Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Crush the garlic cloves and mix them with the paprika, the oregano, the juice of 1 lemon, the salt, the pepper and the olive oil; coat the chicken thighs well with this marinade and let them rest for 30 minutes in the fridge.
- Peel 880 g of potatoes and cut them into wedges of about 3 cm; season with salt and spread them over a roasting tray in a single layer.
- Sit the thighs on top of the potatoes, skin side up, scatter the remaining lemon in rounds and spoon over all the marinade left in the bowl.
- Roast at 190 °C for 45 minutes, turning the potatoes halfway and basting the thighs with the tray juices.
- For the last 5 minutes turn on the grill so the skin crisps, then serve with the tray juices.
Shopping tip
Thighs are economical and don't dry out in the oven. The lemon adds freshness to the roast.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
Put this recipe into a whole week
PlanMyMeals builds the week around your household's portions and turns it into a shopping list.
No card needed to try it.
Similar recipes
About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.