8 chicken thighs, skin on
800g potatoes, cut into chunks
1 tbsp garlic infused oil
2 tbsp olive oil
200ml chicken stock
200ml lactose free double cream
1 lemon, halved
100g green beans
2 zucchini, cut into thick batons
1 red chili, deseeded and sliced
large handful basil leaves, torn
Serves - 4
Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes.
Drizzle over the olive oil, garlic infused oil and chicken stock, then season.
Squeeze over the juice from the lemon and pop the empty halves in the tin.
Bake for 45-50 mins, adding the zucchini, green beans, lactose free cream and chili 15 mins before the cooking time is up.
Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.
Recipe adapted from: Good Food