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Greatest plates · Main
Lemon-garlic chicken with herby roast potatoes
Juicy oregano-and-lemon chicken thighs roasted alongside golden crispy potatoes, with a big pile of green beans on the side.
Serves 4Prep 20 minCook 45 minChicken
Containsno known allergens identified
Protein 25%Carbs 31%Fat 44%
About 437 kcal a serve — 28 g protein, 35 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
200°CHeat the oven to 200°C and line a large roasting tray. Bring a kettle of water to the boil for parboiling the potatoes.
Parboil the potatoes
Boil the halved baby potatoes for 8 minutes until just softening at the edges, then drain well and let them steam-dry for a couple of minutes so they crisp up.
In the potParboil →
8 min
Marinate the chicken
Mix allIn a bowl, toss the chicken thighs with the minced garlic, lemon juice, oregano, half the olive oil, salt and pepper until well coated.
In the bowlMarinate →
Load the tray
On the traySpread the potatoes over the tray, drizzle with the remaining olive oil and season, then nestle the chicken thighs among them.
Roast
Roast for 35–40 minutes until the chicken reaches 75°C and the potatoes are golden and crisp, turning the potatoes once halfway.
Steam the beans
In the last 6 minutes, steam or boil the green beans until bright and just tender, then drain.
In the potSteam →
6 min
Finish and serve
On topScatter chopped parsley over the potatoes and serve with lemon wedges and the green beans alongside.
On the trayGarnish →
Cook's noteDon't skip parboiling the potatoes — it's what makes them crisp. Green beans alongside round it out.
Estimated per serve
437 kcal · 28 g protein · 35 g carbs · 22 g fatestimates, within ~10%
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