One-Pan Lemon Garlic Chicken & Potatoes
45 min · Easy
#budget#comfort#one-pot#weeknight
The dinner that cleans up after itself: golden, crispy-skinned chicken thighs and craggy roast potatoes, all soaking up garlicky lemon-oregano pan juices in a single tray. Slide it into the oven, set the table, and let it do the work.
Ingredientsfor 4 portions
- 800 g Boneless Skin-On Chicken Thighs, Raw
- 700 g Potatoes
- 100 g Lemon
- 20 g Garlic
- 30 g Olive Oil
- 4 g Dried Oregano
Steps
- Heat the oven to 200 C. Cut the potatoes into bite-sized chunks so they roast evenly and crisp at the edges.
- Toss the potatoes with olive oil, half the crushed garlic, oregano, salt and pepper in a large roasting tray, then spread them out in a single layer.
- Nestle the chicken thighs skin-side up among the potatoes. Rub the skin with oil, the rest of the garlic and a little oregano, then season well - dry, seasoned skin is what turns shatteringly crisp.
- Squeeze the lemon over everything and tuck the spent halves into the tray for extra fragrance.
- Roast for 40-45 minutes until the skin is deep golden and the juices run clear, basting once halfway so the potatoes drink up the pan juices.
- Rest for 5 minutes, then serve straight from the tray with the lemony juices spooned over.
