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Greek lemon chicken

A delicious all in pan chicken and vegetable roast

Serves 4 to 6

Ingredients

  • 8 sm (250g) checken thigh cutlets skin on, trimmed
  • 300g red rascal potatoes cut into 2.5cm pieces
  • 1 medium red onion, cut into wedges
  • 1 medium red capsicum, cut into strips
  • 4 garlic cloves, unpeeled
  • 1/2 cup chicken stock
  • 2 medium lemons
  • 250g cherry truss tomatoes
  • 2 tbls chopped flat leave parsley
  • 1 tbs chopped fresh basil leaves
  • Extra: feta cheese
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Method

  1. Preheat oven to 200 / 180 fan forced. Place chicken in a large roasting pan. Arrange potato, onion, capsicum, garlic around chicken. Pour over stock. Fine grate 1 lemon. reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. Add lemon juice and wedges to pan. Season with salt / pepper.
  2. Roast 15 minutes or until chicken starts to brown. Reduce temp to 180 / 160 fan forced. Roast 25 minutes. Add tomatoes and roast 10-15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.
  3. Combine parsley / basil / grated lemon. Sprinkle over chicken. Sprinkle crumbled fetta cheese
No Rating

Recipe Rating

4
Preparation Time: 15M
Cooking Time: 55M

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