Cook: 1 hour 10 minutes

Serves: 4

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.

Instagram: Denises_kitchen

Topics:

Ingredients

4 large chicken thighs
4 cloves garlic, peeled and crushed
Zest and juice 1 lemon
1 x 400g tin artichoke hearts in oil (keep the oil)
2 tbsp capers
75g raisins, pre-soaked in boiling water
650g salad potatoes, quartered
Salt and freshly ground black pepper
To serve:
2 tbsp fresh parsley, finely chopped

Garnish:
2 tbsp fresh thyme, leaves only, finely chopped
1 lemon, cut into wedges

Sicilian Pesach chicken

Topics:

Ingredients

More from Recipes

Glazed chicken, orange and date couscous

Lisa’s Blondies with pecan brittle

Simple salmon tikka skewers

Rosalia’s knish-ish, potato and onion fried buns