Mediterranean Lemon Herb Chicken And Potatoes Recipe

About this recipe

This high-protein dinner features tender chicken and golden potatoes baked with a zesty lemon-herb sauce. Perfect for solution seekers looking for a flavorful and satisfying meal.

Ingredients

• - Thomas Ridley Fresh British Chicken Thighs
• 100 G Jumbo Garlic 100g
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Filippo Berio Garlic Flavoured Olive Oil
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Arrange 1 kg chicken thighs, 6 medium potatoes (cut into wedges), and 4 whole garlic cloves in a large roasting pan.
3. 3. Season the chicken and potatoes generously with salt and pepper.
4. 4. In a small bowl, whisk together 3/4 cup olive oil, 2/3 cup lemon juice, 2 teaspoons dried oregano, and 3/4 cup chicken broth until well combined.
5. 5. Pour the lemon-herb mixture evenly over the chicken and potatoes, ensuring everything is coated.
6. 6. Bake in the preheated oven for about 1 hour and 15 minutes, basting occasionally with the pan juices, until the chicken is cooked through and golden brown, and the potatoes are tender.
7. 7. Remove from the oven and let rest for 5 minutes before serving. Serve warm with the pan juices drizzled over the top.