Free Cooking Recipes

Serve this fragrant dish piping hot with a crisp salad and a bowl of Greek yogurt dressing,such as tzatsiki.

SERVES 4
4 chicken leg portions
2 medium red-skinned onions, peeled and quartered
4 cloves garlic, chopped
2 lemons, cut into chunks
375 g/12 oz new potatoes, scrubbed and halved
15 ml/1 tbsp chopped fresh thyme
(or 5 ml/1 tsp dried thyme)
60 ml/4 tbsp olive oil
salt and freshly ground black pepper
freshly chopped thyme, to garnish (optional)
Oven temperature: 190 °C/375 °F/Gas Mark 5

Directions:

1. Cut the chicken leg portions in half with a meat cleaver or very sharp knife. (Follow the fine white line on the underside of the leg.)
2. Place the chicken into a large shallow ovenproof dish with the onions, garlic, lemon, potatoes, thyme, half the olive oil and a little salt and pepper.
3. Drizzle over the remaining olive oil, cover with foil, and cook for 30 minutes, stirring once or twice, until the chicken is tender and the potatoes and onions are a good colour.
4. Serve hot, garnished, if you like, with a sprinkling of freshly chopped thyme