Lemon Herb Chicken and Potato Tray Bake (Print version)
Chicken thighs roast over potatoes and red onion with lemon, garlic and dried herbs.
# Ingredients:
Ingredients
01 -
4 bone-in skin-on chicken thighs, about 800 g
02 -
700 g baby potatoes
03 -
1 red onion
04 -
1 lemon
05 -
3 garlic cloves
06 -
3 tbsp olive oil
07 -
1 tsp dried thyme
08 -
1 tsp dried oregano
09 -
½ tsp salt
10 -
¼ tsp black pepper
11 -
2 tbsp chopped parsley
# Instructions:
01 -
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.
02 -
Toss potatoes and onion with 1 tablespoon oil and half the salt in a large shallow roasting tray. Roast 15 minutes.
03 -
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.
04 -
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.
05 -
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.
06 -
Rest chicken 5 minutes. Sprinkle parsley over the tray, then divide between four plates with the roasted lemon and pan juices.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.