Weeknights call for something easy, nourishing, and genuinely delicious. This one-pan lemon herb chicken delivers all three — and the washing up is minimal, which is always a win.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 3 lemons (2 sliced, 1 juiced)
- 4 cloves garlic, crushed
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Fresh rosemary sprigs
- Salt and cracked black pepper
- 500g baby potatoes, halved
Method
- Preheat oven to 200°C (fan 180°C).
- In a large oven-proof pan, heat olive oil over medium-high heat. Season chicken and sear skin-side down for 4–5 minutes until golden.
- Flip chicken, then add potatoes, lemon slices, garlic, herbs, and lemon juice around the pan.
- Roast in the oven for 35–40 minutes until the chicken is cooked through and the potatoes are golden.
- Rest for 5 minutes before serving with a simple green salad.
Feeds: 4 people | Prep: 10 mins | Cook: 45 mins
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