Herb-Roasted Chicken and Potatoes

Ingredients

• Chicken Thighs (Bone-in)

  800 g (4-6 pieces)

  $3.36

• Potatoes

  600 g

  $0.78

• Leek

  200 g

  $0.56

• Garlic

  4 cloves (20 g)

  $0.16

• Olive oil

  3 tbsp (45 ml)

  $0.29

• Fresh Rosemary

  1 tbsp (5 g)

  $0.30

• Thyme

  1 tbsp (5 g)

  $0.23

• Lemon

  1 medium

  $0.50

• Salted Butter

  30 g

  $0.26

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat oven to 200°C (400°F). Cut potatoes into bite-sized wedges and slice the washed leek into thick rounds.

2. 2

   Toss potatoes and leeks in a large roasting pan with 2 tablespoons of olive oil, smashed garlic cloves, salt, and pepper.

3. 3

   Pat chicken thighs dry with paper towels, rub with remaining olive oil, chopped fresh rosemary, and thyme.

4. 4

   Nestle the chicken thighs skin-side up among the potatoes and leeks on the baking tray.

5. 5

   Dot pieces of salted butter across the tray and squeeze over half of the lemon juice.

6. 6

   Roast for 40 to 45 minutes until chicken skin is crisp, internal temperature reaches 75°C, and potatoes are tender and golden.

7. 7

   Garnish with fresh lemon slices and pan juices before serving hot to the family.