Irene's chicken

Irene, interpreter of my French book, made us a family dinner using these flavours; simple ingredients all cooked in one dish for an easy meal: tres bien.

See Allyson's first Bite column here and see here for even more on her new life in France.

Ingredients

1 large	Garlic bulb, preferably New Zealand garlic
3 Tbsp	Olive oil, choose a gutsy one, use up to 4 Tbsp as desired, plus extra for drizzling
7	Chicken thighs, skin on and bone in; use up to 8 thighs (Main)
8	New potatoes, halved; use up to 10
1	Red pepper, cored and diced; use up to 2 peppers, according to taste (Main)

Directions

1. Heat the oven to 190C (170C fan).
2. Sit the garlic bulb on a large, double-layer piece of foil, drizzle with oil and twist to enclose. Bake for 45 minutes or until a skewer can be easily inserted into the centre of the soft flesh. The garlic pulp will be blisteringly hot, so allow the bulb to cool before continuing.
3. Cut the garlic bulb crosswise in half and squeeze out every last skerrick of golden paste and blend with the olive oil. Divide the garlic paste evenly among the chicken portions, spreading the paste between the skin and flesh.
4. Place the chicken portions into a large, shallow-sided baking dish. Pile the potatoes and peppers into the centre and drizzle generously with extra olive oil.
5. Bake in the oven for about one hour or until the chicken and potatoes are well cooked and golden. Fresh green leaves of any favourite herb will brighten the dish when serving, and a last minute seasoning of flaky salt and black pepper should not be forgotten.