutes.

Remove from the oven and serve.

Total time
55 minutes
Cooking time
45
Preparation time
10
Yield
4 servings

Notes

You might need to put the chicken int the oven 10 minutes after the potato wedges. The chicken should be thoroughly cooked.

Serve with salad or sweet corn as a side dish - frozen or canned sweet corn, 2 10 oz cans, drained and warmed in the microwave with 1 teaspoon butter.