An Easy One Pan Greek Chicken and Potato Dinner | Kotopoulo Oreganato скачать в хорошем качестве

An Easy One Pan Greek Chicken and Potato Dinner | Kotopoulo Oreganato

KOUTOPOULO OREGANATO ROASTED OREGANO CHICKEN Every parent needs at least a few simple one-pan dinner recipe in their repertoire and this is one of mine. Sometimes I prep it in advance and leave it in the fridge to marinate while I’m at work. Other times I throw it together when I get home. Either way it tastes amazing. Makes 6 Servings Timing: 15 minutes prep, 1 hour cooking Ingredients 6 chicken legs with thighs attached bone in, cleaned and fully dried 1 cup olive oil ½ cup lemon juice ½ cup chicken broth 8 small white potatoes, cut into 1’’ wedges 6 cloves garlic, coarsely chopped 6 sprigs thyme, cleaned Zest of two lemons 2 tbsp dried oregano 2 tsp sea salt ½ tsp black pepper Kitchen Equipment: Baking dish large enough for your chicken to lay flat, I used a 13’’X17’’ Instructions Preheat your oven to 425* In a mixing bowl add the olive oil, oregano, lemon juice, garlic, lemon zest, salt and pepper. In a separate mixing bowl add 1/4th of the marinade and your potatoes, toss to coat and set aside. Lay the chicken in your baking dish. Top each piece with a generous amount of marinade and massage into the chicken. Massage the marinade under the skin to really intensify the flavor. Don’t worry if there is marinade left over, it is used in a later step. Strategically place the potatoes around the chicken. Carefully pour the chicken broth into the corner of the dish, making sure to not disrupt the marinade on the potatoes and chicken. Top with the fresh thyme and pour any additional marinade over the top. Bake for 45 minutes to one hour (ovens do vary so you’d like for the chicken to reach 165*). Once the chicken in fully cooked, turn on the broiler for just 3 minutes to really help crisp up the chicken skin. Remove from the oven and let cool for at least 10 minutes before serving. Serve with a generous drizzle of the olive oil sauce. Enjoy!