Recipe Submitted By:

Stolen chicken

Serves: Serves 6

This is a great dish served with salad and some nice crusty bread. Enjoy with a glass of crisp white wine. It is from the Cafe Gandolfi cookbook.


10 or 12 chicken thighs (skin on)
15 - 20 new potatoes (skin on)
1 lemon
4 cloves garlic (peeled and crushed) + some whole ones to roast
5-6 tablespoons olive oil
Salt and ground black pepper


Preheat oven to 175 fan or 195 convection.

Slash the chicken thighs 2 or 3 times and put them in a bowl with the potatoes.

Mx together the lemon juice, olive oil and crushed garlic and pour over the chicken and potatoes. Mix together with your hands making sure that the oil and lemon juice coats everything.

Put the chicken and potatoes on a single layer on a large roasting tin. Add in any leftover oil and lemon juice from the bowl and season with plenty of salt and pepper.

Place the lemon skins and some whole garlic cloves (skins on) in the pan to roast with the chicken.

Roast in the over for 40 minutes, basting once or twice. The chicken and potatoes should be brown.

Serve with the lemony sauce from the pan.

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