Greek lemon chicken and potatoes

• Chicken thigh fillets600 g
• White potatoes1 kg
• Lemons2 lemons
• Garlic5 cloves
• Fine green beans220 g
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Cut the potatoes into wedges (no need to peel) and crush the garlic.1 kg white potatoes5 cloves garlic
2. In a large roasting tray, toss the chicken thighs and potatoes with the juice of the lemons, the garlic, a teaspoon of dried oregano or mixed herbs, 2 tablespoons of oil, salt and pepper.600 g chicken thigh fillets2 lemons
3. Dissolve the stock cube in 250 ml of boiling water and pour it into the tray. Roast for 45 minutes, turning once, until the chicken is golden and cooked through. Trim the green beans and add them for the last 10 minutes.220 g fine green beans1 cube
4. Serve with the lemony juices from the tray spooned over.

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