Home at 7, dinner at 8 - Caramelised Chicken

This is the perfect midweek supper. It's tasty, cheap and quick to prepare.

Everyone will love it and when you've made it once you can become as experimental with it as you like. This is a recipe that will be in your repertoire for years to come.

Preparation 5 mins Cooking 20 mins Serves 2

For the marinade:
1 tsp dried thyme
2 tbsps dark soft brown sugar
3 tbsps Worcestershire sauce
½ tsp chilli flakes or chilli paste
2 tbsps balsamic vinegar
2 tbsps dark soy sauce
2 tbsps tomato ketchup
3 tbsps olive oil
For the chicken:
4 chicken legs
4 large red onions, peeled and cut into wedges
10 cherry tomatoes on the vine
4 large baking potatoes, to serve

1 Preheat the oven to 200°C /400°F/Gas 6. Put all the marinade ingredients in a big sandwich bag, add the chicken and the onion wedges. Shake around so all the ingredients get well coated in the marinade.

2 When you are ready to cook, put the chicken legs into a roasting dish with the marinade, onions and the tomatoes. Cook in the oven for 15-20 minutes until the chicken is cooked through. The tomatoes should burst and the onions will go crispy around the edges. Meanwhile, cook the potatoes in the microwave at 800W for eight minutes - you can pop them in the oven with the chicken when they are done to crisp up the skins.

3 To serve, put the potatoes on plates and add the chicken and roast vegetables together with the marinade.

Recipe from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)