Crispy Lemon Chicken Thighs with Lemon Potatoes
Per serving 1150 kcal · 54g protein · 88g carbs · 71g fat
Ingredients
- 4 boneless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 500g waxy potatoes, cut into 2cm cubes
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 2 lemons (zest and juice of both)
- 120ml chicken stock
- Fresh parsley, chopped
- Fresh dill, chopped
Steps
- Pat the chicken thighs dry and season all over with the salt and pepper.
- Heat the olive oil in a large cast-iron skillet over medium-high. Place the thighs skin-side down and cook 6–7 minutes, until golden and crisp. Flip, cook 3 more minutes, then move them to a plate.
- In the same skillet, add the potatoes and stir to coat in the oil. Cook about 5 minutes, stirring now and then, until they start to brown.
- Add the garlic, oregano, the zest and juice of both lemons, and the chicken stock. Stir to combine.
- Nestle the thighs back in among the potatoes and transfer the skillet to a 400°F (200°C) oven. Bake 20–25 minutes, until the potatoes are tender and the thighs read 165°F (74°C) at the thickest part.
- Scatter the parsley and dill over the top and serve straight from the skillet.
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Greek lemon chicken is the kind of dinner that tastes like a lot more effort than it is. Boneless thighs go down in a hot skillet until the outside crisps, then everything finishes in the oven over potatoes that soak up the lemon, the garlic, and the stock the chicken leaves behind.
One skillet, about 40 minutes, two big servings. No leftover math, and nothing to wash but the pan.
Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F (175°C) oven for 12–15 minutes, or in a skillet with a splash of water so the chicken does not dry out.
- The crispy edges soften once stored, so this one is best the night you make it.
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