Straightforward to prepare and cook, simple to clean up, deliciously warming and reasonably healthy . . . you couldn’t ask for anything more.

Serves 4

INGREDIENTS
4 tbsp oil
2 potatoes, washed, sliced in half lengthways and into wedges
6 chicken thighs, skin on, bone in
3 sprigs of thyme, leaves only
1 red onion, peeled and roughly chopped into wedges
4 garlic cloves, left whole, but bashed with your palm
12 cherry tomatoes or 3 quartered normal tomatoes
Large handful of baby spinach (optional, about 100g), washed
Salt and pepper

METHOD

Preheat the oven to 200°C.

Drizzle a roasting tray with the oil. Scatter potato wedges on the tray, season with salt and pepper and mix around so all the potato is coated in the oil. Roast in the preheated oven for 20 minutes.

Remove the tray from the oven and add the chicken thighs, skin side down. Place into the oven to cook for a further 15 minutes.

Remove from the oven and scatter over the thyme, onion and garlic cloves. Mix with a spoon before returning to the oven for a further 15 minutes.

Remove the tray from the oven again and dot the tomatoes around the potatoes. Put the tray back in the oven and roast for a further 8 minutes.

Divide the spinach between 4 plates and top with a little of everything from the roasting tray.

Serve up to appreciative friends. If they don’t show appreciation, they are not real friends and should be replaced as soon as possible.