One-Pan Lemon Herb Roast Chicken

• 900 g Yukon Gold potato
• 2 medium Yellow onion
• 6 cloves Garlic
• 2 medium Lemon
• 3 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 8 sprigs Fresh thyme
• 8 pieces Chicken thighs, bone-in, skin-on
• 15 g Fresh parsley

1. Heat the oven to 220°C (430°F). Cut the potatoes into 3 cm chunks and the onion into thick wedges, then lightly crush the garlic cloves.
2. Add the potatoes, onion and garlic to a baking tray. Drizzle with 2 tbsp of the olive oil, then season with 1 tsp of the fine sea salt and 1/2 tsp of the black pepper; toss well and spread into an even layer.
3. Pat the chicken thighs dry and place them skin-side up on top of the vegetables. Drizzle with the remaining 1 tbsp olive oil, then season with the remaining salt and pepper.
4. Halve 1 lemon and cut the other lemon into wedges. Tuck the thyme sprigs around the chicken and vegetables, then nestle the lemon halves cut-side up on the tray.
5. Roast for 55 to 60 minutes, turning the tray once halfway through, until the chicken skin is crisp and deeply golden and the potatoes are tender. The chicken should be cooked through with clear juices and no pink at the bone.
6. Rest the tray for 5 minutes. Squeeze the roasted lemon halves over the chicken and potatoes, then scatter over the fresh parsley and serve with the lemon wedges for squeezing.

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