Lemon Roast Chicken Thighs and Potatoes

Ingredients

• 1 lb (500g ) pork and apple sausages, skins removed
• 2 tbsp redcurrant sauce
• 12 skin-on chicken thighs, boned
• 2 large onions, thinly sliced
• 6 large garlic cloves, peeled and thinly sliced
• few sprigs thyme
• 1 large lemon
• 2 � fl.oz (74ml) extra virgin olive oil
• 2 � lb (1.1 k) waxy potatoes, peeled and cut into 1 � in (4cm) chunks
• salt and black pepper

Directions

1. Mix the sausage meat and redcurrant sauce together in a bowl and divide into 12 portions.
2. Lay a chicken thigh on a board skin side down, roll a portion of sausage meat into a small sausage shape and place on the fleshy end of the thigh.
3. Roll the thigh up to enclose the sausage meat and set aside while you stuff the remaining thighs in the same way.
4. Place the onions in the bottom of a roasting tin large enough to take the chicken thighs and potatoes in one layer.
5. Scatter with the garlic slices and the thyme sprigs and place the chicken thighs, seam side down, on top.
6. Peel the rind from the lemon with a sharp knife and cut into julienne strips. Squeeze the lemon juice over the chicken and scatter with the lemon rind.
7. Cover the dish and set aside for 30 minutes for the flavors to infuse.
8. Preheat the oven to 200C/400F/Gas Mk 4.
9. When the chicken is ready to go into the oven drop the potatoes into lightly salted boiling water and simmer for four minutes.
10. Drain well then tuck around the chicken thighs in the roasting tin.
11. Season the dish with salt and pepper and drizzle with the olive oil.
12. Roast the chicken in the centre of the oven for 40 � 50 minutes, turning the potatoes occasionally, until the chicken and potatoes are cooked and golden brown and the juices have turned into a thick gravy.
13. Discard the thyme sprigs and serve immediately.