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Ingredients
- 6-8 chicken oyster thighs
- 1kg potatoes, scrubbed and quartered
- Juice of 2 lemons
- 80ml olive oil
- 4 cloves garlic, unpeeled and bruised
- 2 tbsp oregano, finely chopped and extra to serve
- 1 tbsp rosemary, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 150ml chicken stock or water
- 1 lemon sliced
- Handful of black olives
- Place the chicken and potato wedges in a large bowl. Add the lemon juice, olive oil, garlic, oregano, rosemary, salt and black pepper. Mix well to ensure everything is evenly coated.
- Place the chicken on to a large, deep baking tray, skin side up. Arrange the potatoes around the chicken along with all the lemony oil that was in the bowl. Pour 100ml of the chicken stock over the chicken and potatoes.
- Bake for 20 minutes, then turn everything in the tin. Bake for another 20-25 minutes, adding the lemon slices for the final 10, until the chicken is cooked through.
- Remove the chicken and lemon slices from the pan, cover and keep warm. Stir the potatoes in the pan juices, add the olives and return to the oven to crisp for five minutes.
- Meanwhile, arrange the chicken on a platter with the lemon slices on top, surround the chicken with the potatoes and olives.
- Place the roasting tray on the hob over a medium heat. Add the remaining 50ml chicken stock and use it to deglaze the pan. Pour the pan juices through a sieve over the chicken. Sprinkle everything with the oregano and serve right away.
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