Lemony Chicken With Potatoes and Oregano

Name: Lemony Chicken With Potatoes and Oregano
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: • 2 lemons; • 1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip); • 1 1/4 pounds Yukon Gold potatoes scrubbed, halved and cut into 1/2-inch wedges; • 1 3/4 teaspoons dried oregano, plus more for serving; • 1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving; • 3/4 teaspoon freshly ground black pepper; • 3 tablespoons extra-virgin olive oil; • Mayonnaise, mustard, ketchup or hot sauce, for serving

6 steps

Prep:10minCook:45min

NOTES You can substitute 1 1/4 pounds chicken drumsticks for the thighs, or use a combination of thighs and drumsticks Bone-in, skin-on breasts can also be substituted; because they cook more quickly than dark meat does, you'll need to start checking on them after 30 minutes of total roasting time. You can substitute Italian seasoning for the oregano. You can add the following ingredients to the pan : garlic cloves, feta cheese, black olives , paprika , onions

Updated at: Thu, 20 Jun 2024 02:09:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories711.2 kcal (36%)

Total Fat48 g (69%)

Carbs41.2 g (16%)

Sugars3.6 g (4%)

Protein30.5 g (61%)

Sodium1097.2 mg (55%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2lemons

1.25 poundschicken thighs

bone-in, skin-on, 2 to 3, patted dry with paper towels

1.25 poundsYukon Gold potatoes

scrubbed, halved and cut into 1/2-inch wedges

1 ¾ teaspoonsdried oregano

plus more for serving

1 ½ teaspoonskosher salt

such as, plus more for serving

¾ teaspoonblack pepper

freshly ground

3 tablespoonsextra-virgin olive oil

Mayonnaise

or hot sauce, for serving

mustard

ketchup

Instructions

Step 1

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up)

Step 2

• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges for serving.

Step 3

• Add potatoes to the large bowlwith the lemon quarters. Add 1/2 the spices : the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again. Set aside on the roasting pan

Step 4

• Add chicken and potatoes to the large bowl with the lemon quarters. Add the remaining spices : the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.

Step 5

• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).

Step 6

• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.