Mediterranean chicken baked with potatoes
4 servings
90 minutes
Mediterranean chicken baked with potatoes is a fragrant dish that reflects the rich flavors of the southern shores of Europe. Its roots can be found in the traditional cuisines of Greece and Italy, where fresh herbs, olive oil, and citrus fruits often adorn dishes. The baked thighs absorb lemon juice while the potatoes become tender, infused with herbal notes of rosemary and thyme. Olives add a slight saltiness that enhances the depth of flavor. This versatile dish is suitable for both everyday dinners and festive tables, especially in warm seasons when one wants to taste the sunny essence of the Mediterranean.
1
Separate the drumsticks and thighs. I find it very convenient to do this with Fiskars poultry scissors;
2
Place sliced lemon, chicken, unpeeled whole potatoes on a baking sheet and drizzle everything with olive oil;
- Lemon: 1 piece
- Chicken leg quarters: 4 pieces
- New potatoes: 1 kg
- Olive oil: 2 tablespoons
3
Sprinkle the dishes with crushed rosemary, thyme, and add bay leaf;
- Fresh rosemary: 4 sprigs
- Fresh thyme: 1 bunch
- Bay leaf: 2 pieces
4
Preheat the oven to 180°C and bake the chicken for 45 minutes, then mash the potatoes with a fork to absorb all the flavors;
- New potatoes: 1 kg
5
Add olives, drizzle everything with baked lemon juice, mix, and bake for another 15 minutes until the chicken is cooked and the potatoes are golden brown.
- Green olives: 100 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
