Lemon-Roasted Chicken Thighs Taters

 

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Video taken from the channel: Akis Petretzikis


 

Oven Roasted Chicken Thighs with Lemon

Video taken from the channel: Amanda Frederickson


 

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Greek Lemon Chicken & Potatoes Recipe How to Make Greek Lemon, Garlic & Herb Chicken and Potatoes

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One-Pan Lemony Chicken & Potatoes: Classic Greek Food

Video taken from the channel: Dimitra’s Dishes


6 bone-in, skin-on chicken thighs; salt and freshly ground black pepper; ¼ cup olive oil; 1 1/2 pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1 lemon, sliced; 10 cloves garlic, peeled; ¼ cup chopped cilantro or parsley leaves; Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Preheat the oven to 425 degrees. In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.

On a rimmed baking sheet, toss the potatoes, leeks and chicken with oil mixture. Sprinkle with Italian seasoning and salt and pepper, then top each chicken thigh with a slice of lemon. 3. Roast, turning potatoes once, until potatoes are golden-brown and tender and chicken. Preheat oven to 425F. Lay chicken in cast-iron skillet season with salt & pepper.

Arrange potatoes around chicken thighs. Whisk all of lemon sauce ingredients together in a bowl chicken broth, lemon juice & zest, honey, olive oil, dijon mustard, garlic, and chopped rosemary. Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin.

Place garlic and lemon halves inside the cavity. Place potatoes in and around thighs. Pour chicken broth into side of pan.

Sprinkle lemon juice to taste over top of dish. Bake at 350° for about 1 hour and 15. Arrange potatoes and chicken on the prepared baking sheet.

Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using. Roast for 3540 minutes, or until a thermometer inserted in chicken reads 165°, and potatoes are tender. Bake: Cover the pan with aluminum foil and bake for 40 minutes. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken.

Top with lemon slices, and continue baking, uncovered, for an additional 25-30 minutes or until chicken is fully cooked and potatoes. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic.

Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan. Place a roasting pan on stove top over 2 burners.

Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount.

List of related literature:

TOSS the chicken, garlic, rosemary, oil, lemon zest and quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Bake them for nearly an hour, and, just before serving, add the lemon-juice, and send them to table very hot.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

top of the potatoes, sprinkle them with the lemon juice, drizzle them with the remaining 2 teaspoons oil, and season them with salt and pepper.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

A simple mixture of extra-virgin olive oil, rosemary, and garlic brushed on the chicken during roasting elevated the flavor and crisped the skin further.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Cut a couple boneless, skinless chicken breasts or thighs into one-half-inch chunks; brown in olive oil; then add a chopped onion, a smashed garlic clove, a pinch of cinnamon, and the zest of a lime; cook a minute or so.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

This meal-in-one has an earthy flavor from browning the chicken and potatoes, with an underlying brightness from the grated lemon rind and juice as well as depth from the rosemary.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Place lemon slices on the chicken and season with chives, salt and pepper.

“The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer” by Natasha Turner
from The Supercharged Hormone Diet: A 30-Day Accelerated Plan to Lose Weight, Restore Metabolism, and Feel Younger Longer
by Natasha Turner
Rodale Books, 2013

Sprinkle the mixed spices and the lemon juice over the potatoes, and mix gently but well to coat the potatoes evenly in the spices.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

On a small rimmed baking sheet, toss the potatoes with the oil, thyme, garlic, rosemary, salt, and crushed red pepper.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Season the chicken breasts with a pinch each of salt and pepper, then place them on top of the lemon slices.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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82 comments

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  • Great content my dear but would you please do me a small favor and slow your speech down a bit? Thank you in advancepeace and gods blessings

  • Definitely one to try. Looks delicious. But also Dimitra, my sister has a request. This is a pastry called Varkoules, which they sell in pastry shops in Cyprus. The bottom is shaped like a boat made of pastry, and it’s filled with various nuts, almonds, etc. They still sell it in Nicosia, as my cousin brought it to my sister on a recent visit to London. Would you have the recipe for it? Thanks.

  • Exquisite Dimitra.. Love Greek food, love Greek people, visited Greece several times.. Know a. LOT about your culture and civilization.. Your warmth as well.. So much similar to us (EGYPTIAN). Your dish(es) are nostalgic to me SAGHAPIMOO ❤️❤️

  • I know this sounds strange but could you also use a bottom of a braiser cast iron? I know if you use the lid it would more steam the chicken, which you don’t want….

  • I made this dish tonight and it was absolutely amazing loved it!I think I needed a little more sauce though!!! Brought me back to when I worked in a Greek restaurant in NY since then I haven’t had any good Greek meals until I started watching your videos!! I have made many of your dishes and the Gyro is amazing too! Love watching and learning just made your Apple strudel last week too! So yummy thanks for all your wonderful recipes!!

  • Made this today for lunch, it was wonderful. I used drumsticks (all I had in the fridge) and chicken stock instead of broth. Also I zested my lemon and added the zest to the stock/lemon juice. It was amazing! Thanks for the vid ����

  • I have been making this dish since you did your collaboration with Beth. My family loves it. One of our favorites I skip the onions as my hubby detest them. I also use chicken thigh with the leg (they were on sale) they need a little bit more cook time but turned out awesome.

  • This came up in my feed the other day and I was intrigued so I went out and got the ingredients this morning. 100000%% amazing! Thank you so much for this video!!! Those are some of the best potatoes I’ve ever made in my life. Going to see what else is on your channel that I might try making.

  • I just found this video & simply love Greek food. I am going to make this dish & subscribe. Will be learning to make some lovely Greek dishes. Thank you Dimritra.

  • Oh my god it’s so delicious..!
    I love the way you explained the recipe, it’s so easy to understand it. You explained it like sweet story ☺️

    Love from India ����������

  • I made this last night and it was OUT OF THIS WORLD! Just delicious. The tastiest chicken and tastiest potatoes I have every eaten in my life. So easy to make. I marinated it only for one hour due to time constraints, but gosh can only imagine how even better it would be with longer. Thank you so much for this recipe. I love your show so much. A Greek friend in Greece recommended your channel. She uses your recipes all the time.

  • I am having some girlfriends over on Saturday, I am going to make this for them! I am going to serve this with a cold bottle of wine and a huge mix salad! Thank you, Claudia. I like your afro puffs! very pretty. I have a question please, what happens to all the food you cook for your videos?

  • Blanch the potato wedges for 10 minutes in salted boiling water, drain then make the rest of dish and pop it in the oven, it will cook in half the time.

  • My apologies to point it out, we will be obliged and more happy if you explain the recipes in more normal tone and steady rhythm. It would be helpful for differently able people like us. Thank you.

  • Έτσι Δήμητρα! Πρώτα απόλα την παπάρα στη σάλτσα!!
    Αυτή είναι πραγματική ελληνική συνταγή, χωρίς μπαχαρικά που λένε οι περισσότεροι ότι χρησιμοποιούμε!!

  • Time to save the planet and go veggie.do you really want to be responsible for taking the life of innocent animals so that you can eat their flesh?

  • Beautiful recipe. Going to make this in my meal prep over the weekend. Your family is very blessed to have all of the love you put into your cooking!!!!

  • Tried this amazingly easy recipe and it was so delicious! Didn’t have thyme, sorry, I know it’s Akis’s favourite herb but it was still good. Many thanks and love from India ����

  • I have to do this recipie twice a week!!! Because all my family and friends love them sooo much!! Its absolutly great!! Faboulous!! Amazing and what you all have for words in english!! Greetings from switzerland!! We all love it!!

  • Made this today and it was very tasty. Next time I will add even more onions. However the crust did not remain crunchy. And retain its color but not its texture. Became rather soft

  • I like watching you sample you food. I’m not sure why this is a Greek food but is is called a Greek recipe. I learned it many years ago when I was in school. I was at a friend of mine at her house. Her mom had fixed this for their supper. I was invited to have some supper with them. It is truly so good. So I started making it my self. My family loved it as much as I did. There was one thi g that I had to get at the store was the oil. As a child and growing up, my family use lard or the grease from. Fried fat meat or bacon. Well I went to the store and got the oil and I tried the recipe. It was so good and I made it for my own family. The one that I did do is I added a couple of cut in half boneless chicken breast. I like the white meat. So I made that my own meal. There was a lot of us. There was 6 kids and 31 adults. My dad would never try anything like that. He was so simple and would never venture outside of his beans potatoes and macaroni. Well greens and biscutes. He is still living and still like that. Thanks so much for sharing your recipe.

