This recipe is the work of minutes — very useful for your Passover repertoire and a great option for Seder night. It’s really easy to scale up for a crowd and packed with big Italian flavours — garlic, lemon, raisins, artichokes, capers and fresh herbs. All you need to do is combine the ingredients and bake. 

Method

• Preheat oven to 200°C / 400°F / Gas mark 6.
• Mix all the ingredients together in the oil from the artichokes. Season well.,
• Spread everything out evenly into an ovenware dish. Cover with foil.
• Roast for 1 hour and then remove the foil –. you may need another 20 minutes depending on the size of your chicken thighs.
• Remove the foil and cCook for a further 10 minutes so that the chicken is golden and crispy and the potatoes soft.
• Garnish with fresh thyme and wedges of lemon.

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