Greek · serves 2

Greek Lemon Chicken and Potatoes

One tray, forty-five minutes in the oven, and the potatoes soak up everything.

60 min Easy Non-vegetarian

Ingredients

  • 6 chicken thighs or legs
  • 5 potatoes, in thick wedges
  • 3 lemons
  • 10 garlic cloves, whole
  • 2 tbsp dried oregano
  • 1/2 cup olive oil
  • 1 cup stock or water
  • Black pepper

Method

  1. Oven to 200°C.
  2. Toss the potatoes with olive oil, juice of 2 lemons, oregano, whole garlic cloves, salt and pepper.
  3. Rub the chicken with the same mix, sit it on top of the potatoes, skin up.
  4. Pour the stock into the tray — not over the chicken skin, or it won't crisp.
  5. 45 minutes. Baste the potatoes once at the halfway mark.
  6. Last lemon squeezed over the whole tray at the end. Rest 5 minutes.

Questions people ask about Greek Lemon Chicken and Potatoes

How long does Greek Lemon Chicken and Potatoes take?

About 60 minutes from starting to sitting down, and it is straightforward. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of chicken in Greek Lemon Chicken and Potatoes?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Greek Lemon Chicken and Potatoes ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Greek Lemon Chicken and Potatoes vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

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