Crusty Lemon Chicken and Potatoes
Serves 6
15 mins prep
45 mins cook
60 mins total
Easy, tasty baked chicken with crusty potatoes in lemony sauce, full of healthful Mediterranean flavors. This makes a perfect weeknight dinner straight out of the oven.
Lemon Potatoes:
Chicken:
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Arrange two oven racks so that one is in the center and the other 4-6 inches below it. Preheat oven to 450F (225C).
Make the potatoes
Put the potatoes in a large bowl. Pour over chicken stock, lemon juice, olive oil, oregano and 1 teaspoon salt. Toss them to coat with the seasonings. Dump everything onto a large rimmed baking sheet in an even layer, cut sides down.
Slide the potatoes onto the lower oven rack and roast 55-60 minutes, or until fork-tender and the edges are golden brown. Check the potatoes after 45 minutes to be sure they aren't getting too brown.
Bake the chicken
Spread the leek and shallot over the bottom of a 13 x 9 x 2-inch (2-quart) baking dish. Season the chicken generously on both sides with salt and pepper, then arrange the pieces on top of the leeks. Pour over the wine and olive oil. Scatter the tomatoes over the chicken and sprinkle with the fennel and red pepper.
Put the chicken on the middle rack and roast along with the potatoes for 45 minutes. The chicken should be tender and cooked through, and the tomatoes soft and blistered.
Sprinkle feta cheese and parsley over the chicken and potatoes and serve.
