Greek Lemon Chicken and Potatoes

The recipe

Instructions

1. 1
   Cut the potatoes into thick wedges and spread them with the chicken thighs in a large roasting tin.
2. 2
   Whisk the juice of the lemons with the olive oil, crushed garlic, oregano, thyme and the stock cube dissolved in 200ml hot water, then pour over.
3. 3
   Roast at 200C for 30 minutes, then turn the potatoes and baste the chicken.
4. 4
   Return to the oven for a further 20-25 minutes until the potatoes are golden and the chicken is cooked through with no pink meat and the juices run clear.
5. 5
   Rest for 5 minutes, spoon over the pan juices and serve.

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