Roast Chicken Thighs

A comforting, flavour-packed meal made with just five main ingredients. This dish keeps things simple while still delivering crispy skin, tender meat, and rich, savoury potatoes.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings People

Ingredients

8 large chicken thighs bone-in, skin-on
800 g potatoes cut into chunks
4 cloves garlic lightly crushed
1 medium lemon cut into wedges
3 sprigs fresh rosemary or thyme

Larder Staples not counted:

Instructions

Preheat your oven to 200°C (180°C fan).
Place the potato chunks into a large roasting tray. Drizzle with olive oil, then season with salt and pepper. Toss well to coat.
800 g potatoes, salt, Olive oil, black pepper
Heat a frying pan over medium-high heat with a small amount of oil. Place the chicken thighs skin side down in the pan.
8 large chicken thighs, Olive oil
Cook for 4–5 minutes until the skin turns golden and crisp. Turn briefly and cook the underside for 1–2 minutes.
Remove the thighs from the pan and place them on top of the potatoes, skin side up.
Scatter the crushed garlic and rosemary around the tray. Tuck the lemon wedges between the chicken and potatoes.
4 cloves garlic, 3 sprigs fresh rosemary, 1 medium lemon
Drizzle a little more oil over the chicken skin and season lightly.
Olive oil
Roast in the oven for 45–55 minutes. Turn the potatoes halfway through cooking to ensure even crisping.
Cook until the chicken skin turns golden and crisp and the juices run clear. The potatoes should be soft inside and crisp on the edges.
Remove from the oven and let it rest for a few minutes before serving.

Equipment

Notes

Tips:

Use bone-in, skin-on thighs for maximum flavour.

Do not overcrowd the tray. Space helps everything crisp up.

Turn the potatoes halfway through cooking for even texture.

Squeeze the roasted lemon over the dish just before serving for extra freshness.

Notes:

You can swap rosemary for thyme or oregano if preferred.

Sweet potatoes can be used instead of regular potatoes for a different twist.

Leftovers keep well and can be used in wraps, salads, or sandwiches the next day.

Nutrition