Roast Chicken and Potato Bake

  • DifficultyEasy
8 chicken thighs, skin on
1 bulb garlic
4 lemons quartered lengthways
100ml olive oil
Salt and pepper
4 baking potatoes

1. Smash a bulb of garlic so it falls into cloves with their skin on. Thinly slice the potatoes and place in the base of a roasting tray.

2. Place the chicken thighs on top and frame with the lemon wedges and scatter the garlic. Sprinkle over salt, pepper and oregano then drizzle with the olive oil.

3. Place in an oven at 180°C for about 45-50 minutes.

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