Mediterranean
Lemon chicken traybake
Roast potatoes soak up the lemony cooking juices.
- Preparation
- 15 min
- Cooking
- 40 min
- servings
- 2
Ingredients
- 2 bone-in chicken thighs (about 450 g)
- 400 g potatoes
- 1 lemon
Ingredients
2 servings
- 2 bone-in chicken thighs (about 450 g)
- 400 g potatoes
- 1 lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp oregano
- ¼ tsp salt
- 1 pinch black pepper
Let’s cook
- Heat the oven to 200°C. Cut the potatoes into 2 cm chunks and slice the lemon.
- Place chicken and potatoes in a roasting dish. Add crushed garlic, lemon, oil, oregano, salt and pepper. Pour in 50 ml water.
- Roast for 40 minutes, turning the potatoes halfway through.
- Check the chicken reaches 74°C at its thickest part, away from the bone, and the potatoes are tender. Cook longer if needed. Rest for 5 minutes before serving.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.