Cherry & Dennis Recipes

Greek Lemon Chicken and Potato Tray Bake

Name: Greek Lemon Chicken and Potato Tray Bake
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 800 g chicken thighs; 700 g medium potatoes; 2 piece lemons; 2 tsp dried oregano; 3 tbsp olive oil; 4 clove garlic; 200 ml chicken stock

希臘檸檬香草雞薯仔焗盤

Greek Lemon Chicken and Potato Tray Bake, finished and plated with the correct colour, texture and four-serving yield.

Total time: 70 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Greek Lemon Chicken and Potato Tray Bake is a practical home-cooked dish for a Hong Kong family kitchen. Twelve clear stages control preparation, heat and doneness to deliver roasted chicken and potatoes glazed with lemony pan juices.

Ingredients

Main ingredients

800 g chicken thighs
700 g medium potatoes
2 piece lemons
2 tsp dried oregano
3 tbsp olive oil
4 clove garlic
200 ml chicken stock

All measured ingredients for Greek Lemon Chicken and Potato Tray Bake, separated in the recipe quantities before cooking.

Tools

oven
baking tray
oven mitts
knife
cutting board
mixing bowl
citrus juicer
measuring cup
measuring spoons
tongs
food thermometer
serving plate
timer

Steps

Step 1

Heat the oven to 200°C

Set the oven to 200°C and place a large shallow roasting tray on the centre rack while preparing the food.

Step 2

Dry and trim the chicken

Pat all 800 g chicken thighs dry with kitchen paper and trim only loose excess fat, leaving the skin intact.

Step 3

Cut the potatoes into wedges

Scrub all 700 g potatoes and cut them lengthwise into even wedges about 3 cm thick so they cook through together.

Step 4

Mix the lemon and oregano marinade

Juice both lemons and whisk with all 2 teaspoons oregano, 4 minced garlic cloves and 3 tablespoons olive oil until combined.

Step 5

Coat the chicken and potatoes

Pour the entire lemon mixture over the 800 g chicken and 700 g potato wedges and turn everything until every surface is coated.

Step 6

Arrange the potatoes in one layer

Carefully remove the hot tray and spread all potato wedges in one uncrowded layer with a cut face against the metal.

Step 7

Place the chicken skin-side up

Nestle all chicken thighs among the potatoes in one layer with the skin facing up and no potato covering the skin.

Step 8

Pour the stock around the food

Pour all 200 ml chicken stock into the spaces around the chicken and potatoes without wetting the exposed chicken skin.

Step 9

Roast until the potatoes begin to brown

Roast at 200°C for 25 minutes without opening the oven, until the potato undersides begin to brown and the chicken skin starts to crisp.

Step 10

Turn the potato wedges

Use tongs to turn every potato wedge onto its other cut face while keeping all chicken thighs skin-side up.

Step 11

Finish roasting to 75°C

Roast for 20 more minutes at 200°C until the thickest chicken reaches 75°C, the skin is golden, the potatoes are tender, and the pan juices have reduced.

Step 12

Rest and spoon over the pan juices

Rest the tray for 5 minutes, then divide the chicken and potatoes among 4 plates and spoon the reduced lemon pan juices over them.

Common mistakes

Placing chicken skin-side down or covering it with potatoes prevents crisp browning.
Pouring stock over the chicken washes off the marinade and steams the skin.
Judging by colour alone cannot confirm that the thickest part of all six pieces reaches 75°C.

Tips

Space all six chicken pieces skin-side up between the potato wedges so hot air reaches every surface.

Turn each potato wedge after 25 minutes without turning the chicken, then test the thickest piece before serving.