This simple yet delicious recipe from Mary Berry's Cooks cookbook is a perfect choice for a hassle-free yet impressive meal.

Designed to serve six, it offers a simple and straightforward approach to preparing a hearty and flavourful midweek dinner.

One of the key ingredients that give this recipe a tangy touch are the reserved lemons, a Moroccan ingredient preserved in saltwater.

Typically found in jars in the speciality aisle of the supermarket, they add a distinctive citrus flavour to dishes like tagines and meat recipes.

They can be stored in the fridge for up to a month or frozen in a suitable container for up to three months.

Ingredients

One kg (2lb 2oz) main crop potatoes, peeled and cut into 5cm (2in)

chunks

Three tbsp olive oil

One large onion, cut into wedges

Two garlic cloves, crushed

Six rashers of smoked streaky bacon, snipped into one cm (½ in) pieces

Six chicken thighs

Six chicken drumsticks

Five preserved lemons, cut into quarters

1½ tsp paprika

Three courgettes, thickly sliced

One 200g can anchovy-stuffed green olives, drained

Salt and freshly ground black pepper

Instructions

Set your oven to 220°C (200°C for fan ovens) or Gas Mark 7 to preheat.

Arrange the potatoes in a large roasting pan and drizzle with two tablespoons of oil. Toss to ensure they are evenly coated.

Next, add the onion, garlic, bacon, and chicken, mixing everything together.

Place the lemons in the roasting pan and season the contents generously. Sprinkle with paprika and roast for 40 minutes.

While the initial roasting is underway, coat the courgettes with the remaining tablespoon of oil, seasoning with salt and pepper.

Add them to the pan alongside the chicken and sprinkle olives on top.

Continue roasting for an additional 20 minutes until the chicken and vegetables are golden and tender.

Make sure not to overcrowd the roasting pan; everything should be in a single layer to ensure even cooking. If needed, divide the ingredients between two pans.