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 and charred lemon.

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prepPreheat oven to 425°F / 220°C
900 g russet or Yukon Gold potatoes	Toss potatoes with oil, salt & pepper	Spread potatoes in roasting pan	Place chicken skin-side up on potatoes	Add garlic & thyme to pan	Roast 40–50 min, 425°F / 220°C, until chicken reaches 180–190°F	Place lemon halves cut-side down in pan, roast 10–15 min	Squeeze charred lemon over pan, spoon sauce over all
1 tbsp 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
Zest of 1 lemon
1 tsp paprika
Dash of turmeric (optional)
4 cloves garlic
Fresh thyme or rosemary (optional)
60 g butter	Melt butter over medium heat until nutty	Add smoked paprika & grated garlic, bloom 20–30 sec	Stir in lemon juice, zest, salt, pepper & vinegar
1 tsp smoked paprika
1 small garlic clove, finely grated
Juice of ½ lemon
Pinch of salt
Plenty of cracked black pepper
Small splash of vinegar (optional)
½ lemon, halved

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