Greek Lemon Chicken and Potatoes

Method

1. 1
   • olive oil 5 tbsp
   • lemon 3
   • garlic 6
   • dried oregano 2 tbsp
   • paprika 1 tsp
   • salt to taste
   • black pepper to taste

   Make the lemon dressing — Heat the oven to 200°C. Whisk the oil, lemon juice, garlic, oregano, paprika, salt, and pepper into a dressing.

2. 2
   • chicken thigh 800 g
   • potato 800 g
   • chicken stock 2½ dl

   Arrange in the roasting tin — Toss the potato wedges and chicken thighs in the dressing and arrange in a large roasting tin. Pour the stock around them.

3. 3
   • potato 800 g

   Roast until golden — Roast for 60 minutes, turning the potatoes once, until the chicken is golden and the potatoes are tender and lemony.

   ⏱1 hr
4. 4
   • fresh parsley 2 tbsp

   Finish with parsley — Scatter with parsley and serve straight from the tin with the pan juices.