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For the perfect Sunday lunch, give Mark Sargeant's lemon and herb roast chicken a whirl.
Place the chicken thighs in a wide baking dish, big enough to fit all the ingredients in a shallow layer, add the lemon and herbs and add a glug of olive oil, season well and toss to coat. Place in a medium hot oven for about 10-15 minutes until they start to turn golden and crisp up
Meanwhile, boil the potatoes in salted water, when they are cooked drain and leave till they are cool enough to touch, place on a chopping board and squidge slightly with your thumb so they start to break up
When the chicken is half cooked add the potatoes and butternut squash and shake well and return to the oven until the potatoes are golden brown, this will take about 10 to 15 minutes
Serve with a green salad
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