Mint & lemon chicken with apricots & potatoes

Serves 4

Ingredients:

• 800g chicken thighs (cut into pieces)
• 4 large potatoes, peeled and cut in long thin wedges
• 2 red onions, peeled and cut into 8 wedges each
• 1 small head of garlic, broken into cloves but not peeled
• 1 lemon cut into wedges
• 8-10 apricots, halved
• 2 tsp sea salt

For the marinade:

• 2 tbsp dried mint
• 1 tsp sumac
• 1 tsp chilli flakes
• 1 tsp ground pepper
• 2 tbsp olive oil

For the tomato salsa:

• 2 large ripe tomatoes
• 1 small bunch of mint
• 2 tbsp olive oil
• 1 tsp sumac

Method:

• mix the marinade together and then combine with the chicken thighs, cover and set in the fridge (for at least 1h)
• Preheat the oven to 220’
• Place the prepared vegetables and fruit in a large roasting tray and place chicken pieces on top
• Sprinkle sea salt all over
• Roast in the oven for 20min then mix everything around a bit and put back in the oven for a further 10-15min until everything is crisp and golden brown
• Prepare the salsa in the meantime and serve with the apricot chicken dish

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