Greek · Dinner
Baked Chicken with Lemon Potatoes
Bone-in chicken thighs baked over lemon-roasted potatoes with garlic, oregano and olive oil, finished with a scatter of feta and white beans stirred through for extra protein. The potatoes soak up pan juices and lemon while the chicken skin crisps in the oven, Greek-taverna style.
$5
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
596Calories
50.2gProtein
27.4gFat
39.8gCarbs
3.7gSugar
6.4gFiber
1504mgSodium
232mgChol
8.1gSat Fat
1598mgPotassium
276mgCalcium
4.3mgIron
1mcgVitamin B12
36mgVitamin C
Goes well with
Crisp Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 400°F (200°C). Cut potatoes into wedges. Mince garlic. Zest and juice lemon. Measure oregano and olive oil.
2
Toss potato wedges with 1 tbsp olive oil, half the minced garlic, half the oregano, salt and pepper. Nestle bone-in chicken thighs skin-side up among potatoes. Pour stock and lemon juice around chicken. Scatter remaining garlic, oregano and lemon zest over top. Bake at 400°F for 40–45 minutes until skin is deep golden and a thermometer reads 165°F; baste potatoes halfway.
3
Scatter cannellini beans into pan juices for final 5 minutes; stir gently to warm through without breaking.
4
Plate
Transfer chicken and potatoes to plate. Spoon over bean-studded juices and finish with crumbled feta.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g bone-in chicken thighs
- 44 medium (600g) potatoes
- 1 cup240ml chicken-stock
- 22 lemon
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp oregano-dried
- 4 tbsp60ml olive-oil
- 2/3 cup120g cannellini-bean
- 2.8 oz80g feta
- 2 tsp2 tsp salt
- 1 tsp1 tsp black-pepper
