Ingredients:

  • 2 lemons
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons dried oregano
  • 8 chicken thighs, about 1kg / 2.2lbs
  • 400g (14oz) new potatoes, halved
  • 250g (9oz) Chantenay carrots, whole
  • 2 red onions, peeled and cut into ⅛ths / wedges
  • 8 cloves garlic, skin on, lightly bashed

Instructions:

  1. Preheat the oven to 220°C (200°C fan) / Gas Mark 7 / 425°F.
  2. Juice one lemon into a large bowl. Add 1 tablespoon of olive oil, 1 teaspoon of oregano, salt, and pepper. Whisk to combine. Add the chicken thighs and toss to coat evenly.
  3. Place new potatoes, carrots, red onion wedges, and bashed garlic cloves in the roasting dish.
  4. Drizzle vegetables with the remaining 1 tablespoon of olive oil and 1 teaspoon of oregano. Season with salt and pepper. Cut the remaining lemon into quarters and squeeze over the vegetables, then add the squeezed lemon quarters to the tray. Toss to coat the vegetables evenly.
  5. Arrange the vegetables in a single layer in the roasting dish. Avoid overcrowding! Place the marinated chicken thighs on top of the vegetables.
  6. Roast in the preheated oven for 20 minutes.
  7. Remove the tray from the oven. Transfer the chicken thighs to a plate. Stir the vegetables. Rearrange vegetables into a single layer and nestle the chicken thighs back amongst the veggies. Drizzle any juices from the plate back into the tray, over the chicken. Return to the oven and roast for a further 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly golden. Internal temperature of chicken should be 165F
  8. Remove from the oven and serve directly from the roasting dish or plate individually.