This simple dish is perfect for Summer when you want delicious flavour but with little effort. All you need to go with this dish is a big bowl of green salad and of course some fresh crusty bread to mop up the juices.
2lb 4oz/1kg small waxy salad potatoes
1 whole bulb of garlic, broken into cloves but with the skin left on
Jar of pitted black olives
1 red pepper
1 yellow pepper
Third of a bottle of white wine
1 tsp paprika
One lemon, cut in half and each half cut into two
4 chicken leg portions
A small bunch of thyme or chopped parsley
Cut the potatoes and peppers into chunks the size of large olives. Toss them all in oil along with the garlic and olives and scatter into a large roasting tin. Pour over the wine and scatter with salt.
Dry the chicken with kitchen paper and rub with oil, then salt. Lay over the top of the vegetables. Toss the lemon pieces in oil until well coated, sprinkle with salt and arrange around the chicken. Sprinkle a teaspoon of paprika over the chicken and roast for 30-40 minutes, until the vegetables are browned and the chicken is golden and cooked through.
Scatter generously with thyme or parsley and serve.