Baked Cypriot Lemon Chicken with Potatoes
Ingredients
- 8 chicken thighs, with skin on but excess fat cut off
- 1 clove garlic, grated
- juice of 3 lemons
- 3/4 cup veg stock
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 1 tsp dry oregano
- 1 kg potatoes, peeled and cut into wedges. If the potatoes are big cut into 6 pieces
- 2 onions, peeled and quartered
- Salt and pepper
Preparation
Preheat the oven to 180C
Put the potatoes and onions in a large baking dish, add 1 tbsp olive oil and season well. Coat with the oil, cover and put into the oven for 30 minutes
While the potatoes are cooking, in a large bowl, mix the stock, lemon juice, remaining olive oil, garlic, oregano and tomato purée. Whisk together. Add the chicken to the bowl and mix
Add the chicken and all the juices from the bowl to the potatoes. Cover and bake for 30-45 minutes, till the chicken and potatoes are almost cooked
Uncover and bake for around another 20 minutes till cooked through and the chicken skin is crispy. The exact cooking time will depend on the size of the chicken thighs and potatoes
Garnish with parsley
Serve with green salad and bread to mop up all the juices
Notes
This dish evokes childhood memories of being cooked in an outdoor oven, with the favorite part being potatoes in lemony juices, highlighting how food brings back happy memories
