Roasted chicken and Jersey Royal salad with caper vinaigrette

Skin-on thighs work best for this colourful chicken salad recipe, with the crisp, golden skin contrasting wonderfully against the soft eggs and tender potatoes. Serve as a light lunch with crusty bread, or double the quantity of chicken thighs for a filling, healthy dinner.

1. Cut two slits in the chicken and put on a baking tray with the garlic cloves. Season and drizzle over the oil and the lemon juice.
2. Put the squeezed lemon halves on the tray with the chicken and cover it all with foil. Place in the oven and bake for 20 minutes.
3. After this time, remove the foil and roast for a further 20 minutes or until the skin is crisp and golden and the chicken is cooked through.
4. Meanwhile, prepare the potatoes. Boil a large pan of water, add the potatoes and simmer for around 20 minutes till tender. Add the beans in the last 3 - 4 minutes, then drain and run a little cold water over them to stop further cooking.
5. Boil the eggs for 8 minutes, then run under cold water to cool. Peel and quarter each egg, setting aside until ready to serve.
6. For the vinaigrette, finely chop the capers and mix with the oil, lemon juice and the sugar, seasoning to taste.
7. To serve, arrange the chicken thighs and eggs on a bed of the beans, rocket, radishes and tomatoes. Pour over the vinaigrette and serve immediately.