Cooking honestly does not get easier than this. Almost so easy it doesn’t merit a post! You can vary this recipe as much or as little as you like to suit the contents of your fridge. It’s adapted from a dish my mother used to cook, although I think that had potatoes and some sherry in there. I think it might have been from a Waitrose recipe card.
I usually prepare this the night before (or in the morning before work if I’ve got a spare 15 minutes), then cover it with cling film and put it in the fridge until I’m ready to cook. Then it’s just a case of putting it in the oven as soon as you get home in the evening, and dinner is all ready to go in about 40 minutes. Plenty of time to get yourself organised and get some other stuff done while you wait.
Ingredients serves 2
- 4-6 chicken thighs and/or drumsticks
- 2 sweet potatoes
- 1 red onion
- Any other veg you fancy – carrots, courgettes & peppers all work well
- A couple of slices of ham – completely optional but adds a bit of extra flavour. I prefer serrano for this.
- A few sprigs of thyme
- Olive oil, salt, pepper
Cut your sweet potato and any other veg into wedges. Slice up the onion.
Shove everything in a roasting tray and spread into a single layer. Drizzle over a bit of olive oil. A splash of white wine wouldn’t be a bad thing at this point either, if you’re in to that kind of thing.
If you’re preparing in advance, cover with cling film at this point and stick in the fridge.
Remove cling film when you’re ready to cook, and place in the oven at about 180 for 30 mins. Ramp up to 200 for a final 10 minutes for extra crispiness.
Told you it was easy…