Packed with flavors and topped with feta cheese! Mediterranean Lemon Herb Chicken.
Ingredients:
1 pound baby potatoes, halved
4 tablespoons plus 1/3 cup extra virgin olive oil
Kosher salt and black pepper
2 lemons, 1 halved, and 1 sliced
6 chicken thighs or breasts
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 shallot, chopped
Red pepper flakes, to taste
6-8 garlic cloves, lightly smashed
2 cups mixed fresh parsley, oregano, and dill, chopped
1 medium yellow onion, sliced
6-8 ounces feta cheese, cubed
4 tablespoons salted butter, sliced into 6 pieces
2 tablespoons red wine vinegar
1-2 pepperoncini, chopped
3/4 cup Greek olive mix, or green olives, torn
Directions:
Preheat the oven to 425°F.
On a large baking sheet, toss the potatoes with 2 tablespoons olive oil, season with salt and black pepper. Add the lemon halves and roast for 20 minutes, or until tender.
In a bowl, combine 2 tablespoons olive oil with the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes.
Remove the potatoes from the oven, nestle the chicken among them, and arrange the onions, garlic, and lemon slices around. Place a slice of butter on each chicken piece. Return to the oven for 20-25 minutes, until the chicken is cooked through.
For the dressing, mix the remaining 1/3 cup olive oil with red wine vinegar, herbs, pepperoncini, and olives. Finely chop the lemon slices, discarding seeds, and mash the garlic into a paste. Stir both into the dressing. Season with red pepper and salt.
Pour the dressing over the cooked chicken and potatoes, break the feta over the top, and garnish with fresh herbs.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes | Kcal: 540 kcal | Servings: 6 servings
Mediterranean Lemon Herb Chicken
Ingredients
- 1 pound baby potatoes halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- Kosher salt and black pepper
- 2 lemons 1 halved, and 1 sliced
- 6 chicken thighs or breasts
- 2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- 1 shallot chopped
- Red pepper flakes to taste
- 6-8 garlic cloves lightly smashed
- 2 cups mixed fresh parsley oregano, and dill, chopped
- 1 medium yellow onion sliced
- 6-8 ounces feta cheese cubed
- 4 tablespoons salted butter sliced into 6 pieces
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini chopped
- 3/4 cup Greek olive mix or green
Instructions
- Preheat the oven to 425°F.
- On a large baking sheet, toss the potatoes with 2 tablespoons olive oil, season with salt and black pepper. Add the lemon halves and roast for 20 minutes, or until tender.
- In a bowl, combine 2 tablespoons olive oil with the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes.
- Remove the potatoes from the oven, nestle the chicken among them, and arrange the onions, garlic, and lemon slices around. Place a slice of butter on each chicken piece. Return to the oven for 20-25 minutes, until the chicken is cooked through.
- For the dressing, mix the remaining 1/3 cup olive oil with red wine vinegar, herbs, pepperoncini, and olives. Finely chop the lemon slices, discarding seeds, and mash the garlic into a paste. Stir both into the dressing. Season with red pepper and salt.
- Pour the dressing over the cooked chicken and potatoes, break the feta over the top, and garnish with fresh herbs.
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