Baked Lemon Chicken with Potatoes
Ingredients
- 4-6 chicken thighs depending on size, skin on
- 1 clove garlic, grated
- zest and juice of 1 unwaxed lemon
- 1/4 cup vegetable stock
- 1 tablespoon tomato purée
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or 1 teaspoon fresh thyme
- 2 bay leaves
- 500g baby potatoes, skin on
- 1 onion, peeled and quartered
- salt and pepper
- 1 tablespoon chopped parsley
- 1 whole lemon, cut into thick slices
Preparation
Marinade the chicken by mixing the stock, lemon zest and juice, 1 tablespoon olive oil, garlic, oregano and tomato purée in a large bowl. Season with salt and pepper, add the chicken, and mix well. Set aside
Preheat the oven to 180°C
Put the potatoes and onions in a baking dish, add 1 tablespoon olive oil and season. Coat with the oil, cover and put in the oven for 30 minutes
Add the bay leaves, chicken and all the juices to the potatoes. Cover and bake for 20-30 minutes, until the chicken and potatoes are almost cooked
Uncover and bake for another 10-20 minutes until cooked through and chicken skin is crispy
Garnish with parsley
Serve with green veg
Tips
Exact cooking time depends on the size of chicken thighs and potatoes. If doubling the quantity, add around 10 minutes to each stage
Use whatever herbs you’ve got, whatever you’ve grown and is seasonal
