With just a single pan and only a few steps, this delicious recipe is perfect for busy mid-week suppers.
Ingredients
8 bone-in chicken thighs (choose skinless if you prefer)
900g Bintje or other yellow-fleshed potatoes, halved or quartered
½ cup olive oil
1tbsp fresh chopped thyme
1tbsp fresh chopped rosemary
4 lemons, juice 1 and slice 3
6 minced cloves garlic
1/4tsp crushed red pepper flakes
Salt and black pepper
1 large sliced onion
Instructions
- Preheat oven to 200°C and combine rosemary, thyme, lemon juice, olive oil, red pepper flakes, garlic and salt pepper in a small bowl.
- Put chicken thighs in a large zip-top plastic bag and pour over marinade. Close the bag and mix thoroughly to make sure all the chicken is covered with the marinade. Set the bag aside, turning occasionally and marinade for an hour.
- On a baking sheet with a rim, drizzle olive oil and scatter onions and potatoes, sprinkling with salt and pepper before tossing to combine. Place the chicken thighs on top, sliding lemon slices in between them. Pour over remaining marinade.
- Cook the chicken for 35 to 45 minutes until the internal temperature is 74°C.
- If you prefer a crisper and darker skin, place the baking sheet under the broiler for a few minutes.
Serves 4
