Greek Lemon Chicken and Potatoes

Ingredients

• 800 gboneless skinless chicken thighs
• 4¼medium potatoes (Yukon Gold or red), wedges
• 4 tbsplemon juice
• 2 tbspextra-virgin olive oil
• 1 tbspdried oregano
• 4cloves garlic
• 150 mllow-sodium chicken broth
• ¾ tspsalt
• ½ tspblack pepper
• 200 gEnglish cucumber
• 2medium tomatoes
• 40 gfeta, crumbled

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre.

2. Cut the potatoes into wedges and mince the garlic. In a large roasting pan, toss the potatoes with the lemon juice, oil, oregano, garlic, half the salt and the broth.

3. Season the chicken thighs with the rest of the salt and the pepper and nestle them among the potatoes.

4. Roast for 40 to 45 minutes, turning the potatoes once at 20 minutes, until the potatoes are golden and have absorbed the liquid and the chicken reaches 74°C (165°F).

   45 min timer

5. Dice the cucumber and tomatoes and toss with the crumbled feta.

6. Serve the chicken and potatoes with the pan juices and the salad.

Storing and reheating

Keeps 4 days.