Greek Lemon and Oregano Roasted Chicken

Method

1. 1Preheat the oven to 200°C (180°C fan). Wash and cut the potatoes into wedges, and cut the red onion into thick wedges.
2. 2Place the potato wedges and onion in a large roasting pan. Mince the garlic cloves and scatter over the vegetables.
3. 3Add the chicken thighs to the pan. Drizzle olive oil and squeeze the juice of the whole lemon evenly across the meat and vegetables.
4. 4Season everything thoroughly with dried oregano, salt, and freshly ground black pepper. Toss gently to coat, arranging the chicken thighs skin-side up.
5. 5Roast in the center of the oven for 40-45 minutes until the potatoes are fork-tender and golden, and the chicken skin is crispy with an internal temperature reaching at least 74°C.
6. 6Let rest for 5 minutes before serving directly from the roasting pan.