*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I'm an old Greek girl and this recipe is the real deal, baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a little (no, a lot) confused by reviews that said "too much olive oil". Here's my take: Don't use cheap olive oil. Ever. You can get amazing California EVOO for less than $10. You can get great EVOO from Crete for the same price. Everyday EVOO... check reviews and make a decision. Respectfully submitted.
I've made this a couple of times for the family, and my wife has continually declared it her favorite dish. The only change I've made is using skinless chicken breast tenders instead of skin-on thighs. In order to avoid the chicken drying out, prepare as described, but cook just the potatoes for the first 20-25 minutes. Then pull the pan out of the oven, place the chicken on the pan, making sure to recoat it in the marinade, and cook for the remaining 20 minutes. It comes out juicy and flavorful every time.
Used boneless/skinless thighs and let the chicken and potatoes marinate for 30-45 minutes. No other changes. It was delicious! Served with a side salad of fresh heirloom tomatoes, cucumber, kalamata olives, feta cheese, fresh garden basil, and homemade balsamic vinaigrette.
Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that.
Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally, I would cut the olive oil down some as with the skin on the chicken it was a little on the slippery side for me. Will be on the rotation list.
Yum! Too much olive oil? Au contraire! Marinated the chicken for a a couple hours in the oil/ lemon mixture. Turned twice during baking. Did not broil but baked a few extra minutes until chicken skin was crispy. Just wonderful!
Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance, but I was very dissatisfied with the consistency of the potato ( 1/2 mush, 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again, but was ok for a dinner night.
This was soooooo good! The video was really helpful, and now that I know how to make this, I'll certainly be making this again soon. I'll probably reduce the olive oil slightly. I also think this dinner and the extra marinade, once cooked, would also be amazing paired with asparagus, artichokes, or brussel sprouts.