Mint and lemon chicken with apricots & potatoes

Preparation info
  • An easy dinner for a hungry

    4

    • Difficulty

      Easy

Appears in

By Itamar Srulovich and Sarit Packer

Published 2014

  • About

There are two weeks out of 52 in which apricots are available, good and cheap, and during that fortnight we add them to everything. This dish is a particularly good match with apricots, but in the other 50 weeks, make it without them – the potatoes cooked under the chicken, absorbing all the goodness, are just as good all year round.

Ingredients

  • 1 kg chicken thighs (or, if you prefer, a whole chicken cut in pieces)
  • 2–3 large potatoes, peeled and cut in long thin wedges
  • 2

Method

Mix all the marinade ingredients together with the chicken pieces to coat thoroughly, then cover and set in the fridge to marinate for at least 1 hour (it can wait for a few hours, if you can).

Preheat the oven to 220°C/200°C fan/gas mark 7.

Put the prepared vegetables