Baked Chicken with Lemon Potatoes
Greek

Baked Chicken with Lemon Potatoes

A comforting traybake where juicy chicken and potato wedges absorb a flavorful, zesty marinade of fresh lemon, garlic, and oregano.

70 min 780 kcal 1 portion
Protein 55g
Carbs 55g
Fat 35g
High-protein Lactose-free Gluten-free

Ingredients

Quantities are for one portion.

  • 100 mlchicken stock
  • 1 tspdried oregano
  • 1lemon, juiced
  • 20 mlolive oil
  • salt and pepper to taste
  • 250 gpotatoes, cut into thick wedges
  • 200 gchicken thighs, bone-in
  • 2garlic cloves, minced

Method

  1. Preheat the oven. Place the chicken thighs and potato wedges into a wide roasting tin.
  2. In a small bowl, whisk the lemon juice, minced garlic, olive oil, dried oregano, salt, and pepper together.
  3. Pour the marinade over the chicken and potatoes, tossing everything well by hand so it is coated.
  4. Pour the chicken stock directly into the bottom of the roasting tin, avoiding pouring it over the chicken skin.
  5. Bake uncovered until the chicken is cooked through, the skin is crisp, and the potatoes are tender.
  6. Baste the chicken and potatoes with the pan juices halfway through cooking to keep them moist.
  7. Serve the chicken and roasted potatoes hot, spooning the remaining lemony pan juices over the top.

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