Chicken Provençal-style traybake

Step 1

Preheat the oven to 200°C/180°C fan/gas mark Heat a large ovenproof pan on medium heat. Add the chicken thigh (600 gram) skin-side down and cook for 8-10 minutes, undisturbed, until the skin is golden brown.

Step 2

Flip the chicken over and nestle in the British echalion shallot (4), sugardrop tomato (220 gram), nocellara olive (300 gram), non pareilles capers (1 tablespoon) and herbes de Provence (1 tablespoon). Dissolve the white wine, garlic and herb flavour pot (in 100ml of boiling water and pour over the chicken. Pop the pan into the oven, and roast for 35 minutes.

Step 3

Add the parmentier potatoes (800 gram) to another baking tray and cook for 35 minutes, until the potatoes are golden brown and the chicken is cooked through.

Step 4

Serve in bowls, scattered with the thyme (4 sprig).