Shirley's Chicken Bake
This is a complete main course that cooks itself in the oven.
Get some free range chick thighs and drumsticks, put on roasting tray spreading
chick skin out as far as possible rub with olive oil, sprinkle generously with
Maldon salt and black pepper, squeeze over juice of whole lemon then cut lemon
up and shove in tray amongst chicken. Sprinkle fresh thyme leaves overall -
generously - at least a sprig per chick piece.
Get some tomatoes on the vine (Vittoria work well) and put on another tray -
olive oil them then salt and pepper and thyme leaves as above, quantity of thyme
to taste - I'm generous with it.
Peel onions leaving root intact, slice through root into chunky slices - about 4
per half onion depending on size - chuck on another tray and olive oil and
season and thyme as above. Cover the onion tray with foil and cook at Gas 6 for
half an hour.
Remove foil then replace in the oven along with toms and chick. Leave for an
hour.
And that's it. You might think an hour at Gas 6 is too long for chick pieces.
it's not. They go brown and crunchy and gorgeous.
Also, is as good lukewarm or cold as is hot. And you can also roast some garlic
heads for half an hour at the same time.
Lovely with good bread.
Dead easy.
Contributed by Shirley
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