A simple yet filling recipe from Greek cuisine where chicken pieces marinated with olive oil, lemon, and garlic are baked on the same tray with potatoes. Standing out with its thyme aroma, this casserole offers a practical single-tray solution for family dinners.
Mix olive oil, lemon juice, crushed garlic, thyme, salt, and black pepper in a bowl to get a smooth marinade.
Rub the chicken thigh pieces thoroughly with the marinade and rest in the refrigerator for at least twenty minutes.
Spread the thinly sliced potatoes and onion over the bottom of a baking dish, place the marinated chicken on top, and drizzle with chicken stock.
Bake in a preheated oven until the chicken and potatoes soften and the top turns golden. Caution: if the potatoes aren't thinly sliced, they may not cook in the same time.
Important: let the chicken rest for at least twenty minutes while marinating, otherwise the lemon and garlic aroma won't fully penetrate the meat. Note: if you don't slice the potatoes thinly, they may not cook in the same time as the chicken and stay raw. Allergen not specified; however, keep in mind that cross-contamination may occur in the kitchen where it's prepared.
If you raise the oven temperature slightly during the last ten minutes, the chicken's skin gets crispier. Adding plain yogurt or a fresh romaine salad on the side creates a balance like Greek tables.
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