Greek lemony roasted chicken and potatoes
Greek cuisine · Dimitra's Dishes · ♥ 969 likes · 28.3K views · 65 min video
No ratings yet
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken thighs
- potatoes
- ground cumin
- salt
- crushed red pepper flakes
- dried oregano
- black pepper
- olive oil
- parsley
- lemon juice
- 1 tsp paprika
- 4 cloves garlic cloves
Whisk olive oil with lots of freshly squeezed lemon juice and grated garlic for the lemony olive oil marinade.
Cut the peeled potatoes into cubes rather than wedges so they cook in about an hour with the chicken.
Put the chicken and potatoes in a baking tray, pour the marinade over, scatter the dried spices and herbs on top and mix everything with your hands.
- ¼ cup water
Add about a quarter cup of water to the pan.
Bake at 425F for 45 minutes to an hour, until the chicken is cooked and the potatoes are tender; raising the heat to 450F for the last 10 minutes gives more colour.
Scatter washed parsley leaves over the chicken and taste for salt. Serve with toasted bread for the sauce.