Lemon and oregano Greek chicken with potatoes

Name: Lemon and oregano Greek chicken with potatoes
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 8 chicken thighs, skin on, bone in; 700g potatoes, cut into wedges; 2 lemons, juice and zest; 4 garlic cloves, crushed; 2 tsp dried oregano; 3 tbsp olive oil; 200ml water; 2 red onions, cut in wedges

Chicken thighs and potatoes roasted in one tin with plenty of lemon, garlic and oregano.

Time1 hr 10
LevelEasy
Costabout £1.88 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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8chicken thighsskin on, bone in
700 gpotatoescut into wedges
2lemonsjuice and zest
4garlic clovescrushed
2 tspdried oregano
3 tbspolive oil
200 mlwater
2red onionscut in wedges

Method

1
Heat the oven to 200°C (180°C fan). Put the potatoes and onions in a large roasting tin.
2
Mix the oil, lemon juice and zest, garlic and oregano with a good grind of black pepper. Rub it all over the chicken and tip into the tin.
3
Pour the water around the edges. Roast for 30 minutes.
30 min
4
Turn the potatoes and chicken over and roast for 25 more minutes, until the chicken skin is crisp and the juices run clear.
25 min
5
Rest for 5 minutes and spoon the lemony juices over before serving.

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.