Herbed Chicken with Olives, Artichokes & Roast Potatoes

I love the combination of artichokes, olives and chicken – and with potatoes, tomatoes and plenty of herbs, this easy traybake has everything you would want for a lazy weekend lunch, all in one tin. Excellent fuel for a long afternoon dog walk.

SERVES 4

Prep 15 minutes

Cook 1 hour

800g charlotte potatoes, halved

1 red onion, quartered

8 tomatoes on the vine

8 free-range chicken thighs and drumsticks

1 lemon, cut into eighths

280g jar of artichokes in oil, drained but retaining the oil

2 tsp sea salt flakes

freshly ground black pepper

3-4 sprigs of fresh rosemary

5-6 sprigs of fresh thyme

340g jar pitted black olives, drained

½ lemon, zest and juice

20g flat-leaf parsley, finely chopped

Preheat the oven to 200C/ 180C fan/gas 6.

• Tip the potatoes, onion, tomatoes, chicken and lemon pieces into a roasting tin large enough to hold everything in one layer, and mix it all well with the oil from the jar of artichokes. (This might seem like a lot of oil, but the potatoes can take it.)
• Scatter everything – particularly the chicken – with the sea salt and black pepper, then tip the fresh herbs over, transfer to the oven and roast for 1 hour.
• Meanwhile, mix the drained artichokes and olives with the lemon juice, zest and parsley. Tip these into the roasting tin over the potatoes for the last 15 minutes to warm through, then let the chicken rest for 10 minutes before serving hot.