Greek-inspired Lemon Garlic Chicken with Roasted Potatoes

Ingredients

In this adaptation, the original Greek dish "Moshari lemonato me patates" is transformed into a Northeastern American version by incorporating local flavors and cooking techniques. The traditional Greek ingredients are replaced with ingredients commonly found in Northeastern American cuisines, while still maintaining the essence of the original dish. The flavors of lemon and garlic remain prominent, but the cooking methods and spices are adjusted to suit the Northeastern American palate. We alse have the original recipe for Moshari lemonato me patates, so you can check it out.

• 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 tablespoons lemon juice 3 tablespoons lemon juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1.5 pounds russet potatoes, cut into wedges 1.5 pounds russet potatoes, cut into wedges
• 1 tablespoon chopped fresh parsley (for garnish) 1 tablespoon chopped fresh parsley (for garnish)

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 24g (Saturated Fat: 6g)
• Carbohydrates: 26g (Sugar: 2g)
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.
2. 2.
   Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the oven to 425°F (220°C).
4. 4.
   Place the marinated chicken thighs on a baking sheet, skin side up, and roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is crispy.
5. 5.
   While the chicken is roasting, toss the potato wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast for 30-35 minutes, or until golden brown and crispy.
6. 6.
   Once the chicken and potatoes are cooked, remove them from the oven and let them rest for a few minutes.
7. 7.
   Serve the lemon garlic chicken alongside the crispy roasted potatoes. Garnish with chopped fresh parsley for added freshness and color.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in, skin-on chicken thighs as they provide more flavor and moisture to the dish.
• Russet potatoes — Make sure to cut the potatoes into evenly sized wedges to ensure they cook uniformly. Leaving the skin on adds extra texture and flavor.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the chicken and potatoes before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• To achieve a crispier skin on the chicken, broil it for the last 2-3 minutes of cooking time.
• Feel free to customize the herb blend to your liking by adding other dried herbs such as rosemary or basil.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the lemon garlic chicken with roasted potatoes as a main course. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

Arrange the golden-brown chicken thighs on a platter, garnish with chopped fresh parsley, and place the crispy roasted potatoes alongside. The vibrant colors and enticing aroma will make this dish visually appealing.