Who doesn’t love a dinner that literally takes only one pan ? Perfect for a lazy summer meal, use whatever vegetables you like, I sometimes add sliced fennel or halved tomatoes. The chicken steams in the stock and the skin cooks beautifully. If you don’t serve the veggies with dinner (they can be kind of mushy) you can blend with some stock the next night for a delicious soup.
2 large red onions, cut into about 6 wedges each
2 leeks, white part only cut into chunks about 2 cm thick
4 red capsicum, cut into quarters seeds removed
8 skin on bone in chicken thighs
8 cloves garlic, left whole skin on
4 stalks rosemary
Good glug of olive oil
1 – 2 cups of chicken stock (homemade if possible)
Salt and pepper to season
Preheat the oven to 180 degrees.
Scatter the onions, leeks and capsicum on the bottom of a large roasting tray. Place the chicken thighs on top with the skin side up. Pop a clove of garlic under each thigh. Squeeze the juice from the lemon on the thighs then rub each with a generous amount of salt and pepper. Strip the rosemary leaves from the stalks and scatter on top of the dish then add a good glug of olive oil. Very carefully pour sufficient stock onto the pan to come about halfway up the chicken thigh, do not cover the skin as we want this to go crispy and brown. Cover the roasting pan with a lid or tin foil.
Bake for 40 minutes, checking once to ensure there is still some stock. After 40 minutes remove the foil, increase the oven temperature to 200 and bake for a further 20 minutes to brown the chicken skin.
Allow the chicken to rest for 5 – 10 minutes before serving. Serve with mash and a salad or coleslaw.
Variations: Leave out the rosemary and add chopped chorizo with the veggies and a good sprinkle of smoked paprika on the chicken skin.
Instead of Capsicum use baby potatoes, a few slices of lemon and a handful of green olives.
Add a few button mushrooms about 20 minutes before you are done cooking.