This is a great way to feed the family as the Chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

The recipe allows one chicken thigh and one drumstick per person, but use less if you are not such big eaters. 

I love stuffed Olives, but use plain green or black ones if you prefer. The preserved lemons really give a lovely citrus tang to the dish and are well worth using but if you can't find them use one sliced lemon instead. 

 Ingredients: Serves 6

1 Kg main crop potatoes, peeled and cut into 5cm (2in) chuncks 

3 Tablespoons olive oil 

1 Large onion, cut into wedges

2 Garlic Cloves, crushes

6 rashers of smoked streaky bacon, snipped into 1cm  -1 1/2 teaspoons paprika

3 courgettes, thickly sliced 

1 X 200g can anchovy-stuffed green olives, drained salt and freshly ground black pepper. 


1.- Preheat the oven 375 F 

2.- Place the potatoes in a large roasting tin with 2 taplespoons of the oil. Toss to coat them. Add the onion, garlic, bacon and chiken pieces and toss together. 

3.- Add the lemons to the roasting tin. Season everything well and sprikle with the paprika. Roast for 40 minutes. 

4.- In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, the poke them in among the chicken and scratter the olives over the top. Return to the oven for a futher 20 minutes, until the chicken and vegetables are golden brown and tender. 

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