What she’d tell you
One tin, one hour, and a great deal more lemon than feels sensible. The potatoes cook in the juices and come out somewhere between roasted and braised, which is exactly right.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 200°C. Cut the potatoes into thick wedges.
Whisk the oil, the juice of both lemons, the crushed garlic, oregano, salt and pepper together.
Toss the potatoes and chicken in it, in the tin, then pour the broth around the edges.
Roast 40 minutes, skin side up.
Turn the potatoes over in the juices and give it 20 minutes more, until the skin is deep gold and the potatoes have edges.
Spoon the pan juices over everything before it goes to the table.
If you haven’t got it
Chicken Thighs
a whole chicken cut into pieces, or drumsticks
Potato
sweet potato: take 10 minutes off the first roast
Keeping it
Three days in the fridge.
200°C for 15 minutes. Also very good cold, picked at, standing by the fridge.
