Denise says:

  • This recipe is simple and works well for a large group – it’s really useful to have in the Passover repertoire and a good option for Seder night, just scale up as required. Using my favourite Italian ingredients, garlic, lemon, raisins, artichokes, capers and fresh herbs, all you need to do is combine and place in the oven!
  • Preparation Time: 10 minutes
  •  Cooking Time: 1 hour 10 minutes
  •  Serves 4 people


  • 4 large chicken thighs
  • 4 cloves garlic – peeled and crushed
  • Zest and juice 1 lemon
  • 1 tin 400g artichoke hearts in oil
  • 2 tablespoons capers
  • 75g raisins – pre-soaked in boiling water
  • 650g salad potatoes – quartered
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley – finely chopped
  • Garnish:
  • 2 tablespoons fresh thyme – leaves only, finely chopped
  • 1 lemon – cut into wedges


  1. Preheat the oven to 200°C / 400°F / Gas mark 6.
  2. Mix all the ingredients together in the oil from the artichokes. Season well.
  3. Spread everything out evenly into an ovenware dish. Cover with foil.
  4. Roast for 1 hour – you may need another 20 minutes depending on the size of your chicken thighs. Remove the foil and cook for a further 10 minutes so that the chicken is golden and crispy and the potatoes soft.
Garnish with fresh thyme and wedges of lemon.