Greek lemon chicken with potatoes

Greek lemon chicken with potatoes from the oven: juicy chicken thighs, lemon, garlic, oregano and olive oil in one simple baking dish.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 520 kcal per serving
• Protein: 38 g
• Fat: 24 g
• Carbs: 36 g

Ingredients

• 8 chicken thighs
• 600 g potatoes
• 3 unwaxed lemons
• 4 cloves of garlic
• 3 tbsp olive oil
• 200 ml chicken stock
• 2 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Peel the potatoes and cut them into wedges.
2. Mix the olive oil with lemon juice, crushed garlic, oregano, salt and pepper.
3. Put the chicken thighs and potatoes in a large baking dish. Spread the marinade over them and turn everything well.
4. Slice the remaining lemon and tuck the slices between the chicken. Pour in the chicken stock.
5. Bake at 200 °C for 40–45 min until the chicken is golden brown and the potatoes are soft. Turn once halfway through.
6. Leave to rest briefly, then spoon over a little of the pan juices and serve.

Good to know

A bake like this keeps things simple. Everything cooks together, it smells wonderful, and at the end you have an honest, warm meal on the table.

Swaps

Chicken thighs → skinless chicken thighs (a little less fat). Potatoes → sweet potatoes (more beta-carotene). Chicken stock → vegetable stock (milder and vegetarian as a base). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats).

Allergens

The dish is free from milk, egg, nuts and gluten, as long as the stock is gluten-free; for children, season mildly with little pepper, and during pregnancy always cook the chicken all the way through.

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