Ingredients
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- Juice of 1 lemon, divided
- 800 g waxy potatoes, peeled and cut into wedges
- 2½ teaspoons dried oregano, divided
- 1¼ teaspoons sea salt, divided (plus more to taste)
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 4 boneless skinless chicken breasts (about 800 g, preferably organic)
- 3 garlic cloves, finely minced
- Pinch of red chilli flakes
- 1½ teaspoons capers, drained
- lemon slices, to garnish
Instructions
- Prepare the oven: Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a large rimmed baking tray with parchment paper.
- Roast the potatoes: Add the potatoes to the tray and toss with 1 tablespoon olive oil, ½ teaspoon oregano, ½ teaspoon salt, and black pepper. Drizzle over the juice from ½ the lemon and toss again. Spread out in a single layer and roast for 20 minutes.
- Season the chicken: Meanwhile, in a medium bowl, combine the lemon zest, remaining ¾ teaspoon salt, pepper, garlic, remaining 2 teaspoons oregano, chilli flakes, and 2 tablespoons olive oil. Add the chicken breasts and toss until well coated.
- Roast together: Remove the potatoes from the oven and give them a quick toss. Nestle the chicken breasts between the potatoes. Return to the oven and roast for 15–18 minutes, until the chicken is cooked through and the potatoes are golden and crisp.
- Finish and serve: Transfer the chicken and potatoes to a serving platter. Spoon over any pan juices, drizzle with the remaining lemon juice, and sprinkle with capers. Garnish with lemon slices, if desired.
- Serving suggestion: Delicious served with tzatziki for dipping the potatoes and a fresh green salad on the side. Enjoy!
Nutrition
Notes
- If you prefer something a little richer, boneless chicken thighs are a great alternative. They’re more forgiving, stay juicy, and roast beautifully in about 18–22 minutes, turning lightly golden and full of flavour—perfect for this lemon roasted chicken and potatoes recipe.
- If you’re using bone-in chicken pieces, such as thighs or drumsticks, add them to the tray at the same time as the potatoes so everything cooks evenly. Bone-in chicken typically needs 40–45 minutes in the oven, depending on size. You’ll know it’s ready when the juices run clear or the internal temperature reaches 75°C, leaving the meat juicy and perfectly cooked.