Crispy Lemon Chicken with Feta and Roast Potatoes

• 8large skin-on, bone-in chicken thighs, about 1.8kg total
• 800gMaris Piper potatoes, cut into wedges
• 3 tbspolive oil
• fine salt
• black pepper
• 2lemons, 1 zested and juiced and 1 cut into wedges
• 3garlic cloves, crushed
• 1 tspdried oregano
• 400gbaby spinach
• 150gfeta, broken into uneven crumbles
• 100gGreek yoghurt, to serve alongside (optional)
• 15gflat-leaf parsley, roughly chopped (optional)

Method

1. 1Heat the oven to 220°C/200°C fan. Tip the potato wedges into a large roasting tray, add 1 tbsp of the olive oil, season with salt and pepper, and toss until glossy.
2. 2Roast for 20 minutes until the potato edges are turning golden, turning the wedges after 10 minutes so they colour evenly.
3. 3While the potatoes roast, mix the remaining 2 tbsp olive oil with the zest and juice of 1 lemon, the garlic and oregano. Season the chicken with salt and pepper, then rub the lemon mixture all over it, including the skin.
4. 4Push the potatoes to the sides of the tray. Set the chicken thighs skin-side up in the centre and tuck the lemon wedges around them.
5. 5Roast for 30 minutes until the chicken skin is deeply golden and crisp, the lemon wedges are browned at the edges, and the thickest part of the chicken reaches 75°C for 30 seconds. The potatoes should be golden underneath and tender through.
6. 6Lift the chicken, potatoes and browned lemon wedges onto a warm serving platter, leaving the hot tray juices behind. Add the spinach to the tray and turn it through the juices until visibly wilted.
7. 7Arrange the chicken so it overlaps a few potatoes, then spoon the wilted spinach and juices around it with the browned lemon wedges. Scatter over the feta in uneven crumbles, keeping the chicken skin uncovered; add the yoghurt alongside and parsley, if using.

Per serving

kcal

467

protein

50.7g

fibre

4.2g

carbs

23.3g

fat

18.7g