Preheat the oven to Gas Mark 4. Peel potatoes such as Baking Potatoes, Maris Piper Potatoes, or King Edward Potatoes and trim raw Parsnips - roast whole, or only use whole raw Potatoes. Place 4 tablespoons Vegetable Oil in the bottom of the Roasting Tin and then place the cold water washed peeled potatoes in the bottom of the Roasting Tin

Place lots of cold tap water in a large metal Mixing Bowl and then place the 6 or 7 raw Chicken Thighs into the cold water. Add raw Chicken Thighs over the top of the raw peeled and chopped Potatoes (might have too chop the raw potatoes in half) and then drizzle 4 tablespoons of Vegetable Oil over the undersides of the raw Chicken Thighs and then season with 6 pinches of Coarse Sea Salt and 12 turn grinds of Black Pepper. Roast for One hour

Turn the Chicken Thighs over and then season the chicken thigh skins with Salt and Black Pepper and then roast for a further One hour at Gas Mark 4. Use a meat thermometer - chicken should be done at 120 oF, or 80 to 90 oC. Allow to rest and go completely cold if you want. Turn the Roasted Potatoes over and then continue too roast them at Gas Mark 4 for a further 2 hours