Frango Assado com Batatas e Limao (Roast Lemon Chicken)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 800 g baby new potatoes, halved
- 4 garlic cloves
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 3 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 710 kcal
- Protein
- 46.6 g
- Carbohydrate
- 31.9 g
- of which sugars
- 2.2 g
- Fat
- 43.3 g
- of which saturates
- 10.7 g
- Fibre
- 3.2 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
Heat the oven to 200C (180C fan, gas 6). Toss the chicken thighs and baby new potatoes with the garlic, lemon juice, dried oregano and olive oil in a large roasting tin.
- 2
Season well and spread everything out in a single layer.
- 3
Roast for 45-50 minutes, turning once, until the chicken is cooked through with no pink remaining and the potatoes are tender and golden.
- 4
Scatter with the parsley and serve straight from the tin.
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