34 - Quick Roast Chicken

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 1tbsp olive oil
• 2 red onions, sliced
• 3 cloves garlic, peeled
• 2 sprigs rosemary
• 2 large potatoes, cut into wedges
• 300ml (9½fl oz) white wine

Method

1. Heat the oven to 200ºC (gas mark 6). Dry the chicken pieces with some paper towel and season well with salt and freshly ground black pepper.
2. Heat the oil in a frying pan over a medium heat and cook the chicken, skin side down, for 3-5 minutes or until golden.
3. Scatter the onions, garlic, rosemary and potatoes over the base of a roasting tin. Transfer the chicken, skin side up, to the tin and then pour over the wine. Add a little water if needed, so there's a layer of liquid about the thickness of a pound coin.
4. Roast in the oven for 45-50 minutes, turning occasionally, or until cooked through. Serve the chicken, onions and potatoes with any remaining liquid and accompany with a light green salad.