One-pan lemon and chicken potato bake

One-pan lemon and chicken potato bake

Serves 4

2 garlic cloves, crushed
1 x 2cm piece of fresh ginger, grated

½ tsp chilli powder
2 tsp fresh thyme
1 tbsp oregano
75ml chicken stock
Juice of 1 lemon
Juice of 1 orange
1 onion, thinly sliced
8 chicken thighs
500g baby potatoes, halved
1 tsp paprika

Black pepper
1 small orange, sliced
1 lemon, sliced
1 tbsp extra virgin olive oil

100g frozen peas

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. In a jug, combine the garlic, ginger, chilli, thyme, oregano, stock, lemon juice and orange juice. Set aside.
  3. Scatter the sliced onion into a roasting tin and arrange the chicken thighs on top. Place the potatoes in amongst the chicken thighs.
  4. Pour the stock mixture over the chicken and potatoes, then sprinkle over the paprika and some cracked black pepper. Top with the sliced orange and lemon. Drizzle with oil and season with black pepper.
  5. Bake for 40 minutes, basting the meat occasionally. Add the peas to the tin and cook for a further five minutes or until the potatoes are golden and the chicken is completely cooked throughout.

Per serving

548kcals, 19.3g fat (4.8g saturated), 28.7g carbs (3.7g sugars), 63.7g protein, 6.9g fibre, 0.268g sodium