Batch Kotopoulo Lemonato with Potatoes
Greek · 85 min · Chicken · gluten-free, dairy-free, high-protein
462 cal
32g protein
34g carbs
22g fat
per serving · estimated
Ingredients
- 3 lb bone-in chicken thighs
- 4 russet potatoes
- 3 lemon
- 6 garlic cloves
- 1/3 cup olive oil
- 2 tbsp dried oregano
- 1 cup chicken broth
- 1 tbsp Dijon mustard
Method
- Cut potatoes into thick wedges and spread in a large roasting pan.
- Nestle the chicken thighs among the potatoes.
- Whisk olive oil, lemon juice, minced garlic, oregano, mustard, and broth and pour over everything.
- Roast at 400F for 45 minutes.
- Baste with pan juices and roast 15-20 more minutes until chicken reaches 175F and potatoes are golden.
- Cool and portion into containers with the juices.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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