Spanish lemon chicken thighs with crispy potato discs

Christopher: ‘Hate washing up? Want something you can just toss together and leave? This may be the dish for you.  All you’ll need is two roasting dishes, a chopping board and a knife. Spend ten minutes prepping and then go watch telly for an hour.’

This dinner dish takes: 1 hour and 20 minutes including prep 🙂

Get it:

Four skin on chicken thighs

One onion roughly chopped

Half a lemon sliced into wedges

Two teaspoons of paprika

One teaspoon of thyme

A mug of chicken stock (no not that giant hot-chocolate mug you have)

Large glass dry white wine ….and then a glass to sip on while you wait.

Olive oil

Four potatoes cut into thin slices

 Make it:

1. Pre-heat oven to 180 degrees; place in a roasting dish with a small amount of oil

2. Season the potatoes with salt and pepper and put in the warm roasting dish, cook for an hour until brown and crispy. Stir occasional to ensure they don’t stick.

3. In a separate roasting dish mix the remaining ingredients with a drizzle of olive oil, season and bake for 45 minutes until the chicken is golden brown

4. Remove all the food from the oven. Season a little to taste and then serve 🙂

This dish serves:

2 hungry and tired people after a long working day….

Did you find this dish easy to make? Leave your comments below.

#BandBRecipes

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2 thoughts on “Spanish lemon chicken thighs with crispy potato discs

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