Description
A hearty Greek-style dish featuring tender braised chicken thighs infused with garlic, oregano, and lemon, paired with crispy oven-roasted russet potato fries, creating a flavorful and comforting one-pot meal.
Ingredients
Scale
Chicken and Braising Liquid
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 6 large cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- Enough water to mostly cover the chicken
Oven Fries
- 2 pounds russet potatoes, cut into 1/2-inch thick fries
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F and position an oven rack in the top slot to prepare for roasting the fries.
- Season Chicken: Place the chicken thighs in a Dutch oven or large heavy pot, allowing slight overlap. Season evenly with dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Sprinkle minced garlic over the chicken and drizzle with 2 tablespoons olive oil.
- Braise Chicken: Pour enough water into the pot to mostly cover the chicken without fully submerging it. Bring the water to a boil over high heat, then reduce to medium-low. Cover the pot and let the chicken cook until tender, about 30 minutes.
- Reduce Braising Liquid: After braising, uncover the pot and add the freshly squeezed lemon juice, reserving the zest. Gently shake the pot to mix, then continue simmering uncovered until the liquid reduces by about two-thirds, approximately 30 to 40 minutes.
- Prepare and Roast Fries: While the chicken simmers, toss the potato fries with the remaining 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large sheet pan. Spread them evenly and roast on the top oven rack until the undersides are crisp and golden brown, about 25 to 30 minutes. Switch the oven to broil and broil the fries for 3 to 5 minutes until charred in spots. Keep fries warm.
- Combine and Serve: Remove the pot from heat and transfer the chicken to plates. Taste and adjust the braising liquid seasoning with salt and pepper as needed. Add the roasted fries and reserved lemon zest to the pot, tossing well to coat them in the flavorful sauce. Serve the braised chicken alongside the saucy fries, topping the chicken with any remaining pan juices for extra flavor.
Notes
- Leftovers can be refrigerated for up to 4 days. Note that the fries may lose their crispiness but will remain flavorful.
- Use yellow or red potatoes as an alternative to russets if preferred, though texture will vary.
- For a gluten-free meal, ensure all seasonings and ingredients meet gluten-free standards.
- Adjust seasoning of the braising liquid at the end to taste, as saltiness can concentrate during reduction.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Greek
Keywords: Greek chicken, braised chicken, oven fries, lemon chicken, garlic chicken, one pot chicken meal, Mediterranean chicken, Greek-style potatoes
