Lemon chicken with crispy potatoes

Heat the oven to 220°C conventional (200°C fan). Toss the potatoes with 1½ tbsp oil, ½ tsp salt, ¼ tsp pepper and the leaves from 1 rosemary sprig on a metal roasting tray. Spread out in one layer. Roast for 40–45 minutes in total, turning after 20 minutes. Start the chicken after the potatoes have had 10 minutes.

Mix 1½ tbsp olive oil, lemon juice, garlic, the chopped leaves from 1 rosemary sprig, ½ tsp salt and ¼ tsp pepper in a small bowl.

Coat the chicken thighs in the lemon marinade, then arrange on a separate small roasting tray. Wash hands and utensils after handling raw chicken.

Uses: Mix the lemon marinade

Once the potatoes have roasted for 10 minutes, put the chicken tray in the same oven. Roast for about 25–30 minutes, until the thickest part reaches 75°C for 30 seconds. Check each thigh; continue cooking if needed. Turn the potatoes after their first 20 minutes. Set the cooked chicken aside to rest for 5 minutes; keep its juices.

Uses: Coat the chicken

While the chicken rests, leave the potatoes in the oven for another 5 minutes if needed. They should be tender inside with crisp golden edges, having roasted for about 40–45 minutes in total. Remove when ready.

Uses: Start the potatoes, Roast the chicken

Divide the rested chicken and crispy potatoes between two plates. Spoon over the cooked chicken roasting juices and serve with the lemon wedges.

Uses: Roast the chicken, Finish the potatoes