Lemon-herb chicken with golden potatoes, roasted together on one tray for a straightforward dinner and easier cleanup.
Prep: 15 minutes Cook: 40 minutes Total: 55 minutes Yield: 4 servings
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
- Heat oven to 220°C (200°C fan). Line a large rimmed tray with baking paper or lightly oil it.
- Mix olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt and pepper.
- Toss potatoes and onion with half the mixture and spread in one layer.
- Coat chicken with the remaining mixture and place skin-side up among the potatoes, leaving space between pieces.
- 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.
- Rest chicken for 5 minutes, scatter with parsley if using, and serve with the tray juices.
Tips and substitutions
- Cut potatoes into even 3 cm pieces for even cooking.
- Add green beans for the final 15 minutes if desired.
- Tray size and chicken size affect timing; use temperature rather than colour alone to confirm doneness.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container for 3–4 days. Reheat until steaming hot throughout and keep raw chicken and utensils separate from ready-to-eat foods.
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