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May 22, 2011

4 chicken thighs (with bones still in)

1 lemon

1 tspn oregano or thyme

4 small chat potatoes (skin on, washed cut into 3 cm chunks)

2 tbspns oil (not olive, vegetable oil)

salt and pepper to taste


1.  Wash the chicken thighs and pat dry with paper towel.

2.  Place oil in baking dish and turn the thighs over in the oil.  Add chat potatoes and turn in oil.

3.  Sprinkle with oregano or thyme, freshly ground black pepper and salt.  Turn everything once again.

4.  Squeeze over lemon juice.  Cut lemon into quarters and place squeezed quarters in the baking dish.

5.  Place in a preheated 200 C oven and cook for 20- 25 minutes.  Turn meat, lemon and potatoes once during cooking. 

6. Turn the oven up to 250 and crisp the whole dish  for a final 5 minutes. Stick a skewer into the centre of  the thighs if liquid runs clear they are cooked.

7.  Serve with lightly steamed green spinach.

From memory the idea for this dish came originally from a Donna Hay magazine which I bought for $1 in a thrift store.   Check this magazine out for simple, inexpensive but glamorous dishes.

Makes 2 dinners and 2 lunches.

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