Prep time:

Cooking time: 50 minutes

Total time:

Serves: 4

2.5 Red Peppers, deseeded and sliced

500g Charlotte Potatoes, quartered

1 Medium Red Onion, sliced

1tbsp Olive Oil

6 Fresh Bay Leaves

4 Slices of Fresh Lemon

4 Large Free Range Chicken Thighs

100ml Dry White Wine or Chicken Stock

Salt and Freshly Ground Black Pepper

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve it with frozen peas and everyone loves it. And what’s more it’s really easy to double up amounts and serve with a salad for larger groups of hungry teenagers

  1. Preheat the oven to 220˚C Gas Mark 7. Place the peppers, new potatoes and onions together in a small roasting tin, sprinkle with the olive oil and seasoning. Toss together then bake for 20 minutes until starting to brown. Reduce the oven temperature to 200˚C Gas Mark 6.
  2. Stir the bay leaves and lemon slices into the vegetables then arrange the chicken thighs on top. Pour over the white wine and return to the oven.
  3. Cook for 25-30 minutes basting with the juices until the chicken is cooked through and the juices run clear. Serve with frozen peas or a green salad.

Cook’s tip: You can use a jar of grilled peppers as an alternative to the fresh for this dish.

Aga cooks: Cook on the lowest rungs of the roasting oven. Then cover and keep warm in the simmering oven until needed.

  • words:
  • pictures: David Merewether

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...