Greek Lemon Chicken and Potatoes
Greek Lemon Chicken and Potatoes takes about 1 h 10 min and serves 4. It needs 8 ingredients: chicken thigh, potato, lemon, olive oil, garlic, and dried oregano. It is rated easy to make.
- Total time
- 1 h 10 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 8 bone-in, skin-on chicken thighs
- 900 g potatoes, cut into thick wedges
- juice of 2 lemons, plus the squeezed halves
- 4 tbsp olive oil
- 6 garlic cloves, crushed
- 1 tbsp dried oregano
- 250 ml chicken stock
- 100 g feta, crumbled (optional)
Method
Marinate the chicken
Mix the lemon juice, oil, garlic, oregano and plenty of salt and coat the thighs. Half an hour is enough; the acid is doing surface work, not tenderising the whole thing.
30 minParboil the potatoes
Boil the wedges in salted water for 8 minutes, then drain and shake them in the pan to rough the edges. Roughed edges are what turn into the crunchy bits.
8 minBuild the tray
Spread the potatoes in a large tin, pour in the stock, sit the chicken on top skin-up and tuck in the squeezed lemon halves. Keeping the skin above the liquid is what lets it crisp while the potatoes braise below.
Roast
Roast at 200°C for 50 minutes, basting the potatoes with the pan juices once halfway. Do not baste the chicken skin — wet skin does not crisp.
50 minFinish
If the skin needs more colour, give it 5 minutes under the grill. Scatter feta over the potatoes to serve.
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