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Lemon and oregano chicken and potato tray

Potatoes and chicken soaking up lemon, Greek-style.

  • 55 min
  • 1 serving
  • Italian cuisine
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Lemon and oregano chicken and potato tray

Per serving

Calories
499 kcal
Protein
39.7 g
Carbohydrates
47.8 g
Fat
17.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Skinless chicken thighs170 g
  • Potatoes220 g
  • Lemon1
  • Dried oreganoto taste
  • Garlic1 clove
  • Chicken broth100 ml
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: celery,

Method

  1. Preheat a conventional oven to 200 °C. Peel the potatoes and cut them into wedges; wash the lemon, squeeze three quarters of it and slice the rest for serving; crush the garlic clove.
  2. Arrange the potatoes in a baking dish with the chicken thighs, in a single layer.
  3. Season with the lemon juice, dried oregano, garlic, oil, salt and pepper, toss well and pour the chicken stock into the bottom.
  4. Roast for 45 minutes, turning everything halfway, until the liquid is absorbed, the potatoes are golden at the edges and the chicken is golden with clear juices.
  5. Serve with the lemon slices.

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