Lemon Chicken

Ingredients

• 1.5kg chicken pieces (thighs, drumsticks, or a mix), skin on
• 6 cloves garlic, minced
• Juice of 3 large lemons (about 150ml)
• Zest of 2 lemons
• 100ml extra virgin olive oil
• 2 tbsp dried oregano
• 300ml chicken stock
• 3 bay leaves
• 1kg potatoes, peeled and cut into wedges
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Method

1. Preheat your oven to 200°C (180°C fan). Pat the chicken pieces dry with kitchen paper and season generously with salt and pepper.

2. In a large bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, oregano, salt, and pepper to create a marinade.

3. Add the chicken pieces to the marinade and turn to coat well. Let it marinate for 15 minutes while you prepare the potatoes.

4. Arrange the potato wedges in a large roasting tin. Season with salt and pepper.

5. Place the marinated chicken pieces on top of the potatoes, skin-side up. Pour all the marinade over the chicken and potatoes.

6. Add the chicken stock and tuck the bay leaves among the chicken pieces.

7. Roast for 50-60 minutes, basting the chicken with the pan juices every 20 minutes. The chicken should be golden brown, cooked through (internal temperature 75°C), and the potatoes tender.

8. If the chicken is browning too quickly but the potatoes aren't done, cover loosely with foil and continue cooking.

9. Remove the bay leaves. The sauce should be lemony and slightly reduced. If it's too thin, transfer the chicken and potatoes to a serving platter and simmer the sauce on the stovetop for a few minutes to thicken.

10. Garnish with fresh parsley and serve hot. This dish is perfect with a simple Greek salad and crusty bread to mop up the delicious lemon sauce. A true family favourite that's both comforting and bright.