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Greek Lemon Chicken and Potatoes
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Greek Lemon Chicken and Potatoes

1 h 40 minServes 4Nutri-Score C€€
from @shanncook_ing1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thigh cutlets (bone-in, skin on)Meat1 kg
  • potatoes (peeled and cut into wedges)Produce1 kg
  • olive oilPantry60 ml
  • garlic (minced)Produce4 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • paprikaSpices5 g
  • dried oreganoSpices5 g
  • lemon juice (freshly squeezed)Produce60 ml
  • chicken stockPantry120 ml

per serving

Nutrition

590kcal

Carbs
48 g
Proteins
33 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Prepare the potatoes

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

  5. Serve

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