This is the dinner we make when the week has been long. Everything roasts together on one tray, the potatoes soak up the chicken juices, and a squeeze of lemon at the end makes it taste fresh rather than heavy.
Why this recipe works
Cutting the potatoes small means they cook in the same time as the chicken. Starting the tray in a hot oven gives the potatoes a head start on crisping, and skin-on thighs stay juicy even if you leave them in a few minutes too long.
One-Pan Lemon Herb Chicken
Prep: 15 minCook: 40 minServes: 4
Ingredients
- 8 skin-on chicken thighs
- 800 g small potatoes, halved
- 1 lemon, zested and juiced
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tbsp chopped rosemary or thyme
- Salt and black pepper
- A handful of parsley to finish
Method
- Heat the oven to 220°C (200°C fan).
- Toss the potatoes with half the oil, salt and pepper, and roast for 10 minutes.
- Mix the remaining oil with garlic, lemon zest and herbs, and rub over the chicken.
- Add the chicken to the tray skin-side up and roast for 30 minutes until golden and cooked through.
- Squeeze over the lemon juice, scatter with parsley and serve.
Swap the thighs for chicken breasts and reduce the cooking time by about 10 minutes.
What to serve with it
A crisp green salad or steamed green beans is all you need. Leftovers make an excellent next-day lunch, sliced into a wrap with a spoonful of yoghurt.
