Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs
- 14.1 oz (400 g) potatoes, small wedges
- 1.8 oz (50 g) lemon juice
- 5.1 US fl oz (150 ml) chicken broth
- 3.1 tsp (14 g) olive oil
- 0.4 oz (10 g) garlic, minced
- 1.0 tsp (2 g) dried oregano
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat oven to 425°F (220°C). Toss potatoes with oil, lemon juice, broth, garlic, oregano, salt and pepper in a roasting dish.
- Roast potatoes alone for 15 minutes. Stir and place chicken among the wedges.
- Roast for another 30–35 minutes until potatoes are tender and chicken reaches 165°F (74°C). Spoon pan juices over chicken halfway through.
- Rest for 5 minutes and divide chicken, potatoes and juices between two plates.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 497 kcal · Protein 47 g · Carbohydrates 39 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.