One-Tray Lemon Herb Chicken & Potatoes

Ingredients

• 6 bone-in chicken thighs
• 600g potatoes, cut into chunks
• 1 lemon, half sliced and half juiced
• 3 tbsp olive oil
• 3 cloves garlic, crushed
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Put the potatoes onto a large baking tray and toss with half the olive oil. Roast for 15 minutes.
3. Meanwhile, mix the remaining oil, lemon juice, garlic, oregano, and thyme in a bowl. Toss the chicken thighs in the mixture.
4. Remove the tray and add the chicken thighs, skin-side up, tucking the lemon slices around the tray.
5. Roast for a further 30-35 minutes, until the chicken is golden and cooked through and the potatoes are tender.
6. Season with salt and pepper before serving.