Pollo y patatas al estilo griego en una sola bandeja
Last updated Jan 30, 2022
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Pollo y patatas al estilo griego en una sola bandeja
Serves: 4-6
Total: 2 hrs 15 min
Prep: 1 hr 30 min
Cook: 45 min
4.5
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Preparación de la receta
Main
- 12 bone-in chicken thighs, skin removed
- ⅓ cup chopped parsley
- ⅓ cup chopped oregano
- 2 tbsp red wine vinegar
- Juice from ½ lemon
- 6 tbsp olive oil, divided
- 6 cloves garlic, grated
- 1 tsp salt
- ½ tsp. black pepper
- ½ cup olives, halved
- 2 lbs fingerling or small potatoes
Yogurt Sauce
- ¾ cup full-fat or Greek yogurt
- ¼ cup chopped dill
- 1 tbsp lemon
- 1–2 cloves grated garlic
- Salt and pepper
Herramienta clave
Descripción del paso
1
Remove the skin from the bone-in chicken thighs. You can either pull it off by hand or use kitchen scissors for ease.
2
In a large bowl, combine ⅔ of the parsley and oregano with the red wine vinegar, lemon juice, ¼ cup olive oil, garlic, salt, and pepper. Toss the chicken thighs in the marinade and refrigerate for at least 1 hour.
3
In a small bowl, mix together all the yogurt sauce ingredients. Season to taste with salt and pepper and refrigerate until ready to serve.
4
Preheat your oven to 400°F (204°C). Toss the potatoes with the remaining parsley, oregano, olive oil, and a pinch of salt and pepper. Slice large potatoes in half for even cooking.
5
Arrange the marinated chicken thighs and seasoned potatoes on a parchment-lined baking sheet. Scatter the halved olives around. Insert the
TP08S Wireless Meat Thermometer
into the thickest part of a thigh and set it to at least 165°F (some prefer up to 170°F).
6
Bake until the chicken reaches your desired internal temperature. If the potatoes need more time to crisp, remove the chicken and continue roasting the potatoes. Garnish everything with chopped dill and serve alongside the dill yogurt sauce.
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