For the perfect Sunday lunch, give Mark Sargeant's lemon and herb roast chicken a whirl.


  • 8 free range British chicken thighs, on bone with skin

  • Olive oil

  • 2 unwaxed lemons, cut into wedges

  • 1 head of garlic, blubs separated but not peeled

  • 2 lrg sprigs of fresh rosemary

  • A few Bay leaves

  • 250g new potatoes

  • ½ butternut squash, peeled and diced into about 1cm pieces

  • Sea salt and freshly ground black pepper

  • Green salad to serve.


  • 1.

    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

  • 2.

    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

  • 3.

    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

  • 4.

    Serve with a green salad

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Posted by Giselle16Report
beautiful chicken!! I love it. Easy, quick and yummy!!! Thanks Mark!