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Golden roasted Cypriot chicken thighs and drumsticks over lemon oregano potato wedges with a cinnamon stick in a roasting tray

Cypriot Chicken and Potato Tray Bake with Lemon and Oregano

Bone-in chicken roasted over lemon and oregano potato wedges, with garlic, wine and a cinnamon stick, all in one tray.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.2 kg bone-in, skin-on chicken thighs and drumsticks (8 pieces)
  • 900 g potatoes, cut into thick wedges Yukon gold or another floury variety
  • 5 tbsp olive oil
  • 4 cloves garlic cloves, minced
  • 2 lemons, zest and juice lemons
  • 1 tbsp dried oregano
  • 1 cinnamon stick do not substitute with ground cinnamon
  • 2 bay leaves
  • 120 ml dry white wine or extra stock plus a splash more lemon juice
  • 180 ml chicken stock low-sodium preferred
  • 1.5 tsp salt
  • 1/2 tsp black pepper

Method
 

Prep the chicken and potatoes
  1. Heat the oven to 200C / 400F.
  2. Pat the chicken pieces dry with paper towels, then season all over with half the salt and pepper.
  3. In a large bowl, toss the potato wedges with the olive oil, garlic, oregano, lemon zest and juice, and the remaining salt and pepper.
Assemble and roast
  1. Spread the potato wedges in a single layer in a large roasting tray. Tuck the cinnamon stick and bay leaves in among the potatoes.
  2. Nestle the chicken pieces skin-side up on top of the potatoes.
  3. Pour the wine and chicken stock around the chicken, not over it, so the skin stays exposed.
  4. Roast for 40 minutes, then baste the chicken with the pan juices.
  5. Roast for another 25 to 30 minutes, until the chicken skin is deep golden, the juices run clear, the internal temperature reaches 165F / 74C at the thickest part of the thigh, and the potatoes are fork-tender.
  6. Let the tray rest for 5 minutes before serving. Remove the cinnamon stick and bay leaves before plating.

Notes

  • Pat chicken completely dry before seasoning for crisp skin.
  • Cut potatoes into similar-sized wedges so they cook evenly.
  • Pour liquid around the chicken, not over it.
  • Check internal temp at the thickest part of the thigh.
  • Remove the cinnamon stick before serving if guests won't expect it.