Baked Lemon Chicken & Potatoes & Whipped Feta | How To Make Juicy Lemon Chicken Thighs

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Peel the Yukon gold potatoes (optional) and cut them into large chunks.

In a bowl, combine 1/2 cup low sodium chicken broth, 1/3 cup extra virgin olive oil, 1 tablespoon lemon zest, 1/3 cup fresh lemon juice, and 1/2 teaspoon salt. Add 3 crushed garlic cloves and mix well.

Top the potato chunks with half of the lemon sauce and set the other half aside.

Prepare the chicken marinade by mixing salt, Cajun seasoning, garlic powder, Greek oregano, crushed garlic, and Dijon mustard.

Rub the marinade on the bone-in chicken thighs, ensuring to get under the skin for maximum flavor.

Optionally add about 1/2 teaspoon of oregano to the potatoes.

Place the chicken thighs directly on top of the potatoes in the baking dish.

Pour the remaining lemon sauce over the chicken and potatoes.

Bake at 400 degrees Fahrenheit for 1 hour.

Grill the dish for about 5 minutes after baking to finish.

Check that the internal temperature of the chicken is at least 165 degrees Fahrenheit and that the potatoes are tender.

To make the whipped feta, blend 8 ounces of feta cheese, 3/4 cup labneh or Greek yogurt, dill, onion powder, salt, pepper, and a roasted garlic clove until smooth and creamy.

Plate with two dollops of whipped feta, add a piece of chicken, some lemony potatoes, and optionally top with Aleppo pepper.

Serve with veggies and toasted bread to soak up the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens