Ingredients 8 chicken thighs, with the skins left on
500g potatoes, cut into quarters
1 medium red onion, coarsely chopped
1 green pepper, coarsely chopped
3 cloves of garlic, minced
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried thyme
4 tbsp olive oil
Preheat the oven: Electric 190°c/ fan 170°c/ gas mark 5.
To begin, prepare the onion, green pepper and potatoes. Then lightly score the chicken skins with a sharp knife.
Place the chicken, onion, green pepper, minced garlic, thyme, spices and oil into a bowl. Add as much salt and pepper as you require.
Mix together, then transfer the contents of the bowl into a roasting tin. Ensure the chicken thighs are skin side up. Then add the potatoes around the chicken pieces.
Cut the lemon in half and lightly squeeze over the chicken. Then cut the lemon into slices and add them to the roasting tin.
Drizzle the remaining olive oil over all the ingredients in the roasting tin.
Cook in the middle of the oven for 45 minutes. Baste the chicken and potatoes with the juices of the roasting tin twice during cooking.
Transfer the chicken to a baking tray, cover with foil and set aside.
Return the roasting tin to the top shelf of the oven, cooking the potatoes for a further 15 minutes.