- 4 chicken thighs, boneless for preference – but still with the skin on.
- 1 lemon, unwaxed and preferably organic.
- ½ aubergine
- New potatoes, gently scrubbed. Cut any bigger ones in half.
- Slice the aubergine and lemon fairly thinly. Each slice about 3mm/1/8″ thick.
- Pop any pips out of the lemon.
- Put the aubergine slices over the bottom of a roasting tin – you may want to add a smear of olive oil to prevent the aubergine from sticking. Then put a slice of lemon on top of each aubergine. Put any lemon left over on the base of the tin.
- Put the chicken thighs, skin side up, over the aubergine and lemon, opening them out if boneless.
- Bung the potatoes in and sprinkle it all generously with salt.
- Put into an oven, 200°C/400ºF/gas mark 6, uncovered, for up to 1 hour.
- If possible, turn the potatoes over during the cooking.
- Cook up some other veg. Or serve with a salad.
I am extremely fond of chicken and lemon. I had half an aubergine looking a little sad in my fridge, so I decided to do this with it. And I’m so glad I did. The aubergine cooks down to a lovely soft mess, the lemon has that wonderful sharpness and the chicken plus its fat, unctious. I didn’t turn my spuds, so they were a little dry, but in future I will, then they too will be melting.