Sheetpan Suppers: Greek style Garlic Lemon Chicken and Potatoes Traybake

This easy, one pan, Greek style lemon and garlic chicken and potatoes traybake will have you wondering where the heck this has been your whole life. I'd be lying if I hadn't applied this method in different variations of this dish (spanish style, Italian caprese style, curry style, the possibilities are endless). 

What I truly love about this dish is that it once it's in the oven you really don't have to do much other than give it a stir halfway through.

Serves 4

8 chicken thighs (bone in skin on!),

1kg peeled and wedged potatoes,

Zest and juice of 1 large lemon,

3 BIG grated garlic cloves,

2 TSP dry oregano,

2 Tbsp Olive oil,

300ml chicken stock,

Salt and pepper,

Salad or any other veggies you'd like to serve (green beans or tenderstem broccoli par boiled and stirred into the slightly jammy thickened sauce is delicious).

1. Preheat your oven to 180 degrees Celsius.

2. In a large roasting pan pour in your olive oil, lemon zest and juice, garlic, oregano, and a generous pinch of salt and pepper and mix well to disperse the herbs.

3. Add your potatoes and chicken and toss them in the 'marinade'.

4. Once coated, nestle the thighs so they are just on top of the potatoes skin side up.

5. Roast for 1 hour, stirring halfway through adding a splash of water if the pan dries up too much. 

6. Once cooked the chicken should be crisp, the potatoes tender and lightly browned but there should be some juice in the bottom which we want to pour over our chicken and potatoes when we serve.

It really is that simple. It is only 10 minutes hands on cooking time but truly is a treasure to behold in your repertoire.