Savor the zesty and juicy Lemon Chicken Thighs made with Sadia Chicken Thighs and roasted baby potatoes. A perfect blend of citrus and herbs, this dish is a wholesome and flavorful lunch option.
Cooking Time
90 Mins
Baking
| Sadia Chicken Thighs | 6 pieces |
| Baby potatoes, halved | 500g |
| Olive oil | ½ cup |
| Lemon juice | ⅓ cup |
| Lemon zest | 1 tsp |
| Salt | 2 tsp |
| Pepper | 1 tsp |
| Garlic, minced | 1 tbsp |
| Dried oregano | 2 tsp |
| Fresh parsley, chopped | 2 tbsp |
| Fresh lemon wedges for garnish |
Prepare the Marinade:
Preheat the oven to 200°C.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, pepper, garlic, and oregano.
Marinate the Chicken and Potatoes:
Add Sadia Chicken Thighs and halved baby potatoes to the bowl. Toss everything well to coat evenly.
Arrange and Bake:
Lightly coat a sheet pan with cooking spray. Arrange the chicken thighs and potatoes in a single layer on the pan.
Bake for 40-45 minutes, stirring the potatoes halfway through, until the chicken is cooked through and the potatoes are tender.
Garnish and Serve:
Sprinkle fresh parsley over the baked chicken and potatoes.
Garnish with lemon wedges and serve warm.
