Greek lemon chicken & potatoes
About £0.97 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Potatoes1kg
- Lemons2
- Garlic4 cloves
- Dried oregano5g
- Stock cubes1 cube
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Cut the potatoes (1kg) into wedges.
Kitchen note Dry your chips or wedges with a tea towel before oiling them, and spread them out on the tray. Crowded chips go soggy.
- Toss the chicken (800g) and potatoes with lemon juice (2), garlic (4 cloves), oregano (5g), oil and salt.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Pour 250ml stock into the tray and roast (50 min), turning the potatoes halfway.
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- The potatoes soak up the lemony juices. That's the point.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.