Greek Lemon Chicken and Potatoes
Chicken thighs and potato wedges roasted in lemon, garlic and oregano until crisp and juicy.
- Cuisine
- Greek · Attica
- Time
- 1 h total (15 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 2 lb boneless chicken thighs
- 2 lb potatoes, cut into wedges
- 1/4 cup olive oil
- 2 lemons
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb green beans
Method
- Heat the oven to 425°F.
- Toss the chicken and potatoes with the oil, juice of 1 1/2 lemons, garlic, oregano, salt and pepper in a roasting pan.
- Pour the broth into the pan and roast for 30 minutes. Turn everything, add the green beans and roast 15–20 minutes more, until golden.
- Squeeze over the last of the lemon and spoon the pan juices over to serve.
Diets and allergens
Fits: Dairy-free, No pork, No beef, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 52.6 g
- Carbohydrates
- 54.4 g
- Fat
- 23.5 g
- Fiber
- 7.5 g
- Sodium
- 916 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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