Greek · Dinner
Baked Chicken with Lemon Potatoes
Skinless chicken thigh and potato wedges roast together on one tray with garlic, oregano, lemon juice and stock until the chicken browns and potatoes turn golden and tender. A light hand with olive oil keeps this Greek taverna bake close to tradition while trimming calories.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
11.8gFat
30.6gCarbs
2.3gSugar
3.7gFiber
790mgSodium
205mgChol
2.9gSat Fat
1450mgPotassium
55mgCalcium
2.6mgIron
0.5mcgVitamin B12
38mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat the chicken thigh dry with paper towels. Cut the potato into 1-inch wedges. Mince the garlic.
2
Roast at 425°F (218°C) for 25 minutes
toss potatoes with olive oil, garlic, oregano and salt in a baking dish, nestle the chicken among them, pour lemon juice and stock around the dish, scatter pepper over top, until chicken begins to brown.
3
Flip the chicken and stir the potatoes, then roast at 425°F (218°C) for 15 minutes until the chicken reaches 165°F (74°C) internally and potatoes are golden.
4
Plate
Rest the chicken in pan juices for 5 minutes. Transfer to a plate, spoon over pan juices, scatter with fresh parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh, skin removed
- 400g400g potato
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 120ml120ml chicken stock
- 3 tsp3 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge, for serving
