All-in-one baked lemon and rosemary chicken

This super-simple one-pot chicken recipe from Delicious Magazine's Frugal Feasts (£5, UK) requires almost no prearation and is ready in less than one hour.

Serves 4

Takes 10 mins preparation plus 40-50 mins in the oven

8 chicken portions (use legs, thighs and breasts)
500g new potatoes, halved lengthways
2 lemons, cut into wedges
4 fresh rosemary sprigs
A glass of white wine
4 tbsp olive oil
Seasonal vegetables, to serve

1. Put the chicken portions into a roasting tin with the new potatoes, lemons, fresh rosemary sprigs, white wine and olive oil, and season well.

2. Bake, uncovered, in a preheated oven at 180C/ fan 160C / gas mark 4 for 40-50 mins, until tender and golden.

Serve with seasonal vegetables.