A one-pan meal that can be flung together in minutes and then left in the oven, leaving you time to get on with other things.
Using the oil from the grilled peppers makes the potatoes really tasty. You might find you want to cut the peppers up into smaller pieces than they are in the jar, but it’s up to you. The artichokes are added for the final ten minutes or so to avoid them getting too crispy. Play around with the quantities as you wish, just don’t overcrowd the baking trays.
- 1kg potatoes, cut into 1 inch pieces
- 1 jar (280g) grilled peppers in oil
- 1.2kg (preferably free-range) chicken pieces (thighs and drumsticks)
- 12 sprigs of fresh thyme
- 10 cloves of garlic, skin on
- Salt and pepper
- 1 jar (280g) grilled artichoke hearts, quartered, drained of their oil.
- For the rub:
- 2 tsp garlic powder (or 4 crushed garlic cloves)
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 1 unwaxed lemon, zest only
Step 1: Make the rub by combining the five ingredients and setting to one side.
Step 2: In a large bowl, combine the potato, peppers (and their oil), garlic, eight sprigs of thyme and two generous pinches of salt and pepper, and mix with your hands so that everything is coated. Divide between two large baking trays, so each has a single layer.
Step 3: Nestle the chicken pieces, skin side up, amongst the potatoes. Use a teaspoon to adorn the top of each with the rub mix and finally shred the leaves from the remaining four sprigs of thyme and scatter across both trays.
Step 4: Bake in a preheated oven (200c fan) for 40 minutes. At this point scatter over the artichoke pieces and return to the oven for a further 10 minutes.
If the potatoes have not yet crisped, remove the chicken pieces (you can wrap in foil to keep them warm) and return to the oven for a further 10-15 minutes.
Serve with a large green salad or green vegetable.