My Roast Chicken with Roast Potatoes

Serves Two

Oil for roasting
4 fat chicken thighs
4 rashes of smoked beacon
4 generous dessert spoons of cream cheese
About 5 medium potatoes
A little fresh basil
Rosemary
Thyme

Method

Set oven to about gas mark 5/6. Cut potatoes into quarter and par boil leaving the skins on. whilst they are boiling, pour a little oil onto a baking tray for the chicken. Take the 4 chicken thighs and rub some salt and pepper underneath the skin. using a sharp knife, cut a pocken into the sides of the chicken flesh and stuff with a desset spoon of cream chesse each along with a little fresh basil. Then wrap each thigh in a slice of beacon. place on the tray, make sure all the thighs are covered with oil.
When the potatoes are parr boiled, drain them and them remove any extra moisture with a clean teatowel. place on a separate tray (you could put them on the same tray as the chicken if there's room), and cover with oil. add some salt, pepper and a little rosemary and thyme.
place both trays in the oven for around 45 minuet or unitl it looks done.
Serve with green vegetables