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Roasted chicken thighs with potatoes and lemon on a baking tray
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One-Tray Lemon Chicken & Potatoes

Everything on one tray, 10 minutes of actual work, and the potatoes cook in chicken fat.

55 min totalVery easyServes 2Chicken · One pan · Weeknight

Ingredients

Scaled for 2 people

  • Chicken thighs, bone-in skin-on4 thighs
  • Baby potatoes500 g
  • Lemon×1
  • Red onion×1
  • Garlic cloves4 cloves
  • Olive oil3 tbsp
  • Dried oregano2 tsp
  • Smoked paprika1 tsp
  • Green beans200 g

Method

  1. Heat the oven to 200°C / 400°F fan.
  2. Halve the potatoes, cut the onion into thick wedges. Toss on a large tray with the oil, oregano, paprika, smashed garlic, salt and pepper.
  3. Nestle the chicken thighs on top, skin up. Pat the skin dry and salt it — dry skin is crisp skin. Squeeze over half the lemon and tuck the squeezed halves in.
  4. Roast 40 minutes. Give the potatoes a shove around at the halfway mark, but leave the chicken alone.
  5. Add the green beans to the tray and roast 8 more minutes, until the chicken hits 75°C / 165°F at the thickest part.
  6. Squeeze over the remaining lemon and serve straight from the tray.
Chef’s note

Crowding is the enemy. If the tray looks full, use two trays — steamed potatoes are sad potatoes.