Lemon and herb chicken thighs

Name: Lemon and herb chicken thighs
Total time: 55 min
Cuisine: British
Ingredients: 8 chicken thighs, bone in, skin on; 600g potatoes, thinly sliced; 2 lemons; 4 garlic cloves, bashed; 1 tbsp fresh thyme leaves; 2 tbsp olive oil; 1 tsp dried oregano; 0.5 tsp salt

Crisp-skinned chicken thighs roasted with lemon, garlic and thyme on a bed of sliced potatoes.

Time55 min
LevelEasy
Costabout £1.75 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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8chicken thighsbone in, skin on
600 gpotatoesthinly sliced
2lemons
4garlic clovesbashed
1 tbspfresh thyme leaves
2 tbspolive oil
1 tspdried oregano
½ tspsalt

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the potato slices with half the oil, the juice of one lemon, half the salt and the oregano. Spread in a large roasting tin.
3
Rub the chicken with the remaining oil and salt, and lay it on top of the potatoes, skin side up.
4
Slice the second lemon and tuck it around with the garlic and thyme.
5
Roast for 45 minutes until the skin is crisp and the potatoes are tender.
45 min
6
Rest for 5 minutes before serving with the pan juices.
5 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.