Jill Dupleix's gorgeous recipe for four is inspired by Italian airport cafes where great quantities of food are cooked very simply using a minimal list of ingredients.
INGREDIENTS:

+ 800g medium potatoes, peeled
+ 2 red onions, halved and sliced
+ 20 cherry tomatoes
+ 4 organic chicken legs (quarters)
+ lots of fresh thyme sprigs
+ 2 tbsp olive oil
+ sea salt and pepper
+ 250ml water

METHOD:

+ Pre-heat the oven to 220°C / Gas 7.

+ Cut the potatoes in half lengthways then slice to make into thick 'chips'. Toss the potatoes, onions and thyme sprigs in a roasting pan with 2 tbsp olive oil, sea salt and pepper.

+ Add 250ml water and bake for 20 minutes. Rub the chicken with sea salt and pepper and place on top. Drizzle with a little extra olive oil, scatter with more thyme, and bake for 40 minutes, adding the cherry tomatoes after 20 minutes.

+ To serve, scoop up the vegetables with a fish slice, and place on warm plates.

+ Cut each chicken leg through the joint and place on top of the vegetables and scatter with extra thyme sprigs. Squish a couple of the cherry tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce, and drizzle over the top.