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

Method

1. Preheat oven to 200°C/390°F (180°C fan-forced).
2. Put all the Potato Vegetable Bake ingredients in a roasting pan. Toss well to coat, separating the potato slices.
3. Bake the potato mixture for 25 minutes.
4. Meanwhile, mix the Portuguese Seasoning ingredients in a bowl.
5. Add the chicken thighs to the seasoning and turn to coat thoroughly.
6. Remove the partially baked potatoes from the oven after 25 minutes.
7. Place the seasoned chicken thighs on top of the potatoes, tucking the excess skin under to form bundles.
8. Bake for 40 minutes or until the chicken is golden and cooked through.
9. Serve the chicken and vegetables with the lemony garlic broth.