Cook and Scale
Greek Lemon Chicken and Potatoes
4 servings · 80 min total
Chicken thighs and potato wedges roasted together in a punchy lemon, garlic, and oregano bath until golden and tender. One tray, huge flavour.
Ingredients
- 800 g chicken thigh
- 800 g potato, cut into wedges
- 5 tbsp olive oil
- 3 lemon, juiced
- 6 garlic, minced
- 2 tbsp dried oregano
- 2½ dl chicken stock
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the lemon dressing — Heat the oven to 200°C. Whisk the oil, lemon juice, garlic, oregano, paprika, salt, and pepper into a dressing.
- 2.
Arrange in the roasting tin — Toss the potato wedges and chicken thighs in the dressing and arrange in a large roasting tin. Pour the stock around them.
- 3.
Roast until golden — Roast for 60 minutes, turning the potatoes once, until the chicken is golden and the potatoes are tender and lemony.
- 4.
Finish with parsley — Scatter with parsley and serve straight from the tin with the pan juices.