Step 1

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). (For best results, ensure the oven is fully preheated before you add the chicken and potatoes.)

Step 2

In a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours (for extra depth of flavour) or cook immediately.

Step 3

Add the potatoes to a large baking pan (see note and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.

Step 4

Arrange the potatoes in an even layer with the chicken sitting on top. Ensure the chicken cutlets are not overlapping.

Step 5

Add the chicken stock to the base of the pan. If using, scatter the lemon slices around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning). This step is optional, although the juices from the lemon seep into the potatoes, making them extra lemony and delicious (they also look beautiful).

Step 6

Bake for 55–60 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning (see note 1).

Step 7

Sprinkle the chicken with fresh oregano or parsley and serve with your side of choice.