Description
Crispy-skinned chicken thighs and baby potatoes baked in a zesty lemon-garlic broth with olive oil and oregano.
Ingredients
Units
Scale
- 2 pounds golden baby potatoes
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 teaspoon coarse black pepper, plus more as needed
- 1 cup chicken broth (or vegetable broth)
- 1/4 cup olive oil
- 4 large cloves of garlic, minced (or grated for stronger garlic flavor)
- Juice of 1 large lemon
- 2 teaspoons dried oregano
- 1/3 cup feta cheese (Bulgarian, Turkish, or Greek) for garnish
- 1/4 cup fresh chopped parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken thighs completely dry and season all over with salt and pepper.
- Cut the baby potatoes into quarters and season lightly with salt and pepper.
- In a bowl, whisk together the broth, olive oil, garlic, lemon juice, oregano, 1 teaspoon sea salt, and 1/2 teaspoon pepper.
- Arrange the potatoes in the baking dish, nestle the chicken (skin side up) on top of them. Pour the marinade evenly over the top, coating all the ingredients.
- Cover tightly with foil and bake for 45 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 15–20 minutes, until the chicken's skin is crispy and the internal temperature is 165°F (74°C).
- Top with crumbled feta and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked / Oven-Roasted
- Cuisine: Mediterranean / Greek