Serves: 4

Prep: 15 mins and cook 55 mins



  • 6 thyme sprigs, leaves picked
  • 4 anchovies in oil, drained, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon chilli flakes
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • Finely grated zest of 1 lemon
  • 8 Lilydale Free Range Chicken Thighs (bone in, skin on)
  • 800g baby kipfler potatoes, halved lengthways
  • 100g speck or streaky bacon, cut into 5mm-thick batons
  • 250g baby truss tomatoes



  • Preheat the oven to 200C
  • Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl
  • Add the chicken and potatoes and toss to coat
  • Place on a large baking tray and scatter over the speck
  • Cut the zested lemon into wedges and add to the tray – season and roast for 40 minutes or until chicken is golden and potatoes tender
  • Remove from the oven and top with tomatoes – roast for a further 10-15 minutes until tomatoes are blistered
  • Squeeze over roasted lemon juice to serve


Quick chicken roast – Recipes –