Kotopoulo lemonato: lemon-oregano chicken with potatoes
Roast chicken thighs with potatoes soaking up the lemony juices.
Open in the appPer serving
- Calories
- 522 kcal
- Protein
- 40 g
- Carbohydrates
- 54.2 g
- Fat
- 17.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Skinless chicken thighs160 g
- Potatoes220 g
- Lemon0.5
- Garlic2 cloves
- Dried oregano1 teaspoon
- Mustard5 g
- Extra virgin olive oil10 g
- Chicken broth100 ml
- Green beans120 g
- Saltto taste
- Black pepperto taste
Contains: celery, mustard,
Method
- Preheat a conventional oven to 200 °C. In a bowl whisk the lemon juice, mustard, extra virgin olive oil, crushed garlic, dried oregano, salt and black pepper with a fork until emulsified.
- Peel the potatoes and cut them into wedges. Arrange them in a baking tray with the chicken thighs, pour over the dressing and the chicken stock and toss to coat.
- Roast for 45 minutes, turning the chicken and potatoes halfway, until the chicken is golden and the potatoes are tender and have soaked up most of the juices.
- For the last 15 minutes top and tail the green beans and boil them in salted water for 8 minutes, until tender but crisp; drain and dress with a spoonful of the pan juices.
- Serve the chicken with the potatoes and the green beans alongside.
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