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Greek Chicken And Potatoes
Weeknight dinner made simple with Greek baked chicken and potatoes. So many flavours happening in one pan and dinner is ready in less than 45 minutes!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for ⏱️ 15 minutes if rushed, ⏱️ 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
2
Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
cup lemon juice (juice of 1 lemon)1/4lemon (halved)1salt (plus extra)2 teaspoonsdried oregano (plus extra)2 tablespoons
3
Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about ⏱️ 30 minutes). Change oven setting to grill / broil on a medium heat setting for about ⏱️ 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.
feta cheese (cubed)4 tablespoons
Nutrition Facts
calories
270 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
837 mg
protein Content
23 g
trans Fat Content
0.02 g
cholesterol Content
104 mg
carbohydrate Content
15 g
saturated Fat Content
3 g
unsaturated Fat Content
9 g
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