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One-Pot Greek Lemon Chicken with Baby Potatoes

Name: One-Pot Greek Lemon Chicken with Baby Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 8 bone-in, skin-on chicken thighs; 2 teaspoon garlic salt; 2 tablespoons soy sauce; fresh oregano leaves for garnish; 1 teaspoon paprika; 1 tablespoon Greek seasoning; 2 garlic cloves, minced; 1.5 pounds small baby potatoes, halved; 1 large onion, thinly sliced; 4 medium lemons, 3 juiced and 1 cut into wedges for garnish; 2 tablespoons of water; 1 teaspoon black pepper; 1 tablespoon extra virgin olive oil

Relish a wholesome, hearty meal with our One-Pot Greek Lemon Chicken with Baby Potatoes recipe. This effortless dish is tangy, savory, and incredibly mouthwatering. Made in the one pot for easy clean-up, it consists of juicy chicken thighs and tender baby potatoes melding beautifully with the flavou...



1 hr 5 min

TOTAL TIME

519

CALORIES

$2.74

PER SERVING

One-Pot Greek Lemon Chicken with Baby Potatoes

Ingredients

MAIN

4 SERVINGS

8 whole bone-in, skin-on chicken thighs

1 tbsp greek seasoning

2 cloves garlic

minced

1 1/2 lbs baby potatoes

3 juiced and 1 cut into wedges

2 tbsp water

1 tsp black pepper

1 tbsp extra virgin olive oil

Directions

MAIN

20 min

PREP TIME

45 min

COOK TIME

1 hr 5 min

TOTAL TIME

Season the chicken thighs using garlic salt, black pepper, paprika and Greek seasoning evenly on all sides.

Switch on the Instant Pot on sauté mode and add the olive oil. Heat it up until warm.

Add half of the chicken thighs, skin side down, and sauté for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove and set aside on a plate. Repeat this process with the rest of the chicken.

In the same Pot, add the sliced onions, minced garlic, and lemon wedges. Pour in the water to deglaze the pot and scrape off any chicken bits stuck at the bottom.

Add the halved baby potatoes into the Pot, followed by the soy sauce and lemon juice. Mix everything together.

Place the seared chicken thighs on top of the potatoes in the Pot.

Turn off the sauté mode, close the lid of the Instant Pot and set to Pressure Cooker mode. Select High Pressure for 15 minutes.

After the cooking cycle, allow for a natural pressure release for 10 minutes, followed by a quick release.

Remove the lid, stir everything once, and garnish with fresh oregano leaves and lemon wedges before serving.

Health Info

Macros

43g

CARBS

14g

FAT

54g