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Greek Lemon Chicken and Potatoes
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Greek Lemon Chicken and Potatoes

1 h 40 minPara 4Nutri-Score C€€
de @shanncook_ing1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thigh cutlets (bone-in, skin on)Carne1 kg
  • potatoes (peeled and cut into wedges)Frutas y verduras1 kg
  • olive oilDespensa60 ml
  • garlic (minced)Frutas y verduras4 piezas
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • paprikaEspecias5 g
  • dried oreganoEspecias5 g
  • lemon juice (freshly squeezed)Frutas y verduras60 ml
  • chicken stockDespensa120 ml

por ración

Nutrición

590kcal

Carbohidratos
48 g
Proteínas
33 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Bol

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken thigh cutlets dry and place them in a bowl.
    • Coat with olive oil, minced garlic, salt, pepper, paprika and oregano.
    • Rub the seasoning all over the chicken and under the skin.
    Paso 1

  2. Prepare the potatoes

    • Toss the potato wedges with olive oil, salt, pepper, paprika and oregano.
    • Arrange the potatoes in the baking dish.
    Paso 2

  3. Add the sauce base

    • Pour the lemon juice and chicken stock into the bottom of the baking dish.
    • Spoon some of the sauce over the potatoes.
    Paso 3

  4. Bake the chicken and potatoes

    • Place the chicken cutlets on top of the potatoes.
    • Bake at 180 °C for 1 hour.
    • Increase the oven to 200 °C and bake for another 30 minutes until golden and cooked through.
    Paso 4

  5. Serve

    • Spoon the sauce from the bottom of the pan over the chicken.
    • Serve hot with a fresh salad.
    Paso 5
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