Chicken Greek Lemon Potatoes

Greek Lemon Chicken & Potatoes

Crispy chicken thighs, baked in a super garlicky, lemony and herby sauce (8 cloves of garlic is no joke), inspired by flavours from the Mediterranean with oregano and thyme, perfectly roasted potatoes that soak up that delicious sauce whilst baking.

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Cook: 45 minutes

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Preheat the oven to 210°C/ 190°C fan/ 410°C.
Add all the Lemon-Garlic sauce ingredients to a jug and blend using a stick blended until combined.
Cut the potatoes into chunky wedges, no need to par boil them for this recipe! Add the chicken thighs and potatoes to a very large, lined baking tray, pour the sauce onto the chicken thighs and mix so the potatoes are coated in some of the sauce too. Drizzle with a little olive oil, add in the thyme, season with a salt and pepper. Bake the traybake for 25 minutes, remove form the oven, flip the potatoes only and baste the chicken, then bake for 20 minutes.
To serve, spread the tzatziki onto a plate, add the chicken and potatoes, spoon over any remaining roasting juices, garnish with the parsley, feta and pink pickled onions. Serve a green salad along side if you fancy it.

Ingredients

Serves 4

  • 1kg of white potatoes, washed but leave the skin on.
  • 4 bone in, skin-on chicken thighs.
  • 1/2 tbsp of extra virgin olive oil.
  • Salt and pepper, to taste.

For the lemon-garlic sauce:

  • 2 tbsp of extra virgin olive oil.
  • 2 tsp of salt.
  • Plenty of black pepper.
  • 6-8 cloves of garlic.
  • 1/2 tbsp of smoked paprika.
  • Tsp of cumin.
  • Tbsp of oregano.
  • Juice of 2 lemons.
  • 1/2 tbsp of honey.
  • A pinch of chilli flakes.
  • 2 tbsp of fresh thyme.

To serve:

  • Lemon slices.
  • Fresh parsley, to garnish.
  • 50g of feta, crumbled.
  • 4 servings of tzatziki.
  • Pink pickled onions
  • Green salad, optional.

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