Lemon Chicken with Garlic & Rosemary

Lemon Chicken with Garlic & Rosemary


  • 8 chicken thighs (with skin)
  • 2 tbsp olive oil
  • shallots x 3, peeled and cut into thin wedges
  • garlic cloves x 3, peeled
  • 3 sprigs rosemary
  • 3 potatoes, peeled and cut into wedges
  • 2 unwaxed lemons, sliced
  • 250ml chicken stock


  1. Heat the oven to 200°C
  2. Dry the chicken thighs with kitchen roll and season with salt and pepper.
  3. Heat the oil in a frying pan and fry the chicken, skin-side down, until golden.
  4. Scatter the shallots, lemon, whole garlic cloves, rosemary and potatoes over the base of a roasting tin.
  5. Place the chicken, skin-side up, in the tin and pour over the stock.
  6. Roast for about 30-35 minutes, turning occasionally, until well cooked.
  7. Serve the chicken, onions and potatoes with any remaining liquid, accompanied by a green salad.

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