Greek · Dinner
Baked Chicken with Lemon Potatoes (Low-Calorie)
Skinless chicken thigh and potato wedges roast together on one tray with garlic, oregano, lemon juice and stock until the chicken browns and potatoes turn golden and tender. A light hand with olive oil keeps this Greek taverna bake close to tradition while trimming calories.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
11.8gFat
30.6gCarbs
2.3gSugar
3.7gFiber
790mgSodium
205mgChol
2.9gSat Fat
1450mgPotassium
55mgCalcium
2.6mgIron
0.5mcgVitamin B12
38mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat the chicken thigh dry with paper towels. Cut the potato into 1-inch wedges. Mince the garlic.
2
Roast at 425°F (218°C) for 25 minutes
toss potatoes with olive oil, garlic, oregano and salt in a baking dish, nestle the chicken among them, pour lemon juice and stock around the dish, scatter pepper over top, until chicken begins to brown.
3
Flip the chicken and stir the potatoes, then roast at 425°F (218°C) for 15 minutes until the chicken reaches 165°F (74°C) internally and potatoes are golden.
4
Plate
Rest the chicken in pan juices for 5 minutes. Transfer to a plate, spoon over pan juices, scatter with fresh parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh, skin removed
- 400g400g potato
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 120ml120ml chicken stock
- 3 tsp3 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge, for serving
