Garlic Lemon Chicken

Pan-roasted garlic lemon chicken with oregano, tender potatoes and a bright pan sauce.

Jump to ingredients | Jump to method

This recipe builds flavour in one pan: chicken browns first, potatoes absorb the seasoned juices, and lemon is added in stages so it stays fresh.

Ingredients

• 800 g boneless chicken thighs
• 600 g baby potatoes (halved)
• 2.5 tbsp olive oil
• 5 garlic cloves (sliced)
• 2 lemons (zest and juice)
• 1.5 tsp dried oregano
• 180 ml chicken stock
• 3 tbsp fresh parsley (chopped)
• 1 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Season the chicken with salt, pepper, oregano and half the lemon zest. Heat 1½ tablespoons olive oil in a large oven-safe pan over medium-high heat.
2. Brown the chicken for 4 minutes per side, then transfer to a plate. Add the potatoes to the same pan, cut-side down, and cook for 5 minutes until lightly golden.
3. Add the garlic and stir for 30 seconds. Pour in the stock and half the lemon juice, scraping up the browned bits from the bottom.
4. Return the chicken to the pan, nestling it among the potatoes. Cover and simmer over medium-low heat for 20–25 minutes until the potatoes are tender and the chicken reaches at least 74°C.
5. Remove the lid and simmer for 5 minutes to reduce the pan juices slightly. If the sauce gets too thick, add a splash of water.
6. Stir in the remaining lemon juice and zest. Taste before adding more salt because the sauce will have concentrated.
7. Rest for 5 minutes, scatter with parsley and spoon the lemony pan sauce over the chicken and potatoes before serving.