Mediterranean Roasted Lemon Oregano Chicken & Potatoes

A savory, vibrant sheet-pan roast featuring golden crispy chicken thighs, tender potatoes, bacon lardons, and sweet shallots. Baked with fresh oregano, bright lemon juice, and white wine, this easy meal delivers classic Mediterranean flavor with almost no cleanup.

Ingredients

• 8 chicken thighs (skin-on)
• 500g new potatoes
• 100g bacon lardons
• 8 shallots
• 5 oregano sprigs (or a heavy sprinkle of dried oregano leaves)
• 2 tbsp olive oil
• 2 lemons
• 200ml chicken stock
• 100ml white wine
• Salt and black pepper to taste

Directions

1. Preheat the oven to 220°C (200°C fan / gas mark 7). While the oven heats, slice the new potatoes into 0.5 cm to 1 cm rounds. Transfer them to a roasting tray, drizzle with 1 tablespoon of olive oil, season well with salt and pepper, and toss to coat evenly. Bake for 20 minutes, or until the potatoes begin to turn golden and crisp.
2. Meanwhile, prepare the remaining ingredients on a separate tray: season the chicken thighs with salt and pepper, cut the shallots into 8 wedges each, and slice the lemons into 4 wedges.
3. Carefully remove the hot roasting tray from the oven. Add the seasoned chicken thighs, shallots, lemon wedges, and bacon lardons to the tray with the potatoes. Drizzle the remaining 1 tablespoon of olive oil over everything and return the tray to the oven to bake for another 20 minutes.
4. Prepare the chicken stock and measure out the white wine. Remove the tray from the oven once more, pour the chicken stock and white wine evenly over the ingredients, and sprinkle with oregano leaves. Return to the oven for a final 20 minutes of cooking until the chicken is cooked through and golden brown.