Crispy skin lemon chicken and potatoes

serves / 4 prep / 10 minutes cook / 1 hour 5 minutes

Ingredients

1kg chicken thigh cutlets, skin on

60g butter

500g baby potatoes

4 lemons, halved

1⁄2 cup fresh oregano sprigs, plus extra, to serve

4 garlic cloves, unpeeled

250ml (1 cup) chicken-style liquid stock

1. Preheat oven to 180C/160C fanforced. Pat the chicken skin dry with paper towel and season.

2. Melt half the butter in an ovenproof frying pan over medium-high heat. Add chicken, skin side down, and cook for 5 minutes or until golden. Turn and cook for a further 2 minutes. Transfer chicken to a plate. Add the potatoes to the pan. Cook, turning regularly, for 4-5 minutes or until golden. Transfer to a plate. Add 4 lemon halves, cut side down, to pan. Cook for 2-3 minutes, until caramelised. Transfer to a plate and reserve.

3. Reduce heat to low. Squeeze juice from remaining lemon halves into pan and stir to deglaze. Add squeezed lemon halves, potatoes, oregano and garlic to the pan. Cook for 2 minutes. Remove pan from heat and add stock. Arrange chicken, skin side up, on top of potatoes, keeping the skin exposed. Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender. Transfer chicken, potatoes and garlic to a plate. Cover to keep warm. 4. Strain the liquid from the pan into a small saucepan. Discard solids. Bring to the boil over high heat. Cook for 1015 minutes or until sauce reduces and thickens slightly. Stir in remaining butter until melted. Season. Drizzle sauce over the chicken and potatoes. Scatter with extra oregano and serve with reserved caramelised lemon.