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Mains · Greek

Lemon-Oregano Chicken and Potatoes

One tray: thighs roasted on top of potatoes that soak up lemony stock, then crisp at the edges as it cooks away.

Prep
15 min
Cook
1 hr 5 min
Total
1 hr 20 min
Serves
4

Added . Suitable for: Gluten-free.

Illustration of lemon chicken and potatoes

Why this version

  • Stock in the tin lets the potatoes braise first and crisp later; without it they were dry inside.
  • Thighs, not breasts: they stay juicy over the full hour the potatoes need.
  • Turning the potatoes but not the chicken halfway keeps the skin dry enough to crisp.

Ingredients

Servings
4 servings
Units
  • 8 bone-in, skin-on chicken thighs, about 1.3 kg
  • 2 lemons, zest of 1, juice of both
  • 6 garlic cloves, grated
  • 1 tbsp dried oregano
  • 80 ml olive oil, divided
  • 2 tsp fine salt, divided
  • ½ tsp black pepper
  • 1 kg waxy potatoes, cut into wedges
  • 200 ml chicken stock
  • 15 g flat-leaf parsley, chopped

Method

  1. Heat the oven to 220°C (200°C fan). In a bowl, toss the chicken with half the lemon juice, the zest, garlic, oregano, half the oil, 1 tsp salt and the pepper. Leave it while you prepare the potatoes, or marinate in the fridge for up to 24 hours.

  2. In a large roasting tin, about 30 cm × 40 cm, toss the potatoes with the remaining oil, salt and lemon juice and the stock. Spread them out in one layer.

  3. Nestle the chicken among the potatoes, skin-side up, with the skin above the liquid. Roast for 30 minutes.

  4. Turn the potatoes, not the chicken, and baste them with the pan juices. Roast for another 25–35 minutes, until the skin is deep golden, the potatoes are tender and browned at the edges and most of the liquid has gone. The chicken should read 80°C at the bone.

  5. If the skin needs more colour, give it 3–4 minutes under a hot grill. Rest for 5 minutes, scatter with parsley and spoon over any juices.

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What we tested

  • Chicken breasts on the bone: dry by the time the potatoes were done.
  • Floury potatoes: they fell apart in the stock. Waxy ones hold together and still crisp.
  • Water instead of stock: flatter. If you use water, add an extra half teaspoon of salt.

Keeping

Keeps for 3 days in the fridge. Reheat in a 200°C oven for 15 minutes so the potatoes crisp again.

Swaps and notes

Add a handful of olives and some halved cherry tomatoes for the last 20 minutes.

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