This one-pan recipe is just the thing for a quick yet delicious supper, resulting in beautifully tender chicken and crispy yet fluffy potatoes, ready in under an hour - perfect midweek meal fodder. 

The thighs are marinated in a sticky glaze made from our tangy Tomato Ketchup, served with herby hasselback potatoes and crisp salad leaves.

Ingredients:

For the chicken:

4 chicken thighs, skin on and bone in

2-3 tbsp Dr Will’s Tomato Ketchup (or 2-3 sachets)

2 tsp soy sauce (use tamari if you’re gluten free)

1 tbsp olive oil

1 clove garlic, crushed

2 tsp dried oregano

For the hasselback potatoes:

400g new potatoes, washed

3-4 tbsp olive oil

2 tsp dried oregano

Salt and pepper, to taste 

Method:

Heat your oven to 190°C.

In a bowl, add Dr Will’s Tomato Ketchup, soy sauce, olive oil, garlic and oregano, and whisk to combine. Spoon the mixture over the chicken thighs and leave to marinade for 15-20 minutes in the fridge.

While the chicken is marinating, prep the potatoes.

Make small vertical slits about 2mm apart and three quarters of the way down each potato.

Drizzle with the oil, ensuring each potato is has a light coating. Sprinkle dried oregano over the top, and season well with salt and pepper.

Place the chicken and potatoes into a large roasting dish, and cover with foil.Roast in the oven for 30 minutes, remove the foil, and place back into the oven for a further 15-20 minutes, until the potatoes are tender and the juices from the chicken run clear.*

Serve with a crispy salad, dressed simply in oil and lemon.

*Don’t worry if your chicken looks black, this is the marinade caramelising and it tastes delicious. It’s not burnt!