Greek-Style Chicken Thighs with Charred Lemon

Tzatziki & Spiced Potatoes

700 cals

20 mins

Description

Picture a view of the Acropolis outside your window as you dig into this stellar supper, fragrant with aromas of oregano and garlic. The juicy chicken, seared to perfection, gets a handoff from a star player in this Olympic relay race: charred lemon, juicy and sweetened from the heat of the skillet. On the side, you’ll serve a chopped Greek-style salad mixing tomatoes, cucumbers and salty little feta cubes to fully set the scene.

Contains:

Milk

Ingredients

for 2 servings

(Double for 4 portions)

4 Chicken thighs
450g Baby potatoes
15ml Minced garlic
1 Bunch of dill
2 Cucumbers
3 Tomatoes
1 Lemon
30g Feta
60g Tzatziki
15g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Nutrition

Total fat	37g
Saturated Fat	8g
Sodium	560mg
Total carbs	49g
Sugar	10g
Protein	44g
Fibres	6g

Recipe Instructions

Step 1: Roast the potatoes

Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, stirring halfway through, 20 to 25 min., until browned and tender.

Step 2: Cook the chicken & char the lemon

While the potatoes roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Halve the lemon lengthwise; drizzle with oil. Cook the chicken on the first side, partially covered, 4 to 6 min. Flip and add the lemon halves, cut-sides down. Cook, 4 to 6 min., until the chicken* is cooked through and the lemon is charred. Transfer the chicken to a plate and set aside in a warm spot. Transfer the lemon to a plate to cool.

Step 3: Mise en place

Small-dice the tomatoes. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle. When the lemon halves are cool enough, juice ½. In a small bowl, make the vinaigrette by combining 1 tbsp lemon juice and 2 tbsp oil (double both for 4 portions); season with S&P.

Step 4: Make the salad

Pick the dill fronds off the stems; roughly chop the fronds. In a large bowl, combine the vinaigrette, tomatoes, cucumbers, cheese, garlic and ½ the dill; season with S&P. Toss well.

Step 5: Plate your dish

Cut the remaining lemon into 2 wedges. Divide the potatoes and chicken between your plates. Garnish the chicken with the remaining dill. Serve the tzatziki, salad and lemon wedges on the side. Bon appétit!