Step by step

Instructions

0 z 7

1Step 1Preheat the oven to 200 °C. Pat the chicken thighs dry with paper towels. Wash the potatoes and cut into wedges or larger cubes, cut the onion into wedges, and roughly chop the garlic.
2Step 2Squeeze the juice of 1 lemon into a large bowl. Add olive oil, stock or water, oregano, sweet paprika, ground cumin, salt, and pepper. Mix to make a lemon marinade.
3Step 3Add the chicken thighs, potatoes, onion, and garlic to the bowl. Mix thoroughly so the meat and potatoes are coated with the marinade. If you have time, let sit for 20 to 30 minutes.
4Step 4Transfer the mixture to a larger roasting pan. Spread the potatoes in a single layer and place the chicken on top, skin-side up. Slice the second lemon into rounds or wedges and tuck them among the potatoes.
5Step 5Place the roasting pan in the oven and bake for 35 minutes. Then spoon the juices from the bottom of the pan over the chicken and potatoes and add the olives.
6Step 6Bake another 15 to 20 minutes, until the chicken is cooked through, the skin is golden, and the potatoes are tender. For crispier skin, turn the grill on for the last 3 to 5 minutes and watch the pan.
7Step 7Let the finished chicken rest for 5 minutes. Sprinkle with crumbled feta and chopped parsley or dill. Serve straight from the pan with the juices released during roasting.

Kitchen tip

The biggest shortcut is to cut the potatoes and onion and mix the marinade in advance. You can marinate the chicken in lemon, olive oil, garlic, and oregano in the fridge for several hours, then in the evening simply transfer everything to the roasting pan and bake.

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Approximate per serving

Nutritional values

Energie780 kcalProteins43 gSacharidy45 gTuky49 g

Greek chicken with lemon, potatoes and olives from a single baking tray

Instructions

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Instructions

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Save this recipe for next time.

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