  • Omg!!!! I made this tonight.. like over 20 plus legs tray… it was so loved by adults and children… I had to say THank you �� thank you. God bless you and your family. Although I did add ground onion powder to it ��

  • My husband adores this, having never liked chicken to much before. All your recipes are wonderful. They all work out well and Greek cooking has been a great new skill I have learned during our UK lockdown. We all love it and you are doing a fine job.

  • Thank you for this delicious recipe! As soon as I got off work I went to the store and bought all ingredients for this recipe and the Greek salad recipe!! Delicious!!! My whole family loved it!! Thank you! ����

  • I made this dish for lunch yesterday. I left the cumin out and used oregano, thyme, rosemary, sage, lemon pepper, seasoned salt and paprika. I also added spinach. Omg, it was soooo good �� I’ll definitely make it again.

  • A quick tip when checking meat temp, try and measure on the thickest part away from the bone. The bone will be hotter and you’ll get an inaccurate reading. I use temps as a guide as well. If the meat is not contaminated then you could eat it raw. The temps are for safe practices and eliminating contamination. Prep methods also determine cleanliness. Keep your kitchens clean people.

    I’m making this tonight. Using chicken broth with a little bone broth. Bone broth is really healthy.

  • I made this as directed and my husband just raved about it. I did cook it on convection setting which gave it the chicken a beautiful color w/o adding paprika. Yum! Thanks for sharing this!

  • Making this the third time in a month. It’s rediculeously delicious. Can’t thank you enough for the recepie and the beautiful narration. I am a fan of both now.

  • I made this tonight, after marinating for an hour. The chicken was so tasty, but despite oiling the roasting pan, the potatoes had started sticking a lot even after the first 20 minutes. By the end of it they were pretty much welded to the tray.
    Wish I knew why:(

  • I didn’t take two seconds to click on the video when I saw “lemon chicken and potatoes”… Lol… ( I’m a Bengali and we loooove potato in everything��) ����

  • I’m sure it tastes great, but the skin of that chicken is sure to be soggy, floppy, and gross. Chicken cooked this way doesn’t crisp up the skin, and then pan drippings on top of it certainly kills the texture further. Which then defeats the purpose of seasoning the skin as a way to season the chicken:(

  • I made this last night and omg it was delicious! My family loved it and ate it all, no leftovers! Mind you I made a big batch. The chicken was so tender and juicy it fell off the bone. Also the onions were caramelized so it deff gave it a nice touch. I can’t wait to cook more of your recipes! ☺️����

  • I’d prepare two variations. And it depends on the seasonings. There are two Ways in the Mediterranean routes. You could go Italian style, or Egyptian style which includes the Saffron.

  • This is fantastic i will try.Thank you so much to share this fantastic recipe. I have one question please when you add lemon pieces

  • I’m going to make this tonight, it looks absolutely delicious. Usually l change ingredients but this time lm going exactly as stated by Chef John.

  • I SWITCH FROM OREGANO TO ROSEMARY, DEPENDING ON THE NATIONALITY OF THE RECIPE. FOR
    PORTUGUESE, IT MUST BE ROSEMARY. I LOVE LEMON CHICKEN/POTATOES, GREEK STYLE,
    ESPECIALLY, FOR A CHRISTMAS BRUNCH!

  • Oh my gosh Claudia is going to make me weak in the knees and break my food budget.  I came over from her butter herb steak and potato video and clicked on the link to this chicken and potato.  The ingredients are not too fancy and looks amazing.  Must try this too.

  • THIS DISH IS SIMPLE TO MAKE AND TASTES DIVINE! My wife, however, only eats breast meat and the first time I tried this, her meat was too dry. So the next time I made it, I followed Dimitra’s instructions but then before it hit the oven, I pulled out the breast meat and set it aside for 15 minutes while everything else had a head-start cooking. I then added it back to the dish and the breast meat was perfectly cooked, moist, and delicious!

  • Sorry I have a question, to anyone who knows the answer to you’re very much welcome to reply this.

    So can I change from putting it in to the oven to grilling it? The problem is I don’t have oven here but I do have a grilling pan so I hope that’s okay too?

  • How did you manage to dress the chicken attaching the skin in it?! In Bangladesh I never saw that before! Here we dress the chicken peeling its skin off.

  • Another great recipe Claudia. Can we use dried thyme & rosemary and fresh parsley. As fresh thyme & rosemary are not available where I live. If yes what would be measurements.

  • Since I came across your channel, I really like most of your recipes. I’m learning how to cook and I will be using your recipes. Thank you for sharing your ideas. I am a subscriber.

  • You are ridiculous with the seasonings you are such a pro at combining the right seasonings for your meats. They look so delicious even before you cook them lol This is a must try chicken and potatos can’t wait to make it for my husband the beautiful colors makes the video even more wonderful please keep them coming. ❤❤

  • Hello Akis,

    I’m ashamed to admit that I had this dish on my to-do list for over a year with no good excuse not to cook it but laziness. Sometimes you just rather return to stuff you’ve cooked a hundred times (Coq au vin for me).

    But now with social distancing I finally gave this recipe a try and boy was it worth it! This is a flavour-packed chicken dish that we devoured with delight.

    We used Dijon instead of mild mustard since we like it a bit spicier and it was still incredibly delicious. I think next time I’m going to use even more garlic than the recommended four cloves!!

    Thank you so much for sharing. This will be a staple.

  • Made it earlier…Oh…forgot to massage my chicken..Damn! Oh well, smells gorgeous though and will steam some Tenderstem later to go with it.

  • Yassas! Is it possible to brown the potatoes in the pan and then also leave them in the marinade overnight? Similar to what you did in the lemon pork video. Efxaristo para poli Akis!

  • Delicious! Made it tonight and it will now be in regular rotation for dinner. Easy to put together. Great flavor combos. I was fortunate to find drumsticks with thigh attached so I had the best of both cuts. Thank you for this great recipe!

  • I made this last night and it turned out perfectly! My husband finished and said “….is there MORE chicken?”. Ok its going in to the weekly rotation, now! Thank you so much!

  • You keep switching back and forth saying “chicken breasts” most often. and then sometimes “chicken thighs” These look like chicken breasts to me??

  • I’ve made this several times except I skip the broth. The onions and chicken release liquid during baking and its still tender and juicy and delish! thanks for this keeper, easy recipe

  • I JUST made this tonight exactly like you said to do it. It may be the absolute, no it IS the ABSOLUTELY best lemon chicken and potato recipe I’ve made! I’m sharing it with all of my Pampered Chef friends. The word that comes to mind with the flavor is “deep” and I’ve never used that word to describe a flavor! Love your channel…I think I discovered you when I was looking for galaktoboureko recipe. I would post a picture if I could!

  • I agree about thighs and especially skin-on. And once they’re cooked and cooled you can easily tear the bone out with your fingers and get a whole lot of delicious meat that has no nasty bits and can go in anything from a chicken burger to a salad to some ramen noodles…etcetera… And for some reason, the world seems addicted to dry skinless horrible breasts so the price of thighs is incredibly low. Win-win…

  • I made this tonight and my family loved it! I didn’t have a cast iron so I used my stainless steel roaster-still did the bit on the burner but then I baked it for 50 minutes. Thanks for sharing this easy recipe!

  • I just made this. I had chicken thighs spiced with salt, pepper, oregano Coriander and garlic. And used bone broth instead of chicken broth because it’s all I had. Holy cow! Delicious. Those onions really melt into something wonderful. Dipping buttered bread In the sauce is perfect

  • I tried this recipe and it tasted very bitter:( Zest of 2 lemons are way too much, you need to add way more honey to balance the sharp taste. This is not a good recipe..

  • I will use this recipe, but I will marinate it for three days. Then I will put it in the oven. You can marinate chicken for three days.������

  • I’ve made this twice and loved it both times! Although for me, I found the roasting time to be closer to 30-35 minutes. Also, I recently substituted Chardonnay in for the broth and it came out AMAZING.

    Thank you Amanda, and great job!

  • I will always enjoy your cooking very much and always taste great as well. Just like Lebanese Cuisine, Iranian and many more as well just like I would always enjoy the Greek food whilst it’s always indeed the best ever. I love your cooking Habibi XXX

  • I should have watched your video before I went to the grocery store because I did not buy real lemons. Your recipe said fresh lemon juice, I misunderstood and bought lemon juice.

  • Hrrrm. Good recipe but might be better using a stainless steel pan as that much acid would likely ruin a well seasoned cast iron pan. My $0.02…

  • Nice channel bro, for Greek Fest here in the states during May could you do a video showcasing a Greek fest or party everything from set up to dishes. Or if not, maybe a mothers day dinner party? Great channel eitherway

  • You make excellent videos, you really understand the genius of keeping things simple and the importance of conciseness and brevity. And this is a well-delivered explanation of a great recipe. You deserve your popularity… But your voice is so annoying!

  • making this tonight. Looks delicious. You got yourself a new subscriber. And if you guys have to really ask if it’s thighs or Breasts……

  • I have never seen someone who is so passionate about cooking food. I hope one day you will have your own TV show that is spread world wide. God bless you. Great job ������

  • whats the color of her eyes, so beautiful.
    i wish i had one girlfriend with those 2 lovely eyes.
    sad story is no one wanna friend with me, the ugly man.
    Q_Q

  • And then kind southern black folk everywhere cried at the lack of seasoning.

    Also why not an even number of legs and thighs so that there is no waste??? Why not pre roast or pre boil or at least CUT the potatoes so they aren’t undercooked since they take twice as ling to cook then the chicken after its seared?

    So sad, Whipepo.

  • Just found your channel through Entertaining with Beth. Really enjoying your recipes and you seem like a very sweet person! Thank you:) Will be trying your recipes soon for my husband & kiddos <3

  • I don’t eat meat but every time I make this dish it is always a hit. Just made it tonight with vegetable stock and red onions, because that’s all I had…. gone! So much so people take slices of bread and dip it in the sauce when the chicken is gone.

  • Helloooo…love your channel since I grew up in Greece. Quick question there was an amazing grilled chicken restaurant in Chandris/Xhandris area in Athens. I can’t remember name but it was so popular. They serve the best flat charcoal grilled lemon chicken I have ever had in my life!

  • Looks so good and I’m going give a try and make it tomorrow thanks you I also really like your nail polish can you give me the name and brand of the polish ����

  • I made this for dinner a couple of days ago and it was absolutely delicious. Will certainly be on the menu a lot more. I have to agree that the potatoes were the stars. Wonderful!

  • I made this earlier this week and it was delicious and so easy to make. I only had an hour to let it sit in the marinade but it did not lack in flavor at all. My family loved it!

  • I used your technique, used my own seasonings, and added garlic, thyme, onion, and spring onion. I loved the texture and ‘juicy-ness’ of the chicken. Thanks!

  • I have just made this, and am eating it now. It is very good indeed! I did substitute a chilli rub for the salt and pepper. I will be making this, and variations on this, again and again! It cost me just over £2.00 (English Pounds) to make! I recommend you try this!

  • your food looks amazing i grew up with alot of this greek food as my mom is greek i never understood why people use dark meat i always prefer white meat thats just me yassoo koukla:)

  • This came up as a suggestion. As is, it looks wonderful. And I cant leave anything alone. Forgive me. I want to change the marinade to oil, Fish Sauce, and Lime juice. And for the main putting together… Thai Basil.

  • I love your chicken recipes.i tried the other chicken recipe for my family and it was bomb and so was this.so I’m asking for more of these chicken recipes.keep up the good work!����������������

  • I found myself with a package of bone in skin on chicken thighs, and desperate for a new simple way to prepare them. I found your recipe and thought I’d give it a try. Everything you say in your video was spot on. Simple easy preparation, and this recipe will now be in my rotation for weeknight meals. I paired it with some roast vegetables which cooked at the same time as the chicken. I confess I got distracted and the chicken was slightly over cooked. One of the things I love about chicken thighs is that they are forgiving. Thank you a great recipe.

  • I have made two of your recipes and they are delicious…Bravo Akis Mr Chicken looks delicious can’t wait to try….thank you

  • I’m sorry… but this recipe is sucked… the proportions are not good… the sauce is definitely too sour… oh, it’s got a balance at all… the potatoes should be made separately… for the chicken because their time baking together not is optimal…. I did exactly as in the movie and it was not to eat…. sorry but this food only good looks.. it can be eaten..

  • I made it and the chicken turned out nice except the lemons added a bitter and tart taste to the dish. Did I do something wrong?

    Does anyone know how to fix this problem?

    I’m considering experimenting with some sugar but I’m not sure if it’ll work properly or is there a better way

  • pls clean the god damn chicken before… the yellow skin on the legs burned from their excrements because of the cage breeding. disgusting