- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 500 g new potatoes
- 4 skin-on chicken thigh cutlets
- Salt and black pepper
- 3 tbsp extra virgin olive oil, plus 5 tbsp extra for the potatoes
- 2 tsp dried Greek oregano, plus extra for serving
- 1½ lemons, juiced, plus extra lemon slices, to serve
- 4 garlic cloves, bruised
Instructions
- Place the potatoes in a large, microwave-proof bowl. Microwave for 10 minutes until tender, then cool. Once cool enough to handle, halve the potatoes.
- Season the chicken thigh cutlets well on both sides with salt and black pepper, then heat a large frying pan over high heat. Add the oil. Once hot, add the chicken, skin-side down and fry, until browned. Add the Greek oregano to the pan, then turn the chicken and cook for a further minute. Add the lemon juice and ½ cup water to the pan. Cover, reduce the heat and simmer for 10-15 minutes, or until the chicken is cooked through.
- While the chicken is cooking, heat a second frying pan over medium heat. Add the oil for the potatoes and pan-fry the halved potatoes and garlic cloves, until browned.
- Transfer the chicken and potatoes to a large serving plate. Garnish with sliced lemon and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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