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Greek Lemon Chicken and Potatoes
Plat

Greek Lemon Chicken and Potatoes

1 h 40Pour 4Nutri-Score C€€
par @shanncook_ing1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thigh cutlets (bone-in, skin on)Viandes1 kg
  • potatoes (peeled and cut into wedges)Fruits et légumes1 kg
  • olive oilÉpicerie60 ml
  • garlic (minced)Fruits et légumes4 morceaux
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • paprikaÉpices5 g
  • dried oreganoÉpices5 g
  • lemon juice (freshly squeezed)Fruits et légumes60 ml
  • chicken stockÉpicerie120 ml

par portion

Nutrition

590kcal

Glucides
48 g
Protéines
33 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the potatoes

    • Toss the potato wedges with olive oil, salt, pepper, paprika and oregano.
    • Arrange the potatoes in the baking dish.
    Étape 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.
    Étape 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.
    Étape 4

  5. Serve

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