Curtis Stone’s best ever Greek lemon chicken | Cook with Curtis | Coles

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.

Cook Charisma potatoes in a pot with salt and water until just cooked through.

Remove potatoes and place them on baking paper.

Smash the potatoes gently with the bottom of a glass.

Heat olive oil in a pan and add the smashed potatoes, cooking for about 5 minutes on one side.

Flip the potatoes and cook for another 5 minutes on the other side until crispy.

In another pan, sauté slices of lemon in a little oil until caramelized on both sides.

Season chicken thighs with salt and pepper and add to a hot pan with olive oil, cooking until golden brown on both sides for about 6 minutes each.

Remove chicken from the pan and let it rest.

In the same pan, add butter, garlic, and rosemary, frying until the rosemary is lightly crisp.

Add chicken stock and lemon juice to the pan and bring to a simmer.

Return the chicken thighs to the pan to finish cooking in the stock for a minute.

Place the chicken over the crispy potatoes and spoon the garlic and lemon sauce over the top.

Garnish with lemon slices and rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens