I do love a throw in a tray one pot dish, perfect for a busy working domestic goddess. I threw in some leftover chorizo sausage cut into chunks, made a perfect addition to the dish.

Serves 4

Ingredients

• 500g Jersey Royal potatoes or other new potatoes
• 8 boneless chicken thighs, trimmed of excess fat
• 3 tbsp. Olive oil
• 1 tbsp. fennel seeds
• 2 sweetcorn cobs
• 250g Asparagus
• 2 lemons, cut into wedges

For the Peach Relish

• 4 rip peaches, stoned and finely chopped
• a small knob of root ginger, peeled and grated.
• 1 garlic clove, grated
• 3 tbsp. cider vinegar
• 3 tbsp. caster sugar
• a few basil leaves shredded

Method

• Preheat oven to 200, fan 180, gas mark 6
• Halve the potatoes and place into a shallow roasting tin with the chicken.  Add 2 tbsp. of the oil and the fennel seeds, season and toss. roast for 50 mins until the chicken is golden.
• Put all the ingredients for the relish into a pan except the basil leaves, Simmer together for 25 minutes uncovered, stirring now and again.  Once it has softened, take off heat and allow to cool before adding the basil.
• Slice the sweetcorn off each cob, after 50 minutes add this along with the lemon and asparagus and remaining oil and roast for 20 minutes.
• Serve the relish with the chicken.

Enjoy.