Greek Lemon Chicken & Potatoes
Directions
- 1Cut the lemons for the sauce.
- 2Add olive oil to a jar with chopped garlic.
- 3Add smoked paprika and other herbs to the mixture.
- 4Pour honey into the jar with the other ingredients.
- 5Blend all the sauce ingredients until smooth.
- 6Place potato wedges on a baking tray lined with parchment paper.
- 7Arrange chicken thighs among the potato wedges.
- 8Pour the prepared lemon-garlic sauce over the chicken and potatoes.
- 9Mix everything thoroughly on the tray to coat with the sauce.
- 10Place the baking tray in the oven to cook for 25 minutes, then baste and cook for another 20 minutes.
- 11Grate cucumber into a bowl.
- 12Squeeze excess water from the grated cucumber.
- 13Add yogurt, minced garlic, and salt to the cucumber.
- 14Mix the ingredients to make the tzatziki.
- 15Remove the cooked chicken and potatoes from the oven.
- 16Baste the chicken and potatoes with the pan juices.
- 17Spread a layer of tzatziki on a plate.
- 18Place a chicken thigh on top of the tzatziki.
- 19Add potato wedges around the chicken.
- 20Drizzle more sauce from the pan over the chicken and potatoes.
- 21Crumble feta cheese over the dish.
- 22Garnish with pickled onions and fresh parsley.
- 23Add a lemon slice for presentation and extra flavor.
Ingredients
- 1 kg white potatoes
- 4 bone-in, skin-on chicken thighs
- to taste sea salt
- to taste black pepper
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- plenty black pepper
- 6 cloves garlic
- 0.5 tosp smoked paprika
- 1 tsp cumin
- 1 tosp oregano
- 2 lemons lemon juice
- 0.5 tosp honey
- pinch chilli flakes
- 2 tbsp fresh thyme
- lemon slices
- fresh parsley
- 50 g feta, crumbled
- 4 servings tzatziki
- pink pickled onions
- green salad
Equipment
knifecutting boardblenderbaking trayovengraterbowlgarlic pressspoonplatefork
Tips
- Give it a baste after 25 minutes of baking.
- Serve on a bed of tzatziki with feta, pickled onions, and fresh parsley for elevated flavor.
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