ONE POT Greek Lemon Chicken & Potatoes | deliciously easy dinner for one!

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless breasts reduce fat while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

chicken broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock is lower in sodium and can be made from scraps.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a fresh flavor, while dried parsley is often less costly.

Sear the chicken leg skin side down in a cold pan until golden brown.

Season the chicken skin with salt and add a tiny bit of oil to prevent sticking.

Cut the baking potato into wedges about an inch thick.

Chop the courgette into small chunks, using about 150 g.

Slice half the lemon into rounds and squeeze the other half for juice later.

Peel four bulbs of garlic.

Remove the chicken from the pan and add the potatoes, courgette, and lemon slices.

Add hot paprika, dried oregano, salt, and olive oil to the pan and toss everything together.

Lay the chicken leg on top of the potatoes and nestle the lemon slices around it.

Cover with a lid and bake in the oven.

After 30 minutes, remove the lid and bake for an additional 10 minutes to char the top.

Drizzle the flavorful liquid from the pan over the dish before serving.

Finish with fresh lemon juice, crumbled feta cheese, and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens