Smoky Lemon Chicken & Crispy Potatoes

55–65 minServes 4 generously

Bone-in chicken thighs roasted skin-side up over potatoes, finished with a smoky lemon-butter sauce.

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prepPreheat oven to 425°F / 220°C
900 g russet or Yukon Gold potatoes, cut into 1–2 inch pieces	Toss potatoes with oil, salt & pepper	Spread potatoes in roasting pan	Place chicken skin-side up on potatoes	Roast 30 min, then add garlic & herbs	Roast 10–20 min until chicken reaches 180–190°F / 82–88°C	Place lemon halves cut-side down in pan, roast 10–15 min	Squeeze charred lemon over pan, spoon smoky butter over all
15 ml olive oil (for potatoes)
Kosher salt
Freshly ground black pepper
6–8 bone-in, skin-on chicken thighs	Rub chicken with oil, lemon zest, paprika, salt, pepper & turmeric
15 ml olive oil (for chicken)
Zest of 1 lemon
1 tsp paprika
Dash of turmeric (optional)
4 cloves garlic, minced
Fresh thyme or rosemary (optional)
60 g butter	Melt butter until nutty, add smoked paprika & garlic	Stir in lemon zest, juice, salt, pepper & vinegar
1 tsp smoked paprika
1 small garlic clove, finely grated
Zest of ½ lemon
Juice of ½ lemon
Pinch of salt
Cracked black pepper
Small splash of vinegar (optional)
½ lemon, halved

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