Chicken dinners are such an easy go-to meal for many of us, but there’s no denying they can get a little repetitive sometimes. That’s where this amazing dish comes in.

The chicken is baked to tender perfection, while the skin turns into an amazing crispy lemony treat. The potatoes baked underneath the chicken are full of delicious flavour and are the perfect side. All that’s left to do is steam some greens and dish up a nice big helping. Enjoy!

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 chicken stock

Method

1. Preheat oven to 180C/160C fan forced. 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 10-15 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.