Chicken and Potatoes with Shallots & Lemon
Chicken and potatoes are roasted together with sweet potatoes and halved shallots until browned and crispy then topped with fresh herbs and crumbled feta for an easy weeknight meal.
Servings 4 servings
Calories 677kcal
Ingredients
- 4 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 4 cloves Garlic crushed
- ½ teaspoon Dried Thyme
- Salt and Pepper
- 4-8 Skin on Bone in Chicken Thighs depending on hunger levels
- 3 medium Potatoes cut into small cubes
- 1 Sweet Potato cut into small cubes
- 4-6 Shallots peeled and halved
- 100 g Feta Cheese crumbled
- Fresh Parsley chopped, to serve
- Lemon Slices to serve
Instructions
- Whisk together half the oil, half the lemon juice, the crushed garlic, thyme and plenty of salt and pepper. Add the chicken and mix well and leave to marinate overnight.
- Heat the oven to 220°C/430°F. Mix the potatoes and shallot halves with the rest of the oil and plenty of salt and pepper. Spread on one half of a large baking tray. Put the chicken thighs on the other half of the tray and put in the oven.
- Cook for about 40 minutes until the chicken is cooked through and the potatoes are crispy. If the potatoes need longer then take the chicken out and return the potatoes to the oven for a bit longer. To get everything super crispy switch the oven to grill for the final 5 minutes.
- Place everything on a serving platter sprinkle over the feta, dill and lemon slices.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 677kcal | Carbohydrates: 41g | Protein: 31g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 433mg | Potassium: 1143mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8243IU | Vitamin C: 32mg | Calcium: 185mg | Iron: 3mg