Ingredients:
Chicken & Potatoes:
4 bone-in chicken thighs
(700 g)
1.5 lb baby potatoes, halved
(680 g)
3 tablespoons olive oil
(45 ml)
2 lemons, juiced & sliced
(120 ml juice)
4 cloves garlic, minced
1 teaspoon dried oregano
(2 g)
1/2 teaspoon dried thyme
(1 g)
1 teaspoon salt
(6 g)
1/2 teaspoon black pepper
(2 g)
Feta Finish:
1/2 cup crumbled feta
(75 g)
Fresh parsley or dill, optional
Directions:
Preheat oven to 425°F / 220°C. Toss potatoes with olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Spread on baking dish.
Nestle chicken thighs among potatoes, place lemon slices on top.
Roast 40–45 minutes until chicken is golden and cooked through.
Sprinkle feta and herbs over hot dish and serve.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: ~520 kcal per serving | Servings: 4 servings