Published on Aug 31, 2012
This is a great and easy Sunday lunch, or evening meal for you and friends. Kids love it too. It takes five minutes to throw together and then you literally slam it in the oven and pour yourself a glass of wine and forget about it whilst it cooks.
I use two pieces of chicken and two sausages per person -- but adjust the quantities depending on how hungry/greedy you're feeling.
Start to finish: 5 mins prep, 2 hours + marinating (OPTIONAL!), 1 hour cooking
4 Chicken thighs (bone in, skin on)
3 Tablespoons olive oil
2 Teaspoons French mustard
Handful of thyme leaves
Peel and chop the onion into sixths and put into a bowl with one tablespoon of the oil, lemon juice, mustard, thyme, salt and pepper.
With a sharp knife slash the chicken thighs three times before adding them to the marinade.
Give it a stir to ensure everything is evenly-coated. Marinade in the fridge ideally overnight, but I've marinated for a matter of minutes before and it tasted just as good.
An hour before you want to cook, take the chicken out of the fridge.
Heat the oven to 200C. Cut the potatoes into wedges. Pour the remaining oil into a large non-stick roasting tin and arrange the sausages, potatoes, chicken and onions in one layer.
Cook for an hour or until everything is crispy and golden brown. The sausages and potatoes may need turning.
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