Heat the oven to 220°C/425°F. Toss 450 g halved baby potatoes with 1 tablespoon olive oil, oregano, salt and pepper; roast for 15 minutes. Add four bone-in chicken thighs, 250 g trimmed green beans and two halved lemons. Roast another 25–30 minutes, until the potatoes are tender and the chicken reaches 74°C/165°F. Squeeze the blistered lemon over the tray before serving. If the beans are thin, add them during only the final 15 minutes so they stay bright and lightly crisp.
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