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The Crumb Table

One-Pan Lemon Chicken

Chicken thighs roasted over potatoes, with lemon going jammy in the pan.

Yield
Serves 4

Ingredients

  • 8 bone-in chicken thighs
  • 800 g baby potatoes, halved
  • 2 lemons, thinly sliced
  • 6 garlic cloves, smashed
  • 3 tbsp olive oil
  • 1 tbsp dried oregano

Directions

  1. 1

    Heat the oven to 220C. Toss the potatoes, garlic and half the lemon with the oil and oregano in a large roasting tin.

  2. 2

    Season the chicken well and set it on top, skin side up. Roast for 25 minutes.

  3. 3

    Add the remaining lemon, then roast another 20 minutes until the skin is deep gold and the potatoes are tender.

  4. 4

    Rest for 5 minutes and spoon the pan juices over everything before serving.