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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200°C. | 2. Zest 1 of the lemons and set the zest aside. Now juice this lemon and remove any pips. Cut the 2nd lemon into 8 wedges. | 3. In a baking dish place the chicken, skin side up in the dish. Place the wedges of lemon, potatoes, garlic, thyme and capsicum around the chicken pieces. | 4. Pour over the lemon juice and stock and sprinkle generously with salt and pepper. | 5. Place in oven and roast for 15 mins, then reduce heat to 180C and roast a further 25 minutes. | 6. Add the tomatoes and olives and roast a further 10-15 mins or until chicken is cooked and tomatoes start to collapse. | 7. Mix the parsley and lemon zest and sprinkle this over the chicken just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
potato	300		cut	-	-	-	-
red onion	1		peeled cut	-	-	-	-
capsicum	1		red cut	-	-	-	-
garlic clove	4		unpeeled	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
lemon	2			2.5617	0.8233	0.0972	0.0265
cherry tomato	250			-	-	-	-
olive	1/3	cup	pitted	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.