Some evenings leave no room for a complicated dinner, and that is exactly where this one-pan chicken earns its place in your rotation. Everything cooks together, the flavours build as it roasts, and cleanup takes less than two minutes.
What you need
- 6 bone-in, skin-on chicken thighs
- 500 g baby potatoes, halved
- 4 cloves garlic, smashed
- 1 lemon, juiced and zested
- Olive oil, paprika, dried oregano, salt and pepper
How to cook it
Heat the oven to 220 °C. Toss the potatoes and garlic with two tablespoons of olive oil, half the lemon juice and the paprika, then spread them across a large roasting pan. Season the chicken generously and nestle it skin-side up among the potatoes.
Roast for 25 to 30 minutes, until the skin is deeply golden and the potatoes are tender when pierced with a knife. The rendered chicken fat is the secret: it bastes the potatoes as they cook.
Finishing touches
Scatter fresh parsley over the pan, add the remaining lemon juice and a final drizzle of olive oil, then rest everything for five minutes before serving. The pan sauce that collects at the bottom is worth spooning over everything on the plate.