This weeks dish is from ‘Family feasts for a fiver’ cook book, and was chosen by Nigel. Bailey marked this dish 9/10.
- 1½ tbsp vegetable oil
- 750g chicken thighs, bones in and skin on
- 600g potatoes, cut into 6 wedges each
- 2 red onions, peeled and cut into wedges
- 3 sprigs of fresh thyme (I have to be honest I left this out of my cooked dish as not keen on thyme, but have included in the recipe in case you prefer it with)
- 200g sausage meat
- 250g tomatoes, (I used small plum tomatoes) roughly chopped into 4cm chunks
- 80g baby spinach
- Preheat the oven to 200 fan.
- Line a large roasting tray with foil and pour the oil into the tray. Slide it into the preheated oven to heat up for 6 minutes. When the oil is hot, take the tray out of the oven and lay the chicken thighs (skin side down) in the hot oil and scatter the cut potatoes around the chicken. Try to ensure everything is spaced out in a single layer otherwise it will just stew as opposed to roast. Return to the oven and roast for 15 minutes.
- Carefully remove the hot tray from the oven and flip the chicken and potatoes. Scatter over the onion wedges and slide the thyme leaves from their stalks (if using thyme – as I mentioned above I left out of this dish) and sprinkle over the tray bake, then chuck in the stalks too. Return the tray to the oven for a fourth 5 minutes.
- Whilst the chicken is roasting away, roll the sausage meat into roughly 8 similar-sized balls, they will be small but thats fine.
- Take the roasting tray out of the oven and give all the ingredients a good mix around. Place your prepared sausage meatballs and tomatoes amongst the chicken/potatoes and onions. Give the whole lot a generous seasoning of salt and pepper, then return the tray to the oven for a final 20 minutes cooking.
- Remove from the oven.
- Scatter over the spinach, mixing it in with the other cooked ingredients and then serve up straight from the tray.