GREEK-Style LEMON Chicken Thighs with Roast Potatoes

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium and cost.

Peel and cube the potatoes.

Place cubed potatoes in cold water and bring to a boil for 8 minutes to parboil.

Drain the potatoes and rough them up in the pot to create edges.

Prepare the marinade by blending garlic, lemon zest, lemon juice, red wine vinegar, Dijon mustard, dried oregano, dried thyme, salt, and black pepper.

Pat chicken thighs dry with kitchen towel and place them in a tray for marinating.

Loosen the skin of the chicken thighs and rub some marinade under the skin for flavor.

Place the chicken thighs on top of some marinade in the tray, keeping the skin dry.

Sprinkle a little salt and pepper on top of the chicken thighs and let them rest for 30 minutes.

Toss the carrots with olive oil, salt, thyme, and lemon juice, and set aside.

Preheat the oven to 200°C (about 400°F).

Add some olive oil to a baking tray and place the parboiled potatoes in it, roughing them up with the oil.

Place the marinated chicken thighs on top of the potatoes in the baking tray.

Put the baking tray in the oven and roast for 20 minutes before adding the carrots around the chicken.

After 20 minutes, add the carrots to the baking tray and return to the oven for an additional 30-35 minutes, or until the chicken is cooked through and crispy.

Prepare a quick lemon sauce in a pan while the chicken and vegetables are roasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens