Greek-style chicken and potatoes
Brian Lagerstrom · ♥ 15.2K likes · 357K views · 19 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb bone-in skin-on chicken thighs
Trim the excessive fat and extra skin from the thighs with a paring knife, front and back.
- salt
Season each thigh with a two-finger pinch of salt per side and dry brine in the fridge about 60 minutes.
- 50 g extra virgin olive oil
- 5 g dried oregano
- 5 g ground black pepper
- 2–3 g dried thyme
- 45 g garlic cloves
- 1 whole lemon zest
- ½ whole lemon juice
- 2–3 whole russet potatoes
Whisk the olive oil, oregano, black pepper, thyme, pressed garlic, lemon zest and lemon juice into a herby garlic paste.
Cut the potatoes through the widest part, halve again and cut into three to four chunky two-inch wedges.
Cutting chunky russet wedges
Toss the potatoes and the salted chicken through the marinade, spreading the garlic evenly and biasing it to the skin side.
Lay the potatoes out in three flat rows in a nine by 13 metal baking dish and set the chicken on top without overlap.
- 150 g chicken stock
Pour the chicken stock evenly through the tray to give a base layer under the potatoes.
Bake at 350F, no convection, for about 70 to 90 minutes, until the chicken reaches about 185F.
Rest 15 to 30 minutes so the pectin in the potatoes sets and the chicken juices settle.
Lift the chicken off, scoop the potatoes onto a platter and hold both in a 175F oven.
- 50–75 g chicken stock
Add the further stock to the pan and scrape up the browned edges and fond with a wooden spoon.
- 3 g mustard
Transfer to a sauce pan, simmer and reduce about two minutes, whisk in the mustard and reduce a further 60 seconds until it leaves a trail.
- parsley
- lemon
Serve the chicken on the potatoes with a little of the jus, chopped parsley and a tiny bit of lemon.
Plating and tasting