I made Greek roast chicken thighs with lemon Potatoes and briam (basically Greek ratatouille) – my only regret is not taking pictures before eating some!
I made Greek roast chicken thighs with lemon Potatoes and briam (basically Greek ratatouille) – my only regret is not taking pictures before eating some!
Commenting here with the recipes I loosely followed when making this, along with extras/tweaks I did to them (I’m Greek and grew up eating this so it’s not a /r/ididnthavetheeggs situation 😅)
The main thing I did differently was cut the potatoes smaller and parboiled them before roasting – the oven I have now compared to the one I grew up with just can’t seem to cook them fully so I parboil to make sure they’re fully cooked and get a melt in your mouth feeling.
To parboil potatoes, I cut and boil them in salted water for about 15 min/til you can pierce a fork, drain the water, then shake them up a bit in the pot with the lid on before leaving them to dry for another 15 min.
Other than the recipe’s seasonings, I also added: a chicken stock cube (mixed in with some boiled water in the same cup as the lemon juice mixture), dried thyme, onion powder, MSG, and some fresh rosemary sprigs.
I turned the chicken half way through cooking then turned them skin-side up for 15 min before finishing – if you have a broiler use that to add extra crispness (I unfortunately don’t 🥲).
Left out potatoes as they went in the chicken dish, and for vegetables I only had red capsicum (peppers), zucchini, red onion, carrots, and garlic on hand so made it with just those. Didn’t have fresh tomatoes so added a 400g can of diced tomatoes and left out tomato paste (I forgot).
Added extra dried oregano, dried rosemary, dried parsley, chilli flakes, garlic powder, and onion powder.
I mainly just needed the recipe for an idea on how long to roast for, but I ended up cooking it for 40 min covered, 30 min uncovered, then 15 min covered again while I finished the chicken.
And for both, when it comes to how much seasonings to put in, I go by what my heart tells me is enough 🫡
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Commenting here with the recipes I loosely followed when making this, along with extras/tweaks I did to them (I’m Greek and grew up eating this so it’s not a /r/ididnthavetheeggs situation 😅)
[Greek Chicken and Lemon Potatoes](https://www.foodbymaria.com/greek-chicken/):
The main thing I did differently was cut the potatoes smaller and parboiled them before roasting – the oven I have now compared to the one I grew up with just can’t seem to cook them fully so I parboil to make sure they’re fully cooked and get a melt in your mouth feeling.
To parboil potatoes, I cut and boil them in salted water for about 15 min/til you can pierce a fork, drain the water, then shake them up a bit in the pot with the lid on before leaving them to dry for another 15 min.
Other than the recipe’s seasonings, I also added: a chicken stock cube (mixed in with some boiled water in the same cup as the lemon juice mixture), dried thyme, onion powder, MSG, and some fresh rosemary sprigs.
I turned the chicken half way through cooking then turned them skin-side up for 15 min before finishing – if you have a broiler use that to add extra crispness (I unfortunately don’t 🥲).
[Briam recipe](https://akispetretzikis.com/en/recipe/5786/paradosiako-mpriam):
Left out potatoes as they went in the chicken dish, and for vegetables I only had red capsicum (peppers), zucchini, red onion, carrots, and garlic on hand so made it with just those. Didn’t have fresh tomatoes so added a 400g can of diced tomatoes and left out tomato paste (I forgot).
Added extra dried oregano, dried rosemary, dried parsley, chilli flakes, garlic powder, and onion powder.
I mainly just needed the recipe for an idea on how long to roast for, but I ended up cooking it for 40 min covered, 30 min uncovered, then 15 min covered again while I finished the chicken.
And for both, when it comes to how much seasonings to put in, I go by what my heart tells me is enough 🫡