Food Clips By FLIK: Greek Chicken and Potatoes

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: sour cream

Strained cottage cheese provides a similar texture with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

red onion

🥗Healthier: shallots

💰Cheaper: yellow onion

Shallots provide a milder flavor, while yellow onion is more economical.

Preheat oven to 500°F.

Cut 8-ounce chicken breasts in half to ensure even cooking.

Peel russet potatoes using a European-style peeler.

Cut potatoes into eight pieces to match the size of the chicken.

Place potatoes in a sheet pan and add fresh oregano on the stem to prevent burning.

Add about a teaspoon of chili flake to the potatoes.

Crush garlic cloves with the side of a knife and add to the potatoes.

Season potatoes with black pepper and kosher salt.

Add enough low-sodium chicken stock to cover the potatoes and chicken.

Squeeze fresh lemon juice over the dish but do not add the lemon itself to avoid bitterness.

Cover the pan tightly with two sheets of aluminum foil to retain moisture.

Place the pan in the oven and cook for 40 minutes, checking to ensure it comes to a boil.

After 40 minutes, remove the foil to let the liquid reduce and flip the chicken while leaving the potatoes undisturbed.

Prepare a Greek salad with cucumbers, onions, feta cheese, kalamata olives, red wine vinegar, and fresh herbs like parsley and dill.

Season the salad with salt and pepper, and finish with extra-virgin olive oil.

Serve the chicken and potatoes with the Greek salad on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens