Greek lemon chicken
I have been obsessed with Greek cuisine ever since we went to Athens for a short vacation this year. We were lucky to have a ton of amazing friends who got us up and close to the culture, and families that educated me with recipes and flavour combinations on the lunch & dinner table.
After heading back I decided to venture a bit into some of my favorite recipes, but I think I have some time to go before I turn extempo. So until I reach that expertise level, I decided to listen to my favorite Greek Chef - Akis Petretzikis! :D :P
What I love about this recipe is that one can spin it off with readily available ingredients either at home, or easily available at any supermarket. Also, I love that it is healthy and budget friendly. I replaced some ingredients with what I had at home, so the taste might not be absolutely similar to the one prepared by Akis, but none of us could complain about it!
Time for preparation: 90 minutes (most of it is oven time!)
- Check thigh - 500 grams
- Juicy lemon - 2 pieces
- Mushroom/vegetable/chicken Stock cube - 1 cube
- Honey - 3 tbsp
- Mustard paste - 1.5 tbsp
- Fresh thyme - 5 twigs
- Dry oregano - 1 tbsp
- Garlic - 4 cloves
- Olive oil - 1/2 cup
- Water - 1/2 cup
- Potatoes - 7 huge, or 10 small ones
- Add all the ingredients from 3-10 in a blender. Add the peel of 2 lemons, and juice (of course!) to the mix and blitz until everything is nice and smooth in consistency.
- Add the marinade mixture to clean chicken thigh and let the mixture marinate for at least 1 hour
- While the chicken is marinating, clean the potatoes and cut them into wedges.
- Heat a pan and add a few spoons of olive oil. Lightly brown the potatoes for that glaze in the olive oil, and add salt and pepper to taste. At this point, I would also add whatever extra spice I feel like to the potatoes (paprika powder, chilli powder) but that is completely optional. This process shouldn't take more than 5 minutes, else the potatoes start to cook.
- Meanwhile, preheat the oven to 200 degrees Celsius (fan) and get an oven-proof dish out of your closet :D
- Layer the potatoes on the oven-proof dish, and add the pieces of chicken on top. Don't waste any of that precious marinade, dump it all on the dish!!
- Cover the dish in oven-proof paper or aluminium foil and bake the chicken for 30 minutes. After 30 minutes, discard the foil and continue to cook for another 30 minutes.
- Tadaa! Chicken is ready!!!
I love having this chicken with some Greek salad, or some white bread. We were lucky to have a great weather today, and were able to enjoy the chicken in our balcony. I can imagine that I'd love this lemony recipe even more when it is cold outside!