Lemon Herb Roast Chicken Thighs
Roast chicken thighs are forgiving and cheap, and they crisp up nicely in a hot oven. Tuck potatoes around them so everything roasts in the one dish and the spuds soak up the juices. Lemon and herbs do most of the work.
Ingredients
Makes 4 servings
- 800g Chicken thighs
- 1¼ lemons
- 6½ garlic cloves
- 60ml Olive oil
- 8g Dried mixed herbs
- 600g Potatoes
Method
- Preheat oven to 200°C. Cut potatoes into wedges and place in a roasting dish. Nestle chicken thighs on top.
- Crush garlic and mix with olive oil, lemon juice, lemon zest, and mixed herbs. Pour over chicken and potatoes.
- Roast 35–40 minutes until chicken skin is golden and juices run clear.
- Season with salt and pepper to taste and serve with a green salad.
Nutrition
Per serving: 618 kcal · 41.2g protein · 31.9g carbs · 36g fat