Ingredients
Method
- Preheat oven to 200°C (180°C fan).
- In a large roasting tin, combine the olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt and pepper.
- Whisk together briefly — this is your marinade and cooking sauce in one.
- Add potatoes: Tumble the potato chunks into the roasting tin and toss well to coat in the lemon and oil mixture.
- Spread them out in a single layer as much as possible.
- Add chicken: Nestle the chicken thighs skin-side up on top of the potatoes, pressing them down slightly so the undersides sit in the sauce.
- Spoon any remaining marinade over the top.
- Pour the white wine and chicken stock into the tin around the chicken (not over the skin — you want that to crisp).
- Transfer to the oven
- After 20 minutes, remove the tin from the oven.
- Spoon the juices from the bottom of the tin generously over the chicken and potatoes.
- Return to the oven for a final 30–35 minutes until the chicken is deep golden and the potatoes are tender.
The chicken should be deep golden with sticky, caramelised edges and the potatoes tender and soaked through with lemon and oil.
- Rest for 5 minutes, then scatter over the chopped parsley and serve straight from the tin.
Nutrition
Notes
The potatoes are the star — use jersey royal potatoes in season or other waxy potato. Floury potatoes will fall apart; waxy ones soak up the sauce and hold their shape beautifully.
A basic dry white (whatever you'd drink) adds a depth that stock alone doesn't give. If you don't have wine, add an extra 100ml stock and a small splash of white wine vinegar.
Greek oregano — worth seeking out in a Greek deli or online. It's more intense and slightly floral compared to regular dried oregano. Not essential but noticeably better.
Make it ahead — this reheats brilliantly. Cool completely, refrigerate, and reheat covered at 170°C for 20 minutes. The flavours actually deepen overnight.
To serve — crusty bread to mop up the juices is non-negotiable. A simple green salad alongside is all it needs.