One pan of lemony oregano chicken thighs and golden potatoes with a Greek salad

$10.72/serving$10.85at the cheapest of your stores this week11 ingredients on sale

Ingredients

• chicken thigh (bone-in, skin-on)550 g
• yellow potato3 ea
• lemon3 ea
• oregano3 tsp
• garlic4 cloves
• chicken stock3/4 cup
• olive oil3 tbsp
• cucumberhalf a cucumber
• on the vine tomato1 ea
• red onion1/4 onion
• feta cheese1/2 cup, crumbled

Method

1Season everything

• •Heat the oven to 425F.
• •Cut the potatoes into thick wedges and spread them in a baking dish.
• •Pat the chicken thighs dry and nestle them skin side up among the potatoes.
• •Whisk the juice of one lemon, 2 tbsp of the olive oil, 2 tsp of the oregano, minced garlic and a big pinch of salt and pepper.
• •Pour it over everything, turning the potatoes to coat.

2Roast

• •Pour the chicken stock (or bouillon dissolved in 3/4 cup of hot water) into the bottom of the dish.
• •Cut one lemon into wedges and tuck them in.
• •Roast 45 to 50 minutes, basting once, until the chicken reads 175F at the bone and the potatoes are golden and sitting in lemony pan juices.

3Greek salad

• •Meanwhile, cut half the cucumber and the tomato into 3/4 inch chunks.
• •Thinly slice a quarter of the red onion.
• •Toss with a drizzle of the remaining olive oil, a squeeze of the remaining lemon, the remaining oregano and a pinch of salt.

4Plate

• •Rest 5 minutes.
• •Plate the chicken and potatoes, spooning the pan juices over top.
• •Crumble the feta over everything and serve with the roasted lemon wedges.
• •Serve the Greek salad alongside.