Serves 4
20 minutes prep, 1 hour cooking

This is a staple in the Vincent–Derham household. John would like to dedicate it to Natasha and Eleanor. Just because.

Cooking with lemon is common, but we forget that orange also works well with meat—especially paired with smoky paprika and fennel seeds.


  • 2 large red onions, each cut into 6 wedges
  • 1 bulb of garlic, cloves peeled and smashed
  • zest and juice of 1 organic unwaxed orange
  • 16 cherry tomatoes
  • 2 red bell peppers, seeded and cut into large slices
  • 8 skin-on, bone-in chicken thighs
  • 1 lb small new potatoes, halved
  • 1 teaspoon sweet or hot smoked paprika
  • 1 teaspoon fennel seeds
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt and plenty of cracked black

ALT INFOLeon Happy One-Pot Cooking
by Rebecca Seal and John Vincent


Heat the oven to 350°F.

Put everything apart from the parsley and half the orange juice into a roasting dish. Season with salt and plenty of black pepper and toss together to coat. Roast in the preheated oven for 40 to 60 minutes, until the chicken thighs are cooked through, the juices run clear, and the meat is pulling from the bones. (Cover with foil if the dish contents start to brown too much.)

Toss with the parsley and the remaining orange juice to serve.


It can be hard to find unwaxed citrus fruit, and even some organic fruit and veg is coated with wax to help it last longer. However, if you choose organic fruit, any wax used will be natural instead of synthetic.

From Leon Happy One-Pot Cooking by Rebecca Seal and John Vincent. Copyright 2018 Conran.