Greek lemon-oregano chicken with potatoes and cucumbers

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Potatoes200 g
• Lemon juice25 ml
• Dried oreganoto taste
• Garlic1 clove
• Cucumber150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and cut them into wedges.
2. In a roasting tin toss the chicken thighs and potatoes with the lemon juice, dried oregano, chopped garlic clove, half the oil, salt and black pepper; spread everything in a single layer.
3. Roast for 40 minutes; halfway through turn the chicken and potatoes and add a splash of water to the tin so the lemon juice doesn't burn and turns into a sauce.
4. Keep cooking until the chicken is golden and its juices run clear when pierced near the bone, and the potatoes are tender and golden at the edges.
5. Meanwhile wash the cucumber, slice it into thin rounds and dress it with the remaining oil and a pinch of salt.
6. Serve the chicken with the potatoes, the pan juices and the cucumber salad.