Lemon-garlic oregano chicken and potatoes

Bright, garlicky and herby, with crispy edges and plenty of lemon. It's flavourful without being hot. Make it more flavourful: add lemon zest to the seasoning, and finish with another squeeze of lemon before serving. Storage: refrigerate promptly and use within 2–3 days, or freeze portions. The potatoes may soften when reheated, but a hot oven or air fryer helps crisp them up again.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C conventional or 200°C fan bake.

Step 2

Mix olive oil, lemon juice, garlic, oregano, paprika, garlic powder, onion powder, salt and pepper.

Step 3

Toss the chicken in about half the mixture.

Step 4

Put the potatoes, onion and capsicum in a large roasting tray. Toss with the remaining mixture.

Step 5

Nestle the chicken among the vegetables and pour the stock into the bottom of the tray.

Step 6

Roast for 35–45 minutes, turning the potatoes once, until the potatoes are golden and the chicken reaches 75°C internally.

Step 7

If you want extra colour, grill for the final 2–3 minutes, keeping a close eye on it.

Step 8

Mix the optional yoghurt sauce ingredients and serve alongside the chicken and vegetables.