Batch Kotopoulo Lemonato with Potatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 85 min · Chicken · gluten-free, dairy-free, high-protein
462 cal
32g protein
34g carbs
22g fat
per serving · estimated
Ingredients
- 1 lb bone-in chicken thighs
- 2 russet potatoes
- 1 lemon
- 2 garlic cloves
- 1/4 cup olive oil
- 3/4 tbsp dried oregano
- 1/4 cup chicken broth
- 1/4 tbsp Dijon mustard
Method (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.