Turkish · Dinner
Lemon Roasted Chicken Thighs
Tavuk Firinda Limonlu
Aegean lemon-roasted chicken thigh with potato wedges, garlic, and oregano in a single-pan tray, finished with bright preserved-lemon notes and parsley for a fast Mediterranean weeknight roast.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
38gCarbs
3gSugar
6gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Heat oven to 200C. Pat chicken dry, rub with half the salt, pepper, oregano, and thyme. Cut potatoes into 2cm wedges. Slice roasting lemons thinly, slice garlic, chop parsley, halve finishing lemons.
2
Build
Toss potatoes with remaining salt, half the olive oil, and bay leaves in a wide oven-safe skillet (at least 12 inches) until coated. Scatter garlic and lemon slices across potatoes, then nestle chicken thighs skin-up on top.
3
Roast
Drizzle remaining olive oil over chicken skin, pour hot stock around pan edges. Roast at 200C for 40 minutes until skin is deeply burnished, juices run clear, and potatoes are golden and fork-tender.
4
Rest and plate
Rest pan off heat 5 minutes on a trivet. Sprinkle pul biber over chicken skin and glaze with pan jus. Divide chicken, potatoes, roasted lemon, and garlic between two warm plates, spoon jus over, scatter parsley, finish with lemon squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thigh, bone-in
- 600g (21.2 oz) waxy potatoes
- 10 garlic cloves
- 4 small lemons
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 40ml (2.7 tbsp) extra-virgin olive oil
- 240ml (1 cup) hot chicken stock
- 2 small bay leaves
- 20g (small handful) flat-leaf parsley
- 0.5 tsp pul biber Aleppo flakes