Ingredients

• 1 tbsp light olive oil
• 600g Maris Piper potatoes, peeled and cut into 1-2cm slices
• 1 red pepper, halved, deseeded and sliced
• 1 yellow pepper, halved, deseeded and sliced
• 1/2 x 350g jar Spanish anchovy-stuffed green olives, drained (100g drained weight)
• 3-4 sprigs fresh thyme, leaves only
• 4 garlic cloves, skin on and bashed with the flat of a knife
• 1 large pinch of saffron strands
• 250ml hot chicken stock
• 8 x chicken thighs, skin on, bone in
• 1 x pack Bacon Lardons

Directions

1. at the oven to 200°C, fan 180°C, gas 6. Mix the light olive oil with the sliced potatoes(cook the slices in the microwave for 5 minutes first), seasoning them lightly, and put the slices in a single layer in a large, deep roasting tray.

2. Scatter the sliced peppers and olives over the potatoes, then add the thyme leaves and garlic cloves. Add bacon lardons.

3. Add the saffron to the hot chicken stock and leave to infuse for a couple of minutes.

4. Season the chicken thighs and sit them on top of the vegetables and lardons. Try to ciber the lardons with the chicken.

5. Pour the saffron stock into the tray, around the chicken. Put the tray in the oven and roast for 45-50 minutes. Take out halfway through and baste chicken with the juices,

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