This is excellent and lazy finger food. You bung everything into a pan and let it roast, and you get a one-pan meal with crisp, salty, golden-skinned chicken wings and potatoes and buttery garlic cloves in less than an hour. Maybe squeeze over some fresh lemon juice to lift the rich flavours and have it with a fresh crunchy salad or a helping of vegetables on the side for contrast.
- . 1 - 2 tablespoons olive oil
- . 6 medium chicken wings (about 225g/just under 0.5lb)
- . 2 - 3 medium potatoes, washed and cut into chunks
- . About 1 teaspoon coarse salt (or ½ tsp fine table salt)
- . As many garlic cloves as you like, I used 4 - 5
- . Freshly ground black pepper
- . Lemon wedges to serve
- Preheat the oven to 220 degrees Celsius/190 fan.
- Drizzle the olive oil to lightly and thoroughly cover the base of a medium-sized roasting pan.
- Add the chicken wings and potato pieces, sprinkling over the salt. Toss thoroughly in the pan.
- Turn the chicken pieces so they are skin side down, then put the tray into the hot oven. Roast for 20 minutes.
- Turn the chicken pieces so they are facing skin-side up, then scatter over the garlic cloves (they burn if you put them in too quickly). Roast for a further 20 – 25 minutes until everything is crisp, golden, and fragrant.
- Let the cooked wings sit for a minute or two before serving.
- Leftovers can kept in the fridge to be reheated later.