Direct answer: Roast chicken thighs and potato wedges together with lemon juice, olive oil, garlic, oregano and stock until the chicken is cooked through and the potatoes are golden at the edges.
Greek lemon chicken thighs with potatoes is a proper low-effort dinner because the potatoes roast in the same lemony juices as the chicken. The result is sharp, savoury and filling with very little washing up.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 6 chicken thighs, bone-in or boneless
- 700g potatoes, cut into wedges
- 3 tbsp olive oil
- 2 lemons, juiced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 150ml chicken stock
- Salt and black pepper
- Parsley and Greek yoghurt, optional
Method
- Heat the oven to 200C fan or 220C conventional.
- Put the potatoes in a roasting tin with olive oil, lemon juice, garlic, oregano, salt and pepper. Toss well.
- Place the chicken thighs on top and pour the stock around the potatoes.
- Roast for 35 to 45 minutes, turning the potatoes once, until the chicken is cooked through and the potatoes are tender.
- If needed, roast uncovered for another 5 to 10 minutes to crisp the edges.
- Serve with parsley and Greek yoghurt if you like.
Notes
Cut the potatoes into medium wedges so they cook at the same pace as the chicken. If using boneless thighs, check them earlier. The stock prevents the lemon juice from burning and gives you spoonable pan juices.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.