One-Pan Portuguese Chicken and Potatoes

Ingredients

• 5 chicken thighs (, bone-in, skin-on - about 1.2kg/2.4lb total weight (Note 1))
• 3 1/2 tsp paprika (, sweet/regular or smoked)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp dried oregano
• 1/2 tsp coriander
• 1/4 tsp cayenne pepper (, optional (for faint spiciness))
• 1 tbsp brown sugar ((tightly packed))
• 3/4 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• 1 1/2 tbsp extra virgin olive oil
• 1 1/2 tbsp lemon juice (, or white or red wine vinegar or apple cider vinegar)
• 700g / 1.4lb medium waxy potatoes ("washed potatoes", red potatoes, US: Yukon)
• 1 large red onion (, cut into wedges)
• 1 large red capsicum / bell pepper (, deseeded, cut into large 3.5cm / 1.5" squares)
• 6 garlic cloves (, crushed using a garlic press)
• 2 tsp dried oregano
• 1 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• 1/4 tsp black pepper
• 2 1/2 tbsp extra virgin olive oil
• 3 tbsp lemon juice

Steps

1. 1

   Toss Potato Vegetable Bake ingredients in a roasting pan. Bake 25 minutes at 200°C/390°F (180°C). Coat chicken in seasoning, place on potatoes. Bake 40 min. Serve!

2. 2

   Preheat oven to 200°C/390°F (180°C fan-forced).

3. 3

   Vegetable bake head start- Put all the Potato Vegetable Bake ingredients in a large pan. Toss well to coat, separating the potato slices. Bake for 25 minutes while you prepare the chicken.

4. 4

   Portuguese Chicken - Mix the Portuguese Seasoning ingredients in a bowl. Add the chicken and turn to coat.

5. 5

   Bake 2 - Place the chicken on top of the potatoes, tucking the excess skin under to form bundles. Bake for 40 minutes or until the chicken is golden and cooked through.

6. 6

   Serve the chicken and vegetables with the tasty lemony garlic broth. Bread for mopping is encouraged!