Annie Bell's All-in-one Chicken and Potato Roast

Have ready a large roasting dish or tin dish that will hold the potatoes and the chicken pieces without crowding.
Scrub the potatoes, peel, halve and slice the onions, separate the garlic into cloves, leaving them unpeeled.

Preheat the oven to 210C/190C fan/gas 61&#8260,2. Cook the potatoes in a large pan of salted boiling water for 10 minutes, then drain them, arrange in the roasting dish with the bay leaves, pour over 4 tbsp olive oil, season with salt and pepper and roast in the oven for 10 minutes.

Meanwhile, season the chicken pieces or thighs with salt and paprika. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the chicken pieces, turning frequently until the surface is really golden. If necessary do this in batches, adding a little more oil as needed.
When the potatoes have had 10 minutes in the oven, stir through the onions and garlic cloves, coating them with oil, then tuck in the chicken skin-side up.

Pour over the lemon juice, return the roasting tin to the oven and continue roasting until the chicken is cooked through and the potatoes are tender, 40-45 minutes. Serve the chicken with the vegetables (you can squeeze the garlic flesh from the husks and eat this too).