Baked Chicken with Rosemary and Lemon

Ingredients

• Boneless, skinless chicken thighs or breasts 4
• Large lemon 1
• Sprigs fresh rosemary 3-4
• Garlic cloves 4
• Olive oil 2 tbsp
• Sea salt ½ tsp
• Black pepper ¼ tsp
• Baby potatoes 500g
• Red onion 1
• Cherry tomatoes 1 x 250g punnet

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the vegetables: halve or quarter the baby potatoes, cut the red onion into wedges. Smash the garlic cloves.
3. In a large roasting tin, toss the potatoes, onion wedges, smashed garlic, 2-3 sprigs of rosemary (leaves stripped from stems), olive oil, salt, and pepper until everything is lightly coated.
4. Spread the vegetables in an even layer in the roasting tin.
5. Pat the chicken pieces dry with kitchen paper. Season them with a little extra salt and pepper.
6. Place the chicken pieces amongst the vegetables in the roasting tin.
7. Slice half of the lemon thinly and arrange the slices over the chicken and vegetables. Squeeze the juice from the other lemon half over everything.
8. Roast for 35-40 minutes, or until the chicken is cooked through (no pink inside) and the vegetables are tender and slightly caramelised.
9. Remove from the oven, discard any woody rosemary stems, and let the chicken rest for a few minutes before serving directly from the tin.