Lemon Herb Roast Chicken

Nutrition per serving

Estimated cost $4.20 per serving · $16.80 total

Ingredients

• 8 chicken thighs, bone in
• 800g baby potatoes
• 3 tbsp olive oil
• 2 lemons, halved
• 4 cloves garlic, crushed
• 2 sprigs rosemary
• 1 tbsp thyme leaves
• Sea salt and black pepper

Method

1. 1

   Heat the oven to 210°C. Boil the potatoes for 12 minutes, drain and let them steam dry.

2. 2

   Toss the chicken with 2 tbsp oil, garlic, thyme, salt and pepper.

3. 3

   Squash the potatoes lightly, toss with the rest of the oil and spread on a large tray.

4. 4

   Sit the chicken and lemon halves on top and roast for 35-40 minutes until crisp and cooked through.

5. 5

   Squeeze the roasted lemon over everything and scatter with rosemary before serving.