Lemon chicken and potato traybake

Ingredients

• 4 large bone-in, skin-on chicken thighs, about 1–1.2 kg in total;
• 800 g potatoes;
• 1 lemon;
• 4 garlic cloves;
• 2 tablespoons olive oil;
• 2 small rosemary sprigs;
• 80 ml water;
• about 1 teaspoon salt, adjusted to taste;
• freshly ground black pepper.

Method

1. Heat a conventional oven to 200°C. Wash or peel the potatoes and cut them into pieces roughly 2–3 cm across. Choose a tray large enough to avoid a deep, crowded layer.
2. Toss the potatoes with one tablespoon of oil, some of the salt and pepper. Spread them in the tray, add the crushed garlic cloves and rosemary, then pour the water around the edge.
3. Pat the chicken dry with kitchen paper; do not wash raw chicken. Rub with the remaining oil and seasoning. Place skin-side up between the potatoes.
4. Slice half the lemon and tuck the slices around the meat. Keep the other half for serving so you can control the final acidity.
5. Roast for approximately 40–50 minutes. After about half an hour, turn the potatoes without turning the chicken skin-side down. Add a little water at the edge if the tray becomes dry.
6. Check the thickest part of the chicken with a thermometer, away from the bone: it should reach at least 74°C. Check that the potatoes are tender too. If one component is ready first, remove it with clean utensils and continue cooking the other.

To serve

Add a little lemon juice at the table if you like. A green salad or fresh tomatoes are enough alongside. If rosemary is not your favourite, use a little thyme instead.

For a larger group, use two trays rather than stacking everything. Cooking time may change, so the thermometer matters more than the clock.