Lemon chicken and potato tray bake

Lemon chicken and potato tray bake

Prep: 15 min · Cook: 45 min · Total: 60 min

Ingredients

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• 800 g boneless chicken thighs
• 800 g potatoes, cut into 3 cm pieces
• 2 tbsp olive oil
• 1 lemon
• 2 garlic cloves, crushed
• 1 tsp dried oregano
  I don’t have this

  Use dried thyme in the same amount for a different herb flavour.

Method

1. Heat the oven to 200°C / 180°C fan. Put potatoes in a roomy roasting tin. Toss with half the oil and roast for 15 minutes.
2. Mix chicken with the remaining oil, garlic, oregano and the juice of half the lemon.
3. Add chicken and remaining lemon slices to the tin in a single layer. Roast for about 30 minutes more, turning potatoes once.
4. Check chicken is fully cooked throughout with no pink flesh and piping-hot juices; use a food thermometer where available. Continue cooking if needed. Serve immediately.

Equipment

Kitchen scales, mixing bowl, spoon and the pan or tray listed in the method.

Kitchen notes

Use two trays rather than crowding one when scaling up.

Storage

Cool promptly and refrigerate in a covered container. Use within 2 days. These demo recipes should be kitchen-tested before publication.

Reheating

Reheat savoury cooked dishes until steaming hot throughout. Serve cakes and bread at room temperature.

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