Recipe book · 75 min

Greek lemon chicken and potatoes

Chicken and potatoes roasted in one pan with lemon, garlic and oregano until golden.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 75 minutes

  1. Heat the oven to 425F. Peel the potatoes and cut them lengthwise into thick wedges.
  2. In a bowl, whisk the olive oil, the juice of 2 lemons, the grated zest of 1, the minced garlic, mustard, oregano, salt and pepper.
  3. Toss the potatoes in half the mixture and spread them in a large roasting pan or on a rimmed sheet pan. Rub the rest all over the chicken and set the thighs skin side up between the potatoes.
  4. Pour the broth into the pan around the potatoes, not over the chicken skin.
  5. Roast 50 to 60 minutes, turning the potatoes once halfway through, until the chicken skin is crisp and reads 175F near the bone and the potatoes are golden and have soaked up most of the liquid. If the pan dries out, add a splash of water.
  6. Squeeze the last lemon over everything, scatter with parsley and feta, and serve with the pan juices spooned over.

Amounts are on the list above — they change with the number of people; the steps do not.

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Greek lemon chicken and potatoes — everything for it, in one tap · DriverRuns