Everyday Legends Greek Gluten-Free High Protein Dairy-Free Dinner

Athenian Lemon Chicken

Chicken thighs roasted in lemon, garlic, and oregano with golden potatoes, a weeknight staple across every Athenian household.

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Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

45 minsCook

60 minsTotal

EasyLevel

🥤Assyrtiko, Sigalas, Santorini 🥤Vermentino, Sardinia

Nutrition per Serving

645 Calories

42g Protein

32g Fat

38g Carbs

2g Sugar

6g Fiber

780mg Sodium

145mg Chol

Ingredients

For 2 servings

Instructions

Prep

Cut 4 medium waxy potatoes into wedges. Mince 8 garlic cloves. Zest 2 large lemons and juice them (200ml). Mix lemon juice, zest, garlic, 1/3 cup + 1 tbsp olive oil, 3 tsp oregano, 1 tsp thyme, 2 tsp salt, and 1 tsp pepper in a bowl.

Roast

Preheat oven to 200°C. Place 4 chicken thighs and potato wedges in a large roasting tin. Pour marinade over evenly, add 160ml stock to the tin base. Roast 50 minutes at 200°C, turning potatoes once at 25 minutes, until chicken skin is deep golden and juices run clear.

Rest and plate

Rest chicken 5 minutes in the tin. Serve directly from the tin, with golden potatoes and pan juices spooned over the chicken thighs.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.