Chicken with lemon, garlic, herbs and potatoes

Chicken with lemon, garlic, herbs and potatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 30-40 min

This midweek, one-pan roast is full of Mediterranean flavours. We use chicken thighs here so it’s an inexpensive, yet succulent dish.

Nutrition: per serving

Calories
376kcals
Fat
18.1g (4.1g saturated)
Protein
35.1g
Carbohydrates
14g (1.5g sugars)
Fibre
2.4g
Salt
0.8g
Calories
376kcals
Fat
18.1g (4.1g saturated)
Protein
35.1g
Carbohydrates
14g (1.5g sugars)
Fibre
2.4g
Salt
0.8g

Ingredients

  • 300g waxy potatoes, such as charlotte
  • 1 garlic bulb
  • 1 large lemon
  • 2 fresh oregano sprigs
  • 2 fresh thyme sprigs
  • 20 pitted kalamata olives
  • 100ml dry white wine
  • 8 free-range chicken thighs
  • Olive oil for drizzling

To serve

  • Small bunch fresh parsley

Method

  1. Heat the oven to 200°C/ fan180°C/gas 6. Chop the potatoes into chunks. Slice the garlic bulb horizontally. Slice the lemon and toss with the potatoes, oregano and thyme, garlic, olives and wine in a roasting tin large enough to fit everything in.
  2. Heat a pan over a medium heat. Rub the chicken thighs with olive oil, season and fry, skin-side down, for 8-10 minutes until golden. Quickly brown on the other side, then transfer to the roasting tin. Drizzle with more olive oil.
  3. Roast for 30-40 minutes or until the thighs are cooked (the juices will run clear when the thickest part of each thigh is pierced with a skewer). Remove from the oven and rest for 5 minutes, covered with foil. Chop the parsley, then toss through to serve.

delicious. tips

  1. Add a jar of roasted red peppers, drained, rinsed and chopped, to the tin before you roast the potatoes.

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3.3 votes

Reviews

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  1. I love this recipe because I have finally found something my dairy intolerant son will wolf down, my diet obsessed daughter will allow on her plate and is wholesome and fuss free. Perfect for leftovers (on the rare occasion we have any!)

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3.3 votes

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