Lemon Oregano Chicken Thighs with Potatoes

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 2 chicken thighs

• 250 g potatoes

• 1/2 onion

• 2 cloves of garlic

• 2 tbsp olive oil

• 1 lemon

• 1 tsp oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 120 ml water

Tools you'll need

Instructions

1. 1

   Cut potatoes into 1.5 cm cubes, slice onion thinly, mince garlic. Pat chicken thighs dry and season with salt and black pepper.

   ~8 min
2. 2

   Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 4 minutes per side. Remove to a plate.

   ~8 min
3. 3

   In the same skillet, add potatoes and onion. Cook, stirring occasionally, until potatoes begin to brown, about 5 minutes. Add garlic and oregano, cook 1 minute until fragrant.

   ~6 min
4. 4

   Return chicken to the skillet, add water and lemon juice. Bring to a simmer, cover, and cook until potatoes are tender and chicken reaches 74°C/165°F, about 10 minutes.

   ~10 min
5. 5

   Let the dish rest off the heat for 5 minutes before serving.

   ~5 min