Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1tbsp olive oil
- 2 red onions, sliced
- 3 cloves garlic, peeled
- 2 sprigs rosemary
- 2 large potatoes, cut into wedges
- 300ml (9½fl oz) white wine
Method
- Heat the oven to 200ºC (gas mark 6). Dry the chicken pieces with some paper towel and season well with salt and freshly ground black pepper.
- Heat the oil in a frying pan over a medium heat and cook the chicken, skin side down, for 3-5 minutes or until golden.
- Scatter the onions, garlic, rosemary and potatoes over the base of a roasting tin. Transfer the chicken, skin side up, to the tin and then pour over the wine. Add a little water if needed, so there's a layer of liquid about the thickness of a pound coin.
- Roast in the oven for 45-50 minutes, turning occasionally, or until cooked through. Serve the chicken, onions and potatoes with any remaining liquid and accompany with a light green salad.
Top tips
Tip
If using chicken breasts, first sear them in a pan then roast for about 25 minutes. Cut the potatoes into smaller pieces to allow for a shorter cooking time.
