Oregano Chicken Thighs With Lemon Potatoes

Ingredients

• 800 gram chicken thigh fillets
• 800 gram desiree potatoes
• 1 piece red onion
• 1 piece lemon
• 4 clove garlic
• 2 teaspoon dried oregano
• 3 tablespoon olive oil
• 1 teaspoon salt
• 250 gram green beans

Instructions

1. 1Heat the oven to 200°C and cut the potatoes into 3cm chunks, skin on.
2. 2Tip the potatoes and sliced red onion onto a large oven tray with 2 tablespoons of oil, the crushed garlic, 1 teaspoon oregano and the salt, then toss with your hands.
3. 3Roast the potatoes alone for 20 minutes, until the edges look dry and pale gold.
4. 4Rub the chicken thighs with the remaining oil and oregano and squeeze over half the lemon.
5. 5Push the potatoes aside, lay the chicken on the tray and scatter the beans and lemon wedges around.
6. 6Roast for another 25 minutes, until the chicken is deep golden and the juices run clear when pierced.
7. 7Rest for 5 minutes, then spoon the tray juices over everything before serving.