One Pot Mediterranean Lemon Chicken and Potatoes
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This Mediterranean Lemon Chicken and Potatoes is a one pot meal that mixes chicken thighs with a lemony Greek-inspired marinade, baked red potatoes, onion and garlic.
![One Pot Mediterranean Lemon Chicken and Potatoes_Raw](https://www.heinens.com/content/uploads/2020/10/One-Pot-Mediterranean-Lemon-Chicken-and-Potatoes_Raw_600x700.jpg)
This dish is slightly sweet, zesty and the perfect easy weeknight meal! It also makes for effortless cleanup since it all comes together in one pot.
![One Pot Mediterranean Lemon Chicken and Potatoes](https://www.heinens.com/content/uploads/2020/10/One-Pot-Mediterranean-Lemon-Chicken-and-Potatoes_800x550.jpg)
One Pot Mediterranean Lemon Chicken and Potatoes
- Cook time:
- 30min
- Prep time:
- 10min
- Total time:
- 40min
- Servings:
- 6
Ingredients
For the Chicken
- 2.5 - 3 lbs. Gerber's CARE Certified chicken thighs
- 4 Tbsp. Heinen's extra virgin olive oil, divided
- 1/2 red onion, sliced
- 1 lb. red potatoes, cut into 1-inch chunks
- 1 lemon, cut into slices
- 3/4 cup Heinen's chicken broth
For the Marinade
- 1/3 cup of Heinen's extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1 lemon, juiced
- 4 garlic cloves, minced
- 2 tsp. Heinen's oregano
- 1/4 tsp. Heinen's thyme
- Fresh chopped Italian parsley, for garnish
- Crumbled feta cheese, for garnish
Instructions
- In a large mixing bowl, combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Mix well.
- Add the chicken thighs to the marinade and mix with tongs until all of the chicken is coated.
- In a large skillet or Dutch oven, heat the 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side.
Transfer the chicken to a plate. Repeat until all of the chicken has been browned. Set aside on a plate. - Add 2 more Tbsp. of olive oil to the skillet or Dutch oven and add the onion and potatoes. Sauté for 5 minutes. Add the chicken back into the pot along with the lemon slices and broth and bring to a boil.
- Cover and reduce the heat to low or medium-low and simmer for 30-35 minutes, or until the potatoes are tender and the chicken reaches 165˚F.
- Serve with chopped Italian parsley and crumbled feta cheese.