One-Pan Lemon Herb Chicken

• 8 bone-in, skin-on chicken thighs
• 700 g baby potatoes, halved
• 1 lemon, thinly sliced, plus juice of 1 lemon
• 6 cloves garlic, smashed
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 4 sprigs fresh thyme
• 1½ tsp salt
• ½ tsp black pepper

Method

1. 01Heat the oven to 220°C (425°F).
2. 02On a large sheet pan, toss the potatoes, lemon slices and garlic with 2 tablespoons of the oil and half the salt.
3. 03Pat the chicken dry. Rub with the remaining oil, the oregano, the rest of the salt and the pepper. Nestle skin-side up on the potatoes and tuck in the thyme.
4. 04Roast for 40 minutes, until the skin is deep golden and the potatoes are tender.
5. 05Squeeze over the lemon juice and rest for 5 minutes before serving, spooning the pan juices over everything.