Ingredients
Chicken
2.4 lbs chicken thighs
Marinade
6 medium cloves of garlic
2-1/4 teaspoons powdered chicken bouillon
1.5 teaspoon dry oregano
lemon juice of 2 lemons
lemon zest of 2 lemons (organic)
75 grams of olive oil
300 grams water
Fresh thyme
60 grams honey
90 grams Dijon mustard
Potatoes
8 medium Yukon gold potatoes, peeled and cut in equal-sized wedges (see note)
4 tablespoons olive oil
pepper
salt
fresh thyme
To serve
1 tablespoon strained Greek yogurt
Crusty bread and butter
Directions
1. Marinade Chicken: Prepare the marinade by adding all ingredients into a food processor and blending until the garlic is completely pureed. Add the chicken pieces and marinade in the refrigerator for 1 hour or up to one day.
2. Potatoes: Preheat the olive oil over medium heat in a nonstick pan. Place the potato wedges in a single layer in the pan. Season well with salt and pepper. Cook on one side without turning until it is golden brown and crispy. Flip the potatoes and repeat on the other side. Transfer into an oven-safe baking dish. The potatoes don't have to be fully cooked at this point because they'll be baked with the chicken.
3. Preheat oven to 390 degrees Fahrenheit. Place the chicken on top of the potatoes and drizzle with the marinade. Cover the baking dish with aluminum foil and bake for 25 to 30 minutes. Remove the aluminum foil and continue baking until the chicken thighs reach an internal temperature of 175 to 190 degrees (160 degrees if using chicken breasts).
4. Serve with a dollop of Greek yogurt and warm crusty bread.
Notes
- Potatoes: Peel potatoes and immediately submerge them in a bowl with cold water to prevent oxidation. After cutting the potatoes in wedges return to the cold water until ready to cook.
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