Crispy Lemon Chicken with Feta & Roast Potatoes

Ingredients

• 8 chicken thighs, skin-on, bone-in
• 150 g feta, crumbled
• 800 g maris piper potatoes, cut into wedges
• 120 g baby spinach
• salt and black pepper to taste
• 3 garlic cloves, crushed
• 1 tsp dried oregano
• 100 g Greek yoghurt
• 3 tbsp olive oil
• 2 lemons, 1 zested and juiced, 1 cut into wedges
• 15 g flat-leaf parsley, roughly chopped
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Heat the oven to 220C/200C fan/gas 7. Tip the potato wedges onto a large roasting tray, drizzle with 1 tbsp olive oil, season well with salt and pepper and toss until every wedge is glossy.
2. Roast for 20 minutes, turning once halfway, until the edges are beginning to crisp and turn golden.
3. While the potatoes roast, mix the remaining 2 tbsp olive oil with the lemon zest, lemon juice, crushed garlic and oregano in a bowl. Rub the mixture all over the chicken thighs, getting under the skin where you can, and season generously.
4. Push the potatoes to the sides of the tray, lay the chicken thighs skin-side up in the centre and tuck the lemon wedges between them. Roast for 25 to 30 minutes, until the chicken skin is crisp and bronzed, the juices run clear when pierced at the thickest point, and the potatoes are fully golden underneath.
5. Scatter the baby spinach across the tray for the final 2 minutes so it just wilts into the lemony roasting juices.
6. Lift everything onto warm plates, spoon over the tray juices, then crumble the feta over the top and shower with the chopped parsley. Add a dollop of Greek yoghurt alongside for a cool, creamy contrast, and serve with the rocket and parmesan salad, ciabatta for mopping, and the roasted lemon wedges for squeezing.