500g (1lb)baby potatoes / new potatoeshalved and parboiled
1lemonzested + juiced
1cupwhite wine / chicken stock
Preheat the oven to 200ºC/390ºF.
Pat chicken dry with paper towel then season generously with salt on both sides.
Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp.
While the chicken is cooking, parboil the halved potatoes until just tender. Drain and set aside.
Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side.
Remove from the pan and set aside. Add the butter, garlic, lemon zest and thyme to the pan. Allow to cook for a few seconds then add the drained potatoes.
Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to come to a simmer then add the thighs back on top of the potatoes.
Drizzle with lemon juice and season with pepper.
Place the pan in the oven and allow to bake for 10-15 minutes until the chicken is cooked through. Remove then serve sprinkled with thyme and lemon slices.