Boneless, skinless chicken thighsDo not substitute chicken breast, it will dry out~2 lbest.
SaltAdd more depending on quantity of potatoes/chicken2 tsp
Dried oregano2 heaping tsp
Ground cumin1 tsp
Crushed red pepper flakesTo taste¼ tsp
Ground coriander1 tsp
Fresh parsley, choppedFor garnishfresh
Steps
1
Cut the potatoes into wedges and arrange them evenly on a sheet pan.
2
In a small pitcher, whisk together the grated garlic, water, lemon juice, and olive oil to make the marinade.
3
Place the chicken drumsticks and boneless chicken thighs on the pan with the potatoes.
4
Combine the salt, oregano, cumin, red pepper flakes, and ground coriander, then sprinkle the mixture over the chicken and potatoes.
5
Pour the lemon-garlic marinade over everything and toss to coat evenly.
6
Place the pan in an oven preheated to 425°F (about 220°C) on the center rack and roast for 45 minutes.
7
Remove and flip the chicken and potatoes for even cooking, then return to the oven for another 15 minutes until the potatoes are tender and the chicken is fully cooked with slightly crispy skin.
8
Once out of the oven, sprinkle with chopped fresh parsley and serve, optionally with toasted bread, a Greek salad, feta cheese, and olives.
PrimedTableBETA
