in Greece

Greek chicken thigh pan

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Ingredients for 6 servings:

  • 6 chicken legs
  • 1 kg potatoes, preferably small
  • 750 g onion(s), small
  • 5 lemon(s), juice
  • ⅛ liter olive oil
  • salt and pepper
  • 2 tsp thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for preparation, very simple, cooks on the side

Place the chicken thighs side by side in a roasting pan or on a deep baking sheet. Peel the potatoes and onions. Mix the lemon juice with an equal amount of olive oil, whisk vigorously, and season with salt and pepper. Toss the potatoes in this marinade. Distribute the onions and potatoes between the chicken thighs on the baking sheet. Season the meat with salt and pepper. Pour the marinade over the chicken and sprinkle with thyme. Bake in an oven preheated to 200°C (400°F) for about 2 hours. If the chicken thighs or potatoes become too brown, cover the baking sheet or roasting pan with aluminum foil. Sprinkle with chopped basil before serving (fresh parsley will also work).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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