Lemon Roasted Chicken Thighs — Tavuk Firinda Limonlu
Aegean lemon-roasted chicken thigh with potato wedges, garlic, and oregano in a single-pan tray, finished with bright preserved-lemon notes and parsley for a fast Mediterranean weeknight roast.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Pat chicken dry, rub with half the salt, pepper, oregano, and thyme. Cut potatoes into 2cm wedges. Slice roasting lemons thinly, slice garlic, chop parsley, halve finishing lemons.
Build
Toss potatoes with remaining salt, half the olive oil, and bay leaves in a large wide oven-safe skillet until coated. Scatter garlic and lemon slices across potatoes, then nestle chicken thighs skin-up on top.
Roast
Drizzle remaining olive oil over chicken skin, pour hot stock around pan edges. Roast at 200C for 40 minutes until skin is deeply burnished, juices run clear, and potatoes are golden and fork-tender.
Rest and plate
Rest pan off heat 5 minutes on a trivet. Sprinkle pul biber over chicken skin and glaze with pan jus. Divide chicken, potatoes, roasted lemon, and garlic between two warm plates, spoon jus over each, scatter parsley, finish with lemon squeeze.
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