Ingredients
Units
Scale
- 1 kg bone-in chicken thigh cutlets, skin on (approximately 5-6 chicken thighs)
- 2 tsp paprika
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic, freshly minced
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2–3 tbsp lemon juice, freshly squeezed
- 1/4 cup olive oil (plus extra for drizzling)
- 4–6 potatoes, cut into wedges
- 1 large red onion, cut into wedges
- 250 g cherry tomatoes
- 1/2 cup chicken stock
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Arrange the chicken on a baking tray and sprinkle with the paprika, oregano, salt, pepper and garlic.
- In a small jug, combine the honey, Dijon mustard, lemon juice and olive oil.
- Pour the marinade all over the chicken and rub with your hands to ensure the pieces are evenly coated.
- Scatter the potatoes, red onion and cherry tomatoes around the chicken. Drizzle the vegetables with extra olive oil and sprinkle with extra salt and pepper. Ensure the chicken is facing skin-side up.
- Pour the chicken stock into the base of the baking dish.
- Bake for 50 minutes to 1 hour until the chicken is golden and cooked through.
- Stand for 10 minutes before serving.
Notes
MAKE AHEAD
The chicken can be marinated up to 48 hours prior to cooking.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave or in the oven (to retain the crispy chicken skin). Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: chicken
- Method: bake
- Cuisine: Mediterranean