Serves 4
Preparation time 25 minutes
plus 2 hours marinating
Cooking time 1 hour 30 minutes

[ingredients]
4 tbsp soy sauce
1 tbsp caster sugar
Juice and zest of 1 lemon
8 boneless chicken thighs, skin left on
3 tbsp olive oil
1 onion, peeled and finely diced
2 cloves garlic, crushed
1 tbsp rosemary leaves, very finely chopped
50g/2oz breadcrumbs, plus extra to scatter
400g/14oz Maris Piper potatoes, peeled and quartered
2 red onions, peeled and quartered
1 lemon, halved horizontally
Freshly ground black pepper
Fresh flat-leaf parsley, chopped, to garnish

[instructions]
1. Mix together the soy sauce, sugar and lemon juice and zest in a shallow dish. Add the chicken thighs and turn to coat with the marinade. Transfer to the fridge to marinate for at least 2 hours.
2. Heat 1 tbsp of the oil in a pan. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until softened. Stir in the rosemary and breadcrumbs.
3. Remove the chicken from the marinade, shaking off the excess ( reserve the marinade for basting). Open out the thighs using a sharpknife and stuff with the onion mixture. Secure with a cocktail stick.
4. Preheat the oven to 200 degrees C, 400 degrees F, Gas 6.
5. Parboil the potatoes for about 5 minutes then add to a roasting tray, along with the chicken, red onions, lemon halves and garlic. Season with freshly ground black pepper and drizzle with the remaining olive oil. Bake for 1 hour 20 minutes. About 10 minutes before the end of the cooking time, scatter with the remaining breadcrumbs and return to the oven until everything is cooked and golden. Garnish with parsley and squeeze over the juice from the roasting lemons before serving.