Greek · Dinner
Baked Chicken with Lemon Potatoes
Bone-in chicken thighs roasted over sliced potatoes in a lemon and oregano-scented broth, finished with olive oil until the skin browns and the potatoes turn tender and lightly caramelized at the edges. Served straight from the baking dish with pan juices spooned over the top.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
505Calories
35.2gProtein
27.8gFat
26.8gCarbs
1.9gSugar
3.4gFiber
697mgSodium
170mgChol
5.9gSat Fat
1135mgPotassium
45mgCalcium
2.5mgIron
0.5mcgVitamin B12
31mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Preheat the oven to 425F. Pat the chicken thighs dry and mince the garlic. Toss the potato wedges with half the olive oil, garlic, oregano-dried, salt and pepper.
2
Build
Nestle the chicken thighs skin-side up among the potatoes in a baking dish, then rub the remaining olive oil over the chicken skin.
3
Bake
Pour the lemon juice and chicken stock around the chicken, then bake at 425F for 50 minutes until the skin is deeply browned and potatoes are fork-tender.
4
Plate
Transfer the chicken and potatoes to a plate, spoon the pan juices over the top, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g bone-in chicken thighs
- 44 medium potatoes (about 10.5 oz/300g)
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 4 tbsp4 tbsp olive oil
- 2/3 cup160ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
