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1. Zest one lemon, then juice it. Mince the garlic. In a large bowl, whisk the lemon zest, lemon juice, garlic, 2 tbsp of the olive oil, thyme, rosemary, Dijon mustard, smoked paprika, half the salt and half the black pepper. Add the chicken thighs and turn to coat. Let sit 15 minutes while the oven heats.
8 pieces Bone-in, skin-on chicken thighs,
1 pieces Lemons,
5 clove Garlic,
2.0 tbsp Olive oil,
1 tbsp Fresh thyme leaves,
1 tbsp Fresh rosemary, chopped,
1 tbsp Dijon mustard,
1 tsp Smoked paprika,
1 tsp Kosher salt,
0.5 tsp Black pepper
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2. Preheat the oven to 220°C (425°F) and place a large rimmed baking sheet inside to heat.
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3. Toss the baby potatoes with the remaining olive oil, remaining salt and remaining black pepper. Carefully remove the hot baking sheet, spread the potatoes cut-side down on it, and roast 10 minutes.
900 g Baby potatoes, halved,
1.0 tbsp Olive oil,
1 tsp Kosher salt,
0.5 tsp Black pepper
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4. Push the potatoes to the sides, then place the chicken skin-side up in the center with any marinade. Slice the second lemon into rounds and tuck them among the potatoes. Roast 35 minutes, until the chicken skin is deep golden, the internal temperature reaches 75°C (165°F), and the potatoes are crisp.
8 pieces Bone-in, skin-on chicken thighs,
1 pieces Lemons
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5. Dot the hot potatoes with the butter and toss in the pan juices until glossy. Rest the chicken 5 minutes, then scatter with the parsley and serve with the roasted lemon slices, squeezing them over for a punchy finish.
2 tbsp Butter,
0.2 cup Fresh parsley, chopped (garnish)
