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Main course · Greek

Cypriot Lemon and Oregano Chicken with Potatoes

65 min Serves 4 ~724 kcal/serving ~£7.60 (£1.90/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 8 chicken thighs, bone-in
  • 600 g potatoes
  • 2 lemon
  • 3 garlic cloves
  • 2 tsp dried oregano
  • 4 tbsp olive oil

Nutrition (per serving)

Calories
724 kcal
Protein
46.6 g
Carbohydrate
25.6 g
of which sugars
2.5 g
Fat
46.3 g
of which saturates
11 g
Fibre
5.8 g
Salt
0.55 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Peel the potatoes and cut into large chunks. Crush the garlic.

  2. 2

    Toss the chicken thighs and potatoes together in a large roasting dish with the olive oil, garlic, dried oregano and the juice of the lemons. Season well.

  3. 3

    Spread out in a single layer and roast for 50 minutes, turning everything halfway through, until the chicken is cooked through with no pink remaining and the potatoes are tender and golden.

  4. 4

    Rest for 5 minutes before serving.

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