Roast Chicken with Lemon and Potatoes

Ingredients

• 4 whole chicken thighs
• 4 medium potatoes
• 1 whole lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Cut 4 medium potatoes into wedges and place in a large baking dish. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, toss to coat.

2. 2

   Pat 4 chicken thighs dry with paper towels. Rub with remaining 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp pepper.

3. 3

   Slice 1 lemon into rounds. Arrange chicken over potatoes, tuck lemon slices and 2 smashed garlic cloves around the pan.

4. 4

   Roast for 30-35 minutes, until chicken skin is golden and crispy and potatoes are tender when pierced with a fork.

5. 5

   Let rest 5 minutes. Spoon pan juices over everything before serving.

Tools you’ll need

• Baking dish
• Knife
• Cutting board
• Measuring spoons

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