I often make roasted chicken wings, but as it's Christmas, I decided to try thigh meat on the bone. We've been eating this at Christmas for a number of years. Usually I just measure out the amounts roughly, but this time I measured everything out properly so I can always re-create the same taste.

My family prefers roast chicken to fried chicken at Christmas. It's difficult to cook a whole chicken in a small oven, but you have a really good chance of it going well if you use thigh meat!

You can use mesclun greens or other greens instead of watercress if you like. When marinating the chicken, to make sure the liquid covers the chicken evenly, flip the bag over occasionally. I noted that you should leave it for 2 days, but it will be ready even after a day. I recommend 2 full days if you are using large pieces of thigh meat.

I put the potatoes on a heat-proof plate and put the chicken on top to bake, but you can use a normal baking tray covered with foil! Recipe by Ma-sa