Rustic, bold, and full of citrusy, herby goodness — this dish roasts skin-on chicken thighs over a bed of parboiled potatoes, letting the fat baste them below while the skin crisps above. Baby carrots are roasted alongside, and a ric,h lemony sauce is made from the marinade.

👇 RECIPE BELOW
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Ingredients
For the Marinade / Sauce:
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) fresh lemon juice (about ½ lemon)
• 1 tbsp (15 ml) red wine vinegar
• 3 garlic cloves, finely minced
• 1 tbsp (15 g) Dijon mustard (optional, adds depth)
• 1 tsp (3 g) dried oregano
• ½ tsp (0.5 g) dried thyme or rosemary
• ½ tsp (3 g) salt
• ¼ tsp (0.5 g) black pepper
• Zest of 1 lemon
For the Chicken:
• 4–6 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lb)
• Salt & pepper to season the skin
For the Potatoes:
• 750 g (1.6 lb) potatoes (e.g. Maris Piper or Yukon Gold)
• Pinch of salt for boiling
• Drizzle of olive oil for roasting
For the Roasted Baby Carrots:
• 250–300 g (9–10 oz) baby carrots
• 1 tbsp (15 ml) olive oil
• ½ tsp dried thyme or a few sprigs fresh
• Pinch of salt
• Optional: ½ tsp (2.5 ml) honey or a squeeze of lemon
For the Lemon Sauce:
• Leftover marinade
• 160 ml chicken stock or water
• Optional: 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water
• Optional: small knob of butter or extra lemon juice to finish

#backyardchef #greeklemonchicken #greek #lemonchicken

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