Chicken with Lemon, Garlic and Potatoes
Why this recipe works
- Bright, savoury pan juices: Lemon cuts through the richness of the chicken thighs and olive oil, creating a sharp, garlicky sauce as the tray roasts.
- Everything cooks together: The potatoes roast beneath and around the chicken, absorbing the seasoned juices while the skin stays exposed for better colour.
- Simple but satisfying: Crisp-edged potatoes, juicy chicken and warm oregano make this a robust dinner with very little active cooking.
Get the most out of this recipe
Ingredient notes
- Choose waxy potatoes: Yukon Gold potatoes hold their shape well and become creamy inside, making them ideal for roasting in lemony pan juices.
- Dried oregano works well: Dried oregano has a concentrated, savoury aroma that suits high-heat roasting. Fresh oregano can be used for a brighter finish.
- Lightly crush the garlic: Crushing the cloves helps them flavour the oil and lemon without turning into small pieces that burn too quickly.
Texture tips
- Keep the skin exposed: Arrange the chicken skin-side up so it browns rather than sitting fully submerged in the juices.
- Give the potatoes space: Spread the potatoes in an even layer and avoid overcrowding the tin so they roast instead of steaming.
- Turn the potatoes mid-roast: Turning them helps the wedges cook evenly and soak up the lemon, garlic and chicken juices.
Timing notes
- Rest before serving: A short rest lets the chicken juices settle and gives the pan juices time to thicken slightly.
- Best served hot: Serve straight from the roasting tin while the skin is still crisp and the potatoes are tender.
Make-ahead tips
- Prep the vegetables ahead: The potatoes can be cut and the garlic prepared in advance, then tossed with the lemony dressing just before roasting.
- Reheat in the oven: Reheat leftovers in a 200°C (390°F) oven until piping hot so the skin and potato edges regain some crispness.
- Freeze cooked leftovers: Cool completely before freezing in a sealed container. Add fresh lemon after reheating to restore brightness.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the potatoes into chunky wedges and lightly crush the garlic cloves.
- In a large bowl, squeeze the juice from 1 lemon and stir in the olive oil, oregano, fine sea salt and black pepper. Add the potatoes and toss well to coat.
- Tip the potatoes and all the dressing into a roasting tin and spread into an even layer. Nestle in the chicken thighs, turning them in the oily lemony juices so they are well coated, then scatter the garlic around the tin.
- Roast for 25 minutes, then turn the potatoes and baste the chicken with the pan juices. Roast for a further 25 to 30 minutes, until the chicken is deeply golden and cooked through and the potatoes are tender.
- Remove the tin from the oven and rest for 5 minutes so the juices settle and thicken slightly. Cut the remaining lemon into wedges and serve the chicken and potatoes straight from the tin with the pan juices spooned over and lemon wedges alongside.
Recipe notes
Tips
- For the best colour, keep the chicken skin facing up and avoid overcrowding the roasting tin so the potatoes roast rather than steam.
- If the pan juices look thin at the end, return the tin to the oven for 5 minutes to reduce, keeping an eye on the garlic so it does not burn.
- If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout with no pink at the bone and the juices run clear.
Substitutions
- Replace Chicken thighs with Chicken legs for a similar roasting time and a slightly richer result.
- Replace Dried oregano with Fresh oregano for a brighter herbal flavour.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 200°C (390°F) oven until piping hot and the skin re-crisps, about 15 to 20 minutes; add a squeeze of lemon at the end to freshen.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Greek
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