One pan of lemony oregano chicken thighs and golden potatoes

$4.06/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• chicken thigh (bone-in, skin-on)550 g
• yellow potato3 ea
• lemon2 ea
• oregano2 tsp
• garlic4 cloves
• chicken stock3/4 cup
• olive oil2 tbsp
• feta cheese1/2 cup, crumbled

Method

1Season everything

• •Heat the oven to 425F.
• •Cut the potatoes into thick wedges and scatter them in a baking dish.
• •Pat the chicken thighs dry and nestle them skin side up among the potatoes.
• •Whisk the juice of one lemon, the olive oil, oregano, minced garlic, 1 tsp salt and a grind of pepper.
• •Pour it over everything, turning the potatoes to coat.

2Roast

• •Pour the chicken stock into the bottom of the dish.
• •Cut the remaining lemon into wedges and tuck them in.
• •Roast 45 to 50 minutes, basting once, until the chicken reads 175F at the bone and the potatoes are golden and sitting in lemony pan juices.

3Plate

• •Rest 5 minutes.
• •Plate the chicken and potatoes, spooning the pan juices over top.
• •Crumble the feta over everything and serve with the roasted lemon wedges.