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Recipe Detail Page
Lemony Chicken & Potatoes with Greek Salad
Autumn 2019
A simple dinner by way of the Mediterranean. Make the salad while the chicken and potatoes are cooking and you’ve got a not-so-everyday feast on the table in minutes.
Serves 2 to 3
CHICKEN
¼ cup (60 mL) olive oil
¼ cup (60 mL) fresh lemon juice
2 tbsp (30 mL) dried oregano
2 cloves garlic, minced
½ tsp (2 mL) dried red pepper flakes
Kosher salt and black pepper to taste
4 bone-in, skin-on chicken thighs, about 1 ½ lbs (680 g)
½ lb (225 g) baby potatoes, sliced in half
½ medium red onion, sliced
1 lemon, wedged
2 oz (55 g) feta cheese, crumbled
¼ cup (60 mL) pitted Kalamata olives
SALAD
½ medium red onion, sliced
2 tbsp (30 mL) red wine vinegar
3 medium tomatoes, wedged
½ English cucumber, sliced
½ green pepper, cored and sliced
Handful of pitted Kalamata olives
4 oz (115 g) slab of feta cheese
3 tbsp (45 mL) olive oil
1 tsp (5 mL) dried oregano
1 Preheat oven to 400°F (200°C).
2 Place a large piece of foil on a baking sheet, with the edges rising up to catch any liquid. In a large bowl, toss together with olive oil, lemon juice, oregano, garlic, red pepper flakes, salt, black pepper, chicken, potatoes, onions and wedged lemon. Coat everything then spread evenly over foil with the chicken on top, skin facing up. Top with another piece of foil and crimp edges together so that the package is well sealed.
3 Bake on a baking sheet in the preheated oven for 30 to 35 minutes or until chicken is cooked through, then remove top foil layer and sprinkle with crumbled feta and olives. Increase temperature to broil and cook for an additional 2 to 3 minutes, or until chicken and cheese have started to brown and the internal temperature of chicken is 165°F (74°C).
4 For the Greek salad, in a small bowl, marinate red onion in vinegar for 10 minutes. Combine the prepared tomatoes, cucumber, green pepper and olives in the serving dish. Scatter onions and vinegar around, then top with feta, and drizzle with olive oil and a sprinkling of oregano.
5 Serve chicken and potatoes with salad.
Serves 2 to 3
