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10 minutes
65 minutes
75 minutes
- 1kg chicken thigh cutlets, skin on
- 60g butter
- 500g baby potatoes
- 4 lemons, halved
- 1 ⁄250.00 ml fresh oregano sprigs, plus extra, to serve
- 4 garlic cloves, unpeeled
- 250ml (1 cup) chicken style liquid stock
- Preheat the oven to 180C/160C fan forced. Dry the chicken skin with paper towel and season generously.
- In an ovenproof frying pan over medium-high heat, melt half of the butter. Place chicken in the pan, skin side down, and cook until golden, about 5 minutes. Flip and cook for another 2 minutes. Transfer chicken to a plate. Add potatoes to the pan and cook until golden, about 4-5 minutes. Transfer to a plate. Place lemon halves, cut side down, in the pan and cook until caramelized, about 2-3 minutes. Transfer to a plate and set aside.
- Lower heat to a gentle simmer. Squeeze juice from the remaining lemon halves into the pan and stir to release flavorful bits. Add the lemon halves, potatoes, oregano, and garlic to the pan. Cook for 2 minutes. Remove the pan from the heat and pour in the stock. Place the chicken on top of the potatoes, skin side up. Bake for 25-30 minutes until the chicken is fully cooked and the potatoes are tender. Plate the chicken, potatoes, and garlic, and cover to retain warmth.
- Pour the liquid from the pan into a small saucepan, leaving behind the solids. Bring to a boil over high heat and simmer for 10-15 minutes until the sauce slightly thickens. Stir in the remaining butter until melted, season to taste. Drizzle the sauce over the chicken and potatoes, garnish with extra oregano, and serve with reserved caramelized lemon.
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