Inspired by the sun-soaked flavours of Greece, Helena Moursellas’ roasted lemon chicken with potatoes and tomatoes is simple cooking at its most satisfying. Roasted until deeply golden, the dish creates beautifully rich pan juices, elevated with the clean, delicate crunch of Maldon Sea Salt.
- Preheat the oven to 180°C. In a large baking tray place the chicken thigh, potatoes and cherry tomatoes.
- For the marinate combine the garlic, oregano, cracked pepper, lemon juice, olive oil and mustard. Season with Maldon Sea Salt flakes and whisk to combine.
- Evenly pour the marinade over the chicken and potatoes. Scatter with oregano leaves and cut the leftover lemon into pieces.
- Place into the oven for 50-55 minutes until the chicken, potatoes and tomato are golden brown and crispy. Basting the chicken and potatoes with the pan juices every 15 minutes.
- To serve, pour the delicious pan juices over the chicken and enjoy.
Recipe by Helena Moursellas
