Roast chicken thighs with garlic butter potatoes and tomato salad

Total Time

488

Heat the oven to 200°C/ 180°C fan/gas 6. Halve the potatoes, then put them in a baking tray, drizzle with olive oil, season and turn to coat. Put the chicken thighs on top, skin-side up. Roast for 30 minutes, giving the potatoes a good stir after 20 minutes.
Meanwhile put the butter in a bowl, crush in the garlic, finely chop the chives and mix.
Thinly slice the onion. Put in a bowl, squeeze over the juice of ½ the lemon, add a pinch of salt, toss, then chill.
After 30 minutes in the oven, top the chicken and potatoes with garlic butter. Roast for 5-10 minutes more until the potatoes are golden and the chicken is cooked through.
Halve the tomatoes, then toss with the lemony onion. Tear in the parsley and dress with 2 tbsp oil and the rest of the lemon’s juice. Season and serve with the chicken.

Per serves

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