There is nothing better than coming across a dish like this 5 Star Greek Lemon Chicken! It really ticks all of the boxes – simple, quick to prepare, nutritious, healthy and packed full of flavour. I can tell you now that we will absolutely be cooking this more regularly in our house!

5 Star Greek Lemon Chicken

Preheat oven to 200°C/180°C fan-forced and arrange potato, onion, capsicum and garlic in the pan and place the chicken on top, then pour over stock. Finely grate and juice 1 lemon (reserving the rind). Cut remaining lemon into wedges. Add lemon juice and wedges to pan and season with salt and pepper.

Put it all in the pan!

Roast for 15 minutes or until chicken starts to brown (leave it for a bit longer if it’s not browned up properly just yet). Reduce temperature to 180°C/160°C fan-forced and roast for 25 minutes. Add tomatoes and olives. Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.

Add the tomatoes and olives!

Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture and serve!!! Enjoy the flavour explosion!!

Note: if there are any leftovers, remove the lemon segments before packing away otherwise the lemon can be a bit overpowering the next day (unless you like it like that!!)

Voila! 5 Star Greek Lemon Chicken!

SERVES 4

PREP 10 mins, COOK TIME 55 mins

INGREDIENTS

8 small (250g each) chicken thigh cutlets (skin on), trimmed

300g potatoes, cut into 2.5cm pieces

1 medium red onion, cut into wedges

1 medium red capsicum, cut into strips

4 garlic cloves, unpeeled

1/2 cup chicken stock

2 medium lemons

250g cherry truss tomatoes

1/3 cup pitted kalamata olives

2 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh basil leaves

Preheat oven to 200°C/180°C fan-forced. Arrange potato, onion, capsicum and garlic in the pan and place the chicken on top. Pour over stock. Finely grate 1 lemon. Reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. Add lemon juice and wedges to pan. Season with salt and pepper.

Roast for 15 minutes or until chicken starts to brown (leave it for a bit longer if it’s not browned up properly just yet). Reduce temperature to 180°C/160°C fan-forced. Roast for 25 minutes. Add tomatoes and olives. Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.

Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture. Serve.

Note: if there are any leftovers, remove the lemon segments before packing away otherwise the lemon can be a bit overpowering the next day (unless you like it like that!!)

About The Author

Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for learning and getting kids of all ages in the kitchen.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *