Paprika Courtyard · Main dishes

Lemon Olive Chicken & Potato Tray

Name: Lemon Olive Chicken & Potato Tray
Total time: 65 min
Yield: 4 servings
Ingredients: 800 g Boneless skinless chicken thighs; 800 g Potatoes; 2 whole Red bell peppers; 80 g Pitted green olives; 1 whole Lemon; 4 cloves Garlic; 3 tbsp Olive oil; 1 tsp Dried oregano; 1 tsp Paprika; 0.75 tsp Salt; 0.5 tsp Black pepper

Lemon-garlic chicken thighs, roast potatoes and peppers with green olives tucked in near the end. A bright, generous tray supper.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs800 g
Potatoes800 g
Red bell peppers2 whole
Pitted green olives80 g
Lemon1 whole
Garlic4 cloves
Olive oil3 tbsp
Dried oregano1 tsp
Paprika1 tsp
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check olive labels for sulphites and other allergens.

Method

Give potatoes a head start

Heat the oven to 220°C (425°F). Scrub the potatoes and cut into wedges about 2 cm thick at their widest point. Toss with 2 tbsp oil, 0.25 tsp salt and half the pepper in a large shallow metal roasting tray. Spread in one layer and roast for 20 minutes, turning once.

Season the chicken

Wash the lemon, finely zest it and juice one half; keep the other half for serving. Mince the garlic. Mix the zest, juice, garlic, remaining 1 tbsp oil, oregano, paprika, remaining 0.5 tsp salt and remaining pepper in a bowl. Add the chicken thighs, coating every surface. Refrigerate until the potatoes finish their head start. Wash hands and raw-chicken utensils.

Add chicken and peppers

Seed the peppers and cut into broad strips. Turn the potatoes, add the peppers and nestle the chicken among them, leaving each thigh unfolded. Scrape the seasoning from the bowl onto the chicken. If the tray is crowded, divide between two trays. Roast for 20 minutes.

Add olives and check doneness

Drain the olives, weigh out 80 g and scatter around the tray. Roast for another 5–10 minutes. Check the thickest part of each chicken thigh with a clean thermometer: all must reach 74°C (165°F). The potatoes must also be tender. Remove safely cooked chicken to a clean plate if the potatoes need longer, and continue roasting the potatoes.

Rest and serve

Rest the cooked chicken for 5 minutes. Divide chicken, potatoes, peppers, olives and tray juices among four plates. Cut the reserved lemon half into wedges to serve alongside.

The potato head start prevents undercooked wedges beside finished chicken. Use two trays when doubling the recipe.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.