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Teri's Greek Lemon Chicken

Entrees, Whole30 MealsRaquel Hazlettnocrumbsleft, no crumbs left, teri turner, greek chicken, lemon chicken, sheetpan dinners, sheet pan dinners, greek lemon chicken, lemon chicken recipe, recipes, foodComment
Teri's Greek Lemon Chicken

TERI’S GREEK LEMON CHICKEN😍

Decided to combine Trader Joe’s Tuesdays and Cookbook Tuesdays this week and whip out my own twist to one of Teri’s most delicious looking recipes from her new cookbook @nocrumbsleft! This is a home run in the flavor department, and if food is also your love language, you’re gonna want to follow he 😍

I made a few swaps to Teri’s recipe, mainly swapping out a whole chicken for just chicken leg quarters since I always think dark meat is way more flavorful, but feel free to use a whole chicken and cut it in half, just be sure to increase cooking time. Broiling the chicken gets the skin nice and crisp, but also keeps the inside moist and juicy for perfect chicken every time. I also swapped out some of the potatoes for carrots to add some more veggies. Sprint to Trader Joe’s and make this tonight, you won’t regret it!

 

Serves 3-4.

Ingredients:

For the Greek Lemon Chicken:

  • 1 package chicken leg quarters (Teri’s recipe uses a whole chicken cut in half, but this was a lot easier for me and dark meat > white meat right?)

  • 1 yukon gold potato, cut into ¼” slices

  • 2 carrots, cut into ¼” slices

  • 1 lemon, cut into ¼” slices

  • ½ cup fresh lemon juice (this took me 5 small lemons)

  • ½ cup extra virgin olive oil + 2-3 tbsps for the chicken

  • 2 ½ tbsps red wine vinegar

  • 2 cloves minced garlic

  • 1 tsp dried oregano

  • ¾ tsp salt + more for the chicken

  • 2 tsps Dijon mustard (check for compliance if doing Whole 30)

  • ¼ tsp pepper

 

Directions:

  • Adjust the oven rack to 6” below the broil and preheat the oven to broil. Line a baking sheet with parchment paper.

  • Thoroughly season the chicken with salt and pepper and then rub all over with 2-3 tbsps of olive oil.

  • Put the chicken skin side down and broil for 13-15 minutes until just starting to turn golden brown

  • Start working on the sauce by adding lemon juice to a large bowl and slowly whisk in the olive oil until emulsified. Then whisk in the red wine vinegar, garlic, dried oregano, salt, pepper and Dijon mustard.

  • Remove the chicken and baste by brushing the juices from the pan all over the chicken. Flip the chicken so the skin is facing up and brush more juices before placing back under the broiler for 10 more minutes or until golden brown. If you notice your chicken skin getting too crispy before the chicken is fully cooked, lower the baking sheet to a lower rack and continue to cook until an instant thermometer reads 165 degrees.

  • Remove the chicken from the oven and add the potatoes, carrots, and lemon slices to the baking sheet in a single layer. Broil for 10-12 minutes, or until the potatoes begin to brown.

  • Remove the pan from the oven, add the chicken back on top of the veggies, and pour ½ cup of the sauce evenly over the top. Return to the broiler for another 3-5 minutes until chicken is cooked (instant read thermometer reads 165 degrees).

  • Serve with more sauce drizzled on top and enjoy!

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