This recipe is the work of minutes — very useful for your Passover repertoire and a great option for Seder night. It’s really easy to scale up for a crowd and packed with big Italian flavours — garlic, lemon, raisins, artichokes, capers and fresh herbs. All you need to do is combine the ingredients and bake. 

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 10 minutes

Ingredients
4 large chicken thighs
4 cloves garlic, peeled and crushed
Zest and juice 1 lemon
1 x 400g tin artichoke hearts in oil (keep the oil)
2 tbsp capers
75g raisins, pre-soaked in boiling water
650g salad potatoes, quartered
Salt and freshly ground black pepper
To serve:
2 tbsp fresh parsley, finely chopped

Garnish:
2 tbsp fresh thyme, leaves only, finely chopped
1 lemon, cut into wedges

Method

• Preheat oven to 200°C / 400°F / Gas mark 6.
• Mix all the ingredients together in the oil from the artichokes. Season well.,
• Spread everything out evenly into an ovenware dish. Cover with foil.
• Roast for 1 hour and then remove the foil –. you may need another 20 minutes depending on the size of your chicken thighs.
• Remove the foil and cCook for a further 10 minutes so that the chicken is golden and crispy and the potatoes soft.
• Garnish with fresh thyme and wedges of lemon.

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