Prep Time
15 mins
Servings
4 Servings
Cook Time
45 mins
Difficulty
Easy
A one-pan dinner that roasts chicken thighs and baby potatoes together with lemon and oregano for easy weeknight cooking.
Ingredients
800g Chicken thighs, bone-in, skin-on, trimmed (about 4 medium thighs)
800g Baby potatoes, halved if large
3 tbsp Extra virgin olive oil
1 Large lemon, zest and juice (approx 40ml)
2 tsp Dried oregano
1 tbsp Fresh oregano leaves, roughly chopped (optional)
1 medium Red onion, cut into wedges
3 cloves Garlic, crushed
1 tsp Sea salt (adjust to taste)
1/2 tsp Freshly ground black pepper
Method
Step 1
Preheat the oven to 200ºC (fan 180ºC). Line a large roasting tray with baking paper or lightly oil it.
Step 2
In a mixing bowl combine olive oil, lemon zest, lemon juice, crushed garlic, dried oregano, sea salt and black pepper. Whisk to make the marinade.
Step 3
Add the chicken thighs to the bowl and coat well in the marinade. Set aside for 5 minutes while you prepare the vegetables.
Step 4
Toss the halved baby potatoes and red onion wedges in the remaining marinade so they are evenly coated. Spread the potatoes and onion in a single layer in the roasting tray.
Step 5
Nestle the chicken thighs on top of the potatoes, skin-side up. Pour any remaining marinade over the tray. Scatter the chopped fresh oregano (reserve a little for serving).
Step 6
Roast in the preheated oven for 40-45 minutes, turning the potatoes once after 25 minutes, until the chicken is cooked through (juices run clear and internal temperature reaches 75ºC) and the potatoes are tender and golden.
Step 7
If the chicken skin has not crisped sufficiently, place under a hot grill for 2-3 minutes, watching closely to avoid burning.
Step 8
Remove from the oven and leave to rest for 5 minutes. Serve with lemon wedges and the remaining fresh oregano sprinkled over.
Nutritional Information
Per serving:
Energy - 697kcal
Protein - 40g
Carbohydrates - 41g
Fat - 40g
Fibre - 6g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For extra crisp skin, pat the chicken dry before marinating. Check chicken with a probe thermometer or ensure juices run clear to confirm it is cooked.
