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.
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 potato 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 40-45 minutes.
Place the red pepper in a second dish and roast by the side of the chicken, 40-45 minutes.
Remove from the oven and serve.
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.
Variations
To make this recipe healthier, use skinless chicken pieces (but keep the bone in)
To prepare a thyme and lemon sauce for the chicken, heat some olive oil or butter in a skillet at medium-high heat. Sauté 1/2 cup chopped onion with 1 tablespoon fresh thyme for 5-6 minutes. Combine 2-3 tablespoons cornstarch with 3-4 tablespoons liquid taken from 1 cup of chicken stock. Add the flour mixture, the rest of the stock, zest and juice of 1/2 lemon to the skillet. let the sauce boil for 3-5 minutes. You could also add some drippings from the roast chicken to this sauce.