Greek Lemon Chicken and Potatoes

Ingredients

• Chicken thighs, bone-in, skin-on 4
• Waxy potatoes (like Maris Piper or Desiree), cut into large chunks 1 kg
• Lemons, 1 zested and juiced, 1 cut into wedges 2
• Garlic cloves, crushed 4
• Olive oil 4 tbsp
• Dried oregano 2 tsp
• Chicken stock 150 ml
• Sea salt 1 tsp
• Black pepper, freshly ground 0.5 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. In a large roasting tin, combine the potato chunks, lemon zest, lemon juice, crushed garlic, olive oil, dried oregano, sea salt, and black pepper. Toss well to coat the potatoes evenly.
3. Arrange the chicken thighs on top of the potatoes in a single layer. Pour the chicken stock into the bottom of the tin.
4. Roast for 30 minutes. Remove from the oven, turn the potatoes and baste the chicken.
5. Add the lemon wedges to the tin, tucking them between the chicken and potatoes.
6. Return to the oven and roast for a further 20-25 minutes, or until the chicken is cooked through, the skin is golden and crispy, and the potatoes are tender and browned.
7. Let the chicken rest for 5 minutes before serving.
8. Serve directly from the tin, ensuring everyone gets chicken, potatoes, and some of the delicious pan juices.