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Chicken thighs roast over potatoes and red onion with lemon, garlic and dried herbs. Giving the vegetables a short head start helps everything finish tender at the same time.
Ingredients
- 4 bone-in skin-on chicken thighs, about 800 g
- 700 g baby potatoes
- 1 red onion
- 1 lemon
- 3 garlic cloves
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped parsley
Method
- Heat oven to 210°C / 410°F. Halve baby potatoes, quartering any larger than 4 cm. Cut onion into thick wedges and finely chop garlic.
- Toss potatoes and onion with 1 tablespoon oil and half the salt in a large shallow roasting tray. Roast 15 minutes.
- Pat chicken dry. Mix the remaining oil and salt with garlic, thyme, oregano, pepper, the finely grated zest of the lemon and 1 tablespoon of its juice. Rub over the chicken, keeping most garlic off the top of the skin so it does not scorch.
- Turn the potatoes and nestle chicken among them, skin-side up. Cut the remaining lemon into wedges and add to the tray. Roast 35–40 minutes, until chicken reaches at least 74°C / 165°F in the thickest part away from the bone and potatoes are tender.
- If potatoes need longer, transfer cooked chicken to a plate and return the vegetables to the oven for 5–10 minutes. Avoid crowding; use a larger tray if pieces overlap heavily.
- Rest chicken 5 minutes. Sprinkle parsley over the tray, then divide between four plates with the roasted lemon and pan juices.
- Refrigerate leftovers within two hours for up to three days. Reheat covered until steaming hot throughout, then uncover briefly if desired to improve the skin texture.
Give the potatoes a head start
Small halves take less time than large chunks, but they still benefit from fifteen minutes before the chicken is added.
Keep the skin facing up
The skin browns best when exposed to the oven heat. Do not pour the pan juices over it during roasting.
Check near the bone
Measure chicken in the thickest flesh without touching bone. Tender potatoes and browned skin alone do not confirm that the meat is cooked.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Rest chicken 5 minutes. Sprinkle parsley over the tray, then divide between four plates with the roasted lemon and pan juices.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat covered until steaming hot throughout, then uncover briefly if desired to improve the skin texture.
