Conner Family Recipes

ONE PAN MEDITERRANEAN CHICKEN AND POTATOES

Name: ONE PAN MEDITERRANEAN CHICKEN AND POTATOES
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: One Pan
Ingredients: 4 chicken thighs, (bone-in, skin-on); 1 pound baby potatoes, (halved); ¼ cup olive oil; ¼ cup lemon juice (about 1 lemon); 1 small shallot, (minced); 3 cloves garlic, (minced); 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 tablespoons nutritional yeast; 1 tablespoon honey; 2 teaspoons salt; ½ teaspoon pepper; 1 cup artichoke hearts, (quartered); ½ cup roasted red pepper, (torn into bite-sized pieces); Arugula, (for serving)

Chicken

Greek

One Pan

4 servings

portions

10 minutes

temps actif

1 hour 15 minutes

temps total

Commencer à Cuisiner

Ingrédients

4 chicken thighs, (bone-in, skin-on)

1 pound baby potatoes, (halved)

¼ cup olive oil

¼ cup lemon juice (about 1 lemon)

1 small shallot, (minced)

3 cloves garlic, (minced)

1 teaspoon smoked paprika

1 teaspoon dried oregano

2 tablespoons nutritional yeast

1 tablespoon honey

2 teaspoons salt

½ teaspoon pepper

1 cup artichoke hearts, (quartered)

½ cup roasted red pepper, (torn into bite-sized pieces)

Arugula, (for serving)

Instructions

Preheat the oven to 400°F.

In a small jar, whisk together the olive oil, lemon, shallot, garlic, smoked paprika, oregano, nutritional yeast, honey, salt, and pepper.

Add the chicken, skin-side up, to a 9x13 baking dish and scatter the potatoes around the chicken.

Pour the olive oil mixture on top and rub into the chicken and potatoes, ensuring that it is evenly incorporated.

Wedge the roasted red peppers and artichokes into the baking dish.

Bake for 60 minutes, uncovered, then broil for 3 to 5 minutes until the chicken skin is deep golden brown.

Serve the chicken and potatoes over a bed of arugula and top with plenty of delicious pan drippings. ENJOY!