Jill Dupleix's gorgeous recipe for four is inspired by Italian airport cafes where great quantities of food are cooked very simply using a minimal list of ingredients. This is roast chicken and chips, Venice airport style!
INGREDIENTS:• 800g medium potatoes, peeled
• 2 red onions, halved and sliced
• 20 cherry tomatoes
• 4 organic chicken legs (quarters)
• lots of fresh thyme sprigs
• 2 tbsp olive oil
• sea salt and pepper
• 250ml water
METHOD:• Pre-heat the oven to 220°C / Gas 7.
• Cut the potatoes in half lengthways then slice to make into thick 'chips'. Toss the potatoes, onions and thyme sprigs in a roasting pan with 2 tbsp olive oil, sea salt and pepper.
• Add 250ml water and bake for 20 minutes. Rub the chicken with sea salt and pepper and place on top. Drizzle with a little extra olive oil, scatter with more thyme, and bake for 40 minutes, adding the cherry tomatoes after 20 minutes.
• To serve, scoop up the vegetables with a fish slice, and place on warm plates.
• Cut each chicken leg through the joint and place on top of the vegetables and scatter with extra thyme sprigs. Squish a couple of the cherry tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce, and drizzle over the top.
www.cooksforcooks.com Loads of easy recipes, make your own online cookbook.
Daily Cooks! returns in March to ITV1.
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