Copper Quay · Main dishes

Chilli-Lemon Chicken with Roast Potatoes

Name: Chilli-Lemon Chicken with Roast Potatoes
Total time: 60 min
Yield: 4 servings
Ingredients: 800 g Boneless skinless chicken thighs; 900 g Potatoes; 4 cloves Garlic; 1 whole Lemon; 3 tbsp Olive oil; 2 tsp Paprika; 0.5 tsp Red chili flakes; 1 tsp Dried oregano; 1 tbsp Red wine vinegar; 1 tsp Salt; 0.5 tsp Black pepper; 15 g Parsley

Garlicky chicken thighs roast beside golden potato wedges, with lemon and a gently fiery paprika coating.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs800 g
Potatoes900 g
Garlic4 cloves
Lemon1 whole
Olive oil3 tbsp
Paprika2 tsp
Red chili flakes0.5 tsp
Dried oregano1 tsp
Red wine vinegar1 tbsp
Salt1 tsp
Black pepper0.5 tsp
Parsley15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

No common priority allergens in the listed ingredients; check spice and vinegar labels.

Method

Heat the oven

Heat the oven to 220°C (425°F). Scrub the potatoes and cut into 2 cm wedges. Toss on a large rimmed tray with 1 tbsp oil, 0.5 tsp salt and half the pepper. Spread in one layer and roast for 20 minutes.

Make the coating

Mince the garlic. Wash the lemon, grate its zest and squeeze the juice from half the lemon into a bowl. Stir in the remaining oil, paprika, chilli flakes, oregano, vinegar, remaining salt and pepper. Coat the chicken in a separate bowl with this mixture. Keep raw poultry and its utensils separate; wash hands and surfaces after handling.

Roast the chicken

Turn the potatoes. Place chicken flat on a second rimmed tray, leaving space between pieces; scrape its coating over it. Put both trays in the oven and roast for 20–25 minutes, swapping their shelf positions halfway through. Discard any uncooked coating remaining in the bowl.

Check both trays

Check every thigh in its thickest part with a clean thermometer: it must reach 74°C (165°F). Cook longer if needed. The potatoes should be crisp at the edges and tender throughout; give them additional time if necessary. Rest cooked chicken on a clean plate for 5 minutes.

Serve

Chop the parsley and scatter over the chicken and potatoes. Cut the remaining lemon half into wedges and serve alongside, dividing everything between four plates.

Two trays help the potatoes roast rather than steam in chicken juices.

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