Lemon, Garlic and Rosemary Chicken Thighs with Baby Potatoes

Method

1. Heat the oven to 410 °F (210 °C) on the convection setting.

2. Rinse the potatoes, the garlic cloves in their skins and the rosemary, then dry everything well on a kitchen towel.

3. In a large bowl, toss the potatoes with 6 whole garlic cloves, 2 rosemary sprigs, 2 tbsp olive oil, the juice of half a lemon, salt and pepper. Spread them in a single layer in the Tupperware Voilà XL rectangular glass baking dish.

4. Mince the 3 remaining garlic cloves, strip the leaves from the last rosemary sprig and cut 1 lemon into slices. Pat the chicken thighs dry with paper towels so the skin crisps.

5. In the same bowl, coat the chicken with the remaining 2 tbsp olive oil, the juice of the remaining half lemon, the minced garlic, rosemary leaves, salt, pepper and the paprika, if using.

6. Lay the thighs skin side up over the potatoes and tuck the lemon slices around them. Roast for 40 to 45 minutes, until the skin is golden, the potatoes are tender and the thickest part of the chicken reaches 165 °F (74 °C).

7. Let the dish stand for a few minutes before serving.

OvenGluten-freepotatoeschickenlemon