Introducing our hassle-free, time-saving solution for those craving the comfort of roast chicken without the fuss, our Lemon, Garlic and Oregano Chicken and Potatoes. This recipe offers a delicious twist on the classic roast, infusing succulent chicken and hearty potatoes with a zest marinade of lemon, garlic and oregano. Whether you’re racing against the clock on a busy weeknight or entertaining guests, this one-pan wonder is your saviour!
Serves 4-6
Ingredients
½ C olive oil
Juice 3 lemons - approx ¼ C
1 tbsp dried oregano
4 garlic cloves, minced
2 tsp salt
1 tsp freshly cracked pepper
1kg chicken chops
6 large potatoes, peeled and cut into wedges
1 brown onion, cut into thick slices
150g feta
¼ C kalamata olives
Method
- Preheat the 190 degrees celsius.
- In a jug, combine the olive, lemon juice, oregano, garlic and salt and pepper.
- Pat the chicken chops dry and place in a dish, pouring half of the marinade over the chicken and tossing to combine. If time permits, allow the chicken to marinade for a few hours, or letting it marinade while you prepare everything else is fine too.
- On a baking tray, arrange the potatoes and onion evenly and then pour over the remaining marinade and stir to coat.
- Break feta over the top of the potatoes and onion, followed by the olives.
- Place the chicken pieces on top and pour over any remaining marinade.
- Bake in the oven for 50 mins to an hour.
- If the chicken or potatoes require a little more colour, turn on the grill but be careful to not let it burn.
- Garnish with fresh oregano and drizzle all the remaining juices over the top of the chicken.
