Greek Lemon Chicken and Potatoes

Greek · Year-round · 80 min · Serves 4 · By Sofia Ricci

This is Sunday lunch in much of Greece: chicken and potatoes roasted together until the potatoes soak up the lemon, oregano, and rendered fat. The trick is roasting the potatoes in plenty of liquid so they steam soft inside and crisp at the edges. Carve at the table and spoon the pan juices over everything.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1kg waxy potatoes, cut into wedges
• 4 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 250ml chicken stock
• Sea salt and black pepper, to taste

Method

1. Heat the oven to 200C. Pile the potatoes and chicken into a large roasting tray.
2. Whisk the olive oil, lemon juice, garlic, oregano, and a generous amount of salt and pepper. Pour over the chicken and potatoes and turn to coat.
3. Arrange the chicken skin-side up on top of the potatoes. Pour the stock around the edges, not over the skin.
4. Roast for 45 minutes, then baste the potatoes with the pan juices.
5. Return to the oven for 20 to 25 minutes, until the chicken skin is deep golden and the potatoes are tender and crisp at the edges.
6. Rest for ten minutes, then serve with the pan juices spooned generously over the top.