Greek Lemon Chicken

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Greek Lemon Chicken


The perfect combination of Greek-inspired ingredients makes this flavoursome dish a roast dinner winner for any occasion!

INGREDIENTS

  • 8 small (250g each) chicken thigh cutlets (skin on), trimmed 
  • 300g red rascal potatoes, cut into 2.5cm pieces
  • 1 medium red onion, cut into wedges 
  • 1 medium red capsicum, cut into strips
  • 4 garlic cloves, unpeeled
  • 1/2 cup Massel chicken style liquid stock
  • 2 medium lemons
  • 250g cherry truss tomatoes
  • 1/3 cup pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh basil leaves
  • Select all ingredients

METHOD


Step #1. Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan. Arrange potato, onion, capsicum and garlic around chicken. Pour over stock. Finely grate 1 lemon. Reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. Add lemon juice and wedges to pan. Season with salt and pepper.

Step #2. Roast for 15 minutes or until chicken starts to brown. Reduce temperature to 180°C/160°C fan-forced. Roast for 25 minutes.

Step #3. Add tomatoes and olives. Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.

Step #4. Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture. Serve.

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