THIS RECIPE WAS RECOMMENDED TO ME LAST YEAR BY A FRIEND WHO HAD MADE IT - AS WITH MOST ONE POT WONDERS IT'S RIGHT UP MY STREET! THE HEDGEROWS HERE ARE LADEN WITH BLACKBERRIES RIGHT NOW SO IT'S PERFECT TIMING, BUT YOU COULD USE FROZEN FRUIT IF YOU ARE MAKING IT OUT OF SEASON.
1KG CHICKEN THIGHS (I LIKE SKIN ON, BONE IN), 750G NEW POTATOES (CUT IN HALF), 4 SHALLOTS THICKLY SLICED, 1 1/2 TBSP OLIVE OIL, 1 TBSP LEMON JUICE, 1 TSP CLEAR HONEY, 150G BLACKBERRIES, 3 TBSPS DARK BALSAMIC, 240G GREEN BEANS
PREHEAT OVEN TO 220C. QUICKLY BROWN THE CHICKEN IN A FRYING PAN, THEN PLACE INTO A LARGE ROASTING TIN ALONG WITH THE POTATOES AND SHALLOTS - DRIZZLE WITH THE OLIVE OIL, LEMON JUICE AND HONEY, AND SEASON - ROAST FOR 15 MINS. MEANWHILE CRUSH HALF THE BLACKBERRIES IN A BOWL WITH A FORK, STIR IN THE BALSAMIC AND THEN ADD THE REMAINING WHOLE BLACKBERRIES.
TURN THE OVEN DOWN TO 200C. TAKE OUT THE ROASTING TIN AND GIVE EVERYTHING A STIR BEFORE SPOONING THE BLACKBERRY DRESSING OVER THE TOP. RETURN TO THE OVEN FOR 25-30 MINS, UNTIL EVERYTHING IS GOLDEN AND STICKY, AND THE CHICKEN IS COOKED.
MEANWHILE STEAM THE BEANS FOR 4 MINS, THEN DRAIN AND ADD TO THE ROASTING TIN FOR A FINAL 5 MINS. SERVE STRAIGHT AWAY.