lemony chicken and root veggies

 ½ cup (125 ml) olive oil
1 tbsp dried oregano
1 tbsp freshly minced garlic
Zest of 1 lemon, plus the juice of 2 lemons
1 tbsp sweet paprika
1 tsp dijon mustard
1 tsp sugar
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
4 bone-in, skin-on chicken thighs
10 mini yellow potatoes
2 medium carrots
1 watermelon radish
½ cup chicken stock (or 1 tsp chicken bouillon and water)
1 lemon quartered
1 tbsp fresh oregano or parsley, to garnish  

Marinate the chicken –  in a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours or cook immediately.

Cut potatoes in half and chop carrots and radish into half inch pieces.

Preheat the oven to 400°F.

Arrange the chicken and potatoes in the pan – Add the potatoes to a large baking pan and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.

Arrange the potatoes and veggies in an even layer with the chicken sitting on top. Ensure the chicken does not overlap.

Add the chicken stock to the base of the pan. Scatter the lemon quarters around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning).

Bake for 55 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning. Remove the chicken from the oven, raise the temperature to 450 degrees and cooks the potatoes and veggies for another 15 minutes.

Adapted from the Simple Home Edit