Lemon and herb chicken thighs with crispy potatoes

Name: Lemon and herb chicken thighs with crispy potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1000 g Chicken thighs, bone-in, skin-on, about 8; 800 g Potatoes, cut into 3cm chunks; 1 Lemons; 0.5 Garlic, cloves bashed; 3 g Dried oregano; 40 ml Olive oil; 250 g Green beans, trimmed

Chicken thighs roasted on a bed of potatoes with lemon, garlic and oregano until the skin crackles and the potatoes soak up all the juices.

Ingredients

1000 g Chicken thighs, bone-in, skin-on, about 8
800 g Potatoes, cut into 3cm chunks
1 Lemons
0.5 Garlic, cloves bashed
3 g Dried oregano
40 ml Olive oil
250 g Green beans, trimmed

Method

Heat the oven to 200°C (180°C fan). Toss the potatoes, garlic cloves, oregano, the zest and juice of the lemon, oil and plenty of seasoning in a large roasting tin. Squeeze the lemon halves in and tuck them among the potatoes.
Sit the chicken thighs skin-side up on top, rub with a little oil and salt.
Roast until the skin is crisp and golden, the potatoes are tender and the chicken is cooked through, turning the potatoes once halfway.
Boil the green beans for the last 4 minutes, then drain.
Serve the chicken and potatoes with the pan juices spooned over and the beans alongside.