Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Crush the garlic and mix with the paprika, oregano, juice of one lemon, half the salt, all the pepper and olive oil. Coat the chicken thighs and marinate for 30 minutes in the refrigerator.
- Peel the 880 g of potatoes and cut into wedges about 3 cm thick. Season with the reserved salt and spread in a roasting tray in one 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.
- Turn on the grill for the final 5 minutes of the 45 minute roast to crisp the skin. Check for 74 °C in the centre of the thigh, away from the bone, and rest for 5 minutes before serving.
Shopping tip
Baste the thighs with the tray juices and check doneness in the centre, away from the bone.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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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.