One-pan Portuguese Chicken and Potato Bake

Golden, garlicky chicken thighs roasted over lemony potatoes that soak up every drop of flavour—this is the kind of dish that feels like Sunday dinner but comes together on a Tuesday night.

Ingredients:

• 8 chicken thighs, skin-on and bone-in
• 1 kg potatoes, cut into wedges
• 6 cloves garlic, minced
• 2 lemons, zest and juice
• 1 large onion, sliced
• 100 ml olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped

Method:

1. Preheat your oven to 200°C.
2. Toss potatoes and onion with half the olive oil, garlic, lemon zest, paprika, salt, and pepper. Spread across a large baking pan.
3. Pat the chicken thighs dry, season well, and nestle them skin-side up over the potatoes.
4. Drizzle remaining oil over the chicken and pour lemon juice into the pan (not directly on the skin).
5. Roast for 40–45 minutes until the chicken skin is golden and potatoes are tender and caramelised.
6. Scatter with fresh parsley and serve straight from the pan.

Full recipe at RecipeTin Eats →

Chef's tip: Don't move the potatoes around while they roast—let them get properly golden and crispy on the bottom. That's where all the magic happens.