دجاج بالليمون والأعشاب مع البطاطس في صينية واحدة

Ingredients

• 4 (about 800 g total) bone-in, skin-on chicken thighs
• 700 g baby potatoes, halved
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• 1 medium red onion, cut into wedges
• to taste salt and black pepper
• 2 tablespoons, optional chopped parsley

Instructions

1. Heat oven to 220°C (200°C fan). Line a large rimmed tray with baking paper or lightly oil it.
2. Mix olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt and pepper.
3. Toss potatoes and onion with half the mixture and spread in one layer.
4. Coat chicken with the remaining mixture and place skin-side up among the potatoes, leaving space between pieces.
5. Roast for 35–45 minutes, turning potatoes once. Check the thickest part of each chicken thigh with a food thermometer; it must reach 74°C and the probe must not touch bone.
6. Rest chicken for 5 minutes, scatter with parsley if using, and serve with the tray juices.