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Greek Lemon Chicken with Potatoes
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Greek Lemon Chicken with Potatoes

2 godz. 30 minPorcje: 6Nutri-Score C€€
od @alexandras.home11 importówugotowano 0 razy
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Składniki

6 osób
  • whole chicken (cut into 8 pieces, bone-in and skin-on)Mięso1 kawałek
  • potatoes (peeled and cut lengthwise into quarters)Warzywa i owoce1 kg
  • waterInne60 ml
  • extra virgin olive oilSpiżarnia120 ml
  • lemon juice (freshly squeezed, from 2–3 lemons)Warzywa i owoce190 ml
  • garlic (cloves, finely chopped)Warzywa i owoce5 kawałki
  • Dijon mustardSpiżarnia30 ml
  • dried oreganoPrzyprawy3 g
  • salt (to taste)Przyprawy8 g
  • black pepper (freshly ground, to taste)Przyprawy2 g

na porcję

Wartości odżywcze

558kcal

Węglowodany
32 g
Białko
29 g
Tłuszcz
35 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 180 °C.
    • Place the potatoes in a large baking pan and season with salt and pepper.
    • Arrange the chicken pieces on top of the potatoes.
    Krok 1

  2. Make the lemon sauce

    • In a jar or bowl, combine the olive oil, lemon juice, garlic, mustard, oregano and salt.
    • Shake or whisk well until emulsified.
    Krok 2

  3. Pour the sauce over the chicken and potatoes

    • Pour the sauce evenly over the chicken and potatoes.
    • Add the water to the jar, swirl to collect the remaining sauce and pour it into the side of the pan.
    • Sprinkle the chicken with black pepper.
    Krok 3

  4. Bake covered

    • Cover the pan tightly with a lid or with parchment paper and foil.
    • Bake until the chicken and potatoes are cooked through.
    Krok 4

  5. Bake uncovered until golden

    • Remove the cover and continue baking until the chicken is golden, crispy and beautifully roasted.
    • Baste the chicken with the pan juices 3–4 times during baking.
    Krok 5

  6. Serve

    • Let the dish rest briefly, then serve the chicken with the potatoes and pan juices.
    Krok 6
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