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.


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)


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
Preparation time
4 servings


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.