Lemon Chicken & Potatoes

¼ cup olive oil

2 tbsp lemon zest

4 tbsp fresh lemon juice

4 cloves garlic, minced

1 tbsp dried oregano

1 tsp dried thyme

½ tsp paprika

¼ tsp crushed red pepper flakes

6 chicken thighs, bone in

700 grams small potatoes, halved

1 400g tin chickpeas in brine, drained & rinsed

1 large onion, peeled & quartered

1 lemon, thinly sliced

salt & pepper

fresh parsley for garnish

Preheat oven to 200°C fan bake. Line a baking pan with baking paper and set aside.

In a small bowl mix the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, and red pepper flakes together to make a marinade.

In a large bowl add the chicken thighs, potatoes, chickpeas and onions, pour over the marinade, and season to taste with salt and pepper. Toss the chicken & vegetables thoroughly to coat.

Arrange the chicken thighs flesh side up, with the potatoes, chickpeas, and onions in the prepared baking pan, and cover with the remaining marinade. Season with salt and pepper. Cover the baking dish with foil, and bake in the oven for 30 mins.

Remove the foil, toss the vegetables, and spoon some of the marinade over the chicken thighs. Top with lemon slices, and continue cooking uncovered, for additional 30 mins or until chicken and potatoes are cooked through.

Remove from the oven and let rest for 5 mins. Garnish with fresh parsley before serving.

Serves 6