Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan. | 2. Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken. | 3. Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan. | 4. Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper. | 5. Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8 -10		boned cut	0.0	0.0	0.0	0.0
cherry tomato	1	pint		-	-	-	-
potato	6		peeled	-	-	-	-
garlic clove	6		sliced	-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
salt pepper				-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066

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