Citrus-marinated chicken with Mediterranean potatoes

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1200, total fat 73 G., saturated fats 19 G., proteins 50 G., carbohydrates 91 G., fiber 9 G., cholesterol 226 mg, sodium 2164 mg, sugar 13 G.

The chicken is marinated in a mixture of orange and lemon juices with zest, then baked in the oven, resulting in a juicy and flavorful chicken. Use the remaining marinade to make a quick sauce for the chicken. Serve with fried potatoes with feta, capers, and olives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

2 bone-in chicken thighs
0.5 cup lemon juice
0.5 cups orange juice
1 tbsp. grated lemon