Lemon Herb Chicken with Roasted Potatoes and Green Beans

Ingredients

• 8 bone-in, skin-on chicken thighs
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 lemons, 1 zested and juiced, 1 cut into wedges
• 2 tbsp olive oil
• 700g new potatoes, halved
• 1 tbsp olive oil
• 300g fine green beans, trimmed
• 20g unsalted butter
• 1 tbsp garlic-infused olive oil
• 150g Greek yoghurt, to serve
• 1 small bunch fresh flat-leaf parsley, roughly chopped, to serve
• extra virgin olive oil, to drizzle, to serve
• flaky sea salt, to serve

Method

1. Preheat the oven to 220°C/200°C fan/gas 7. Toss the halved new potatoes on a large roasting tray with 1 tbsp olive oil and a good pinch of salt. Spread cut-side down in a single layer and roast for 15 minutes until starting to colour at the edges.
2. Meanwhile, pat the chicken thighs dry with kitchen paper and season well all over. Rub with 2 tbsp garlic-infused olive oil, the lemon zest, lemon juice, thyme sprigs and rosemary sprigs.
3. After the potatoes have had their 15 minutes, push them to the edges of the tray and nestle the chicken thighs skin-side up in the centre with the herbs tucked around them.
4. Roast for a further 30–35 minutes until the chicken skin is deep golden and crisp and the juices run clear when the thickest part is pierced — the potatoes should be tender and caramelised underneath.
5. About 5 minutes before the chicken is ready, melt the butter in a frying pan over a medium heat. Add the garlic-infused oil and let it warm through for 30 seconds.
6. Add the green beans to the pan with a splash of water, cover with a lid and cook for 3–4 minutes until bright green and just tender with a little bite. Season well.
7. Spoon the Greek yoghurt into a small bowl, season lightly and drizzle with extra virgin olive oil. Set on the table alongside the lemon wedges.
8. Scatter the torn flat-leaf parsley over the chicken and potatoes, press a pinch of flaky sea salt onto the chicken skin and squeeze a lemon wedge over everything just before serving.