Portuguese-Style Chicken and Potato Bake

Ingredients

• 5, about 1.2 kg in total Chicken thighs, bone in and skin onThe source also lists drumsticks or Marylands (whole leg quarters) as suitable; see the safety notes on timing.
• 3½ teaspoons PaprikaSweet, plain or smoked; the source allows any of the three.
• 1½ teaspoons Garlic powder
• 1½ teaspoons Dried oregano, for the chicken
• ½ teaspoon Ground corianderThe source lists it simply as coriander within a dry spice mix; ground is this project's reading.
• ¼ teaspoon Cayenne pepperOptional in the source.
• 1 tablespoon, firmly packed Brown sugar
• ¾ teaspoon Cooking salt, for the chicken
• 1½ tablespoons Extra virgin olive oil, for the chicken
• 1½ tablespoons Lemon juice, for the chicken
• 700 g Waxy potatoes, skin on, sliced 5 mm thickThe source prefers waxy potatoes; floury ones also work but break up more easily.
• 1 large Red onion, cut into wedges
• 1 large Red capsicum, seeded and cut into 3.5 cm squares
• 6 Garlic cloves, crushed
• 2 teaspoons Dried oregano, for the potatoes
• 1 teaspoon Cooking salt, for the potatoes
• ¼ teaspoon Black pepper
• 2½ tablespoons Extra virgin olive oil, for the potatoes
• 3 tablespoons Lemon juice, for the potatoes

Yield: Serves 5, as stated by the source. Source times: 15 minutes preparation and 1 hour 5 minutes cooking (25 minutes for the vegetables alone, then 40 minutes with the chicken). The source gives no resting time, and none is invented here. Leftovers: the source says 3 days in the fridge or 3 months in the freezer.

Method

1. Heat the oven to 200°C conventional, or 180°C fan-forced. Both figures are stated by the source; neither is a conversion made here. The source names no shelf; a middle shelf is this project's ordinary default, not a source instruction.
2. Put all the potato-bake ingredients — potatoes, onion, capsicum, garlic, the 2 teaspoons of oregano, salt, pepper, oil and lemon juice — into a large roasting pan and toss well, pulling apart any potato slices stuck together. The source gives no pan dimensions.
3. Bake the vegetables on their own for 25 minutes.
4. Meanwhile, mix all the chicken seasoning ingredients in a bowl, add the thighs and turn them until coated all over. Wash your hands and anything the raw chicken touched before handling the hot pan.
5. Take the pan out, set the thighs on top of the potatoes and tuck any loose skin underneath, then bake for 40 minutes, until the skin is golden.
6. Check the thickest thigh at the centre, clear of the bone. The source cooks to an internal 76°C; Health Canada's threshold for poultry pieces is 74°C internal (Safe cooking temperatures), so the source's figure already clears it. Use the thermometer, not the 40 minutes, as the test.
7. If the chicken is done but the potatoes are still firm, cover the chicken loosely with foil and return the potatoes to the oven until tender. Serve with the pan juices and bread.