Crispy lemon chicken with potatoes
Crispy lemon chicken with potatoes
Crispy Lemon Chicken with Potatoes

This hearty country meal is perfect when you need to put together something easy and delicious with minimal ingredients. The whole family will love the fresh, zesty flavours and delights of roast chicken and baked potatoes.
  • Serves 4
  • Prep time: 10 minutes
  • Cooking time: 1 hr 5 minutes

  • 1Kg Chicken thigh fillets, skin on.
  • 60g Butter
  • ½ kg Baby potatoes.
  • 4 Lemons, halved.
  • ½ cup fresh oregano sprigs (plus a little extra to serve).
  • 4 x garlic cloves (unpeeled).
  • 1 cup chicken stock
  1. Preheat oven to 180C (160 for fan forced oven). Take a paper towel and pat the chicken dry, then season with salt and pepper.
  2. Melt the butter in an ovenproof frypan on medium to high heat.
  3. Add chicken, skin side down, to the frypan and cook for about 5 minutes or until golden.
  4. Turn over and cook for a further 2 minutes, then transfer to a plate.
  5. Add potatoes to the frypan and cook for 5 minutes, turning regularly. When they look golden transfer to a plate.
  6. Add 4 of the lemon halves, cut side down and fry for 2 minutes or until caramelised, then transfer to a bowl and set aside.
  7. Reduce the heat on the frying pan, take the remaining lemon halves and squeeze the juice into the pan. Stir to deglaze. 
07 / 03 / 2017