Name: Greek lemon chicken
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1
Cuisine: greek
Ingredients: 8 small (250g each) chicken 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; 127.50 gm chicken style liquid stock; 2 medium lemons; 250g cherry truss tomatoes; 82.50 ml pitted kalamata olives; 40.00 ml chopped fresh flat-leaf parsley leaves; 20.00 ml chopped fresh basil leaves

Greek lemon chicken

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Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
65 minutes

Mouthwatering Greek-inspired roast dinner, perfect for any occasion!

Ingredients:

8 small (250g each) chicken 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
127.50 gm chicken style liquid stock
2 medium lemons
250g cherry truss tomatoes
82.50 ml pitted kalamata olives
40.00 ml chopped fresh flat-leaf parsley leaves
20.00 ml chopped fresh basil leaves

Instructions:

Start by preheating the oven to 200°C/180°C fan-forced. Next, place the chicken in a large roasting pan and surround it with potatoes, onions, capsicum, and garlic. Pour the stock over the ingredients. Grate the zest of one lemon and set it aside. Squeeze the juice from the lemon and cut the remaining lemon into wedges, adding both juice and wedges to the pan. Lastly, season everything with salt and pepper.
Roast the chicken at 425°F/220°C for 15 minutes until it starts to brown, then lower the temperature to 350°F/180°C fan-forced and continue roasting for another 25 minutes.
Roast a flavorful mix of tomatoes and olives with the chicken until perfectly cooked and tomatoes are slightly softened, about 10 to 15 minutes.
Mix parsley, basil, and the grated lemon rind in a bowl. Sprinkle the mixture over the chicken. Serve and enjoy.

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