Lemon & Herb Roasted Chicken
A simple, flavourful, and satisfying one-pan meal. The chicken is juicy, the potatoes are crispy, and the lemon-herb sauce brings it all together. Naturally gluten-free and minimal washing up!
Ingredients
- 8 chicken thighs bone-in, skin-on
- 750g baby new potatoes halved
- 1 large red onion cut into wedges
- 2 lemons 1 zested and juiced, 1 quartered
- 4 garlic cloves unpeeled, lightly crushed
- 3 tbsp olive oil 3 tbsp | olive oil
- 1 tbsp mixed dried herbs (like oregano and thyme)
- Salt and freshly ground black pepper
- A handful of fresh parsley (chopped, to serve)
Instructions
- Preheat your oven to 200°C (180°C Fan/Gas Mark 6)
- Place the halved potatoes, red onion wedges, and crushed garlic cloves into a large roasting tin
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and dried herbs. Season with plenty of salt and pepper
- Pat the chicken thighs dry with paper towel and place them in the roasting tin amongst the vegetables
- Pour the lemon-herb dressing all over the chicken and vegetables. Use your hands to make sure everything is well coated
- Tuck the quartered lemon into the tin
- Roast for 50-60 minutes, or until the chicken is cooked through, the skin is golden and crisp, and the potatoes are tender
- Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley
Notes
You can also use chicken drumsticks or a whole spatchcocked chicken for this recipe, adjusting the cooking time as needed. Feel free to add other vegetables like cherry tomatoes or courgette chunks for the last 20 minutes of cooking time.
Equipment Needed
- Large Roasting Tin
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