Dinner · Greek · 20 min
Greek Lemon-Herb Roasted Chicken Thighs with Potatoes and Olives
- Calories
- 1982
- Protein
- 130g
- Carbs
- 86g
- Fat
- 122g
Ingredients
- 25.8 oz chicken thigh
- 3.2267 tbsp lemon juice
- 2.1481 tbsp extra virgin olive oil
- 1.1 tsp dried oregano
- 2.1667 clove garlic
- 17.2018 oz Yukon Gold potato
- 4.3009 oz kalamata olives
- 1.0833 tsp salt
- 0.5417 tsp black pepper
- 2.15 tbsp fresh parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02In a large bowl, toss the quartered Yukon Gold potatoes with 1 tablespoon of olive oil, half the salt, and half the black pepper.
- 03Spread the potatoes in a single layer on a large baking sheet and roast for 20 minutes.
- 04In the same bowl, combine the remaining 1 tablespoon of olive oil, fresh lemon juice, minced garlic, dried oregano, remaining salt, and remaining black pepper. Add the chicken thighs and coat thoroughly.
- 05Remove baking sheet from oven, nestle chicken thighs among the potatoes, and scatter pitted Kalamata olives around the sheet.
- 06Return to oven and roast for 35-40 minutes until chicken skin is golden and crisp, potatoes are tender, and chicken reaches an internal temperature of 165°F (74°C).
- 07Garnish with fresh chopped parsley before serving.
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