Ingredients
- 6 thyme sprigs, leaves picked
- 4 anchovies in oil, drained, chopped
- 2 teaspoons dried oregano
- 1 teaspoon chilli flakes
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- Finely grated zest of 1 lemon
- 8 chicken thighs (bone in, skin on)
- 800g baby kipfler potatoes, halved lengthways
- 100g speck or streaky bacon, cut into 5mm-thick batons
- 250g baby truss tomatoes
Method
- Preheat the oven to 180C.
- Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl (could even use a food processor). Add the chicken and turn to coat.
- Parboil the potatoes
- Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
- Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Cover with foil. Roast for a further 10-15 minutes or until tomatoes are cooked through.
- Squeeze over roasted lemon juice to serve.
