Mediterranean Lemon-Oregano Chicken and Potato Bake

1. Prep and Roast Potatoes

Preheat your oven to 220°C (200°C for fan ovens) or gas mark 7. Place the thinly sliced new potatoes into a large, shallow roasting tin. Drizzle them with half of the olive oil (1 tbsp), season generously with salt and pepper, and toss to ensure they're well-coated. Roast for 20 minutes until they begin to crisp up.

2. Add Chicken and Aromatics

Season the chicken thighs with salt and pepper to taste. After the potatoes have roasted for 20 minutes, add the seasoned chicken thighs, shallots, bacon lardons, lemon wedges, and oregano sprigs to the roasting tin. Drizzle everything with the remaining tablespoon of olive oil and return to the oven for another 20 minutes, allowing the flavors to meld and the chicken to start browning.

3. Final Roast with Liquids

Carefully pour the white wine and chicken stock over the ingredients in the roasting tin. Place the tin back in the oven for a final 20-minute roast. The dish is ready when the chicken is gloriously golden and completely cooked through, with the liquid creating a sumptuous sauce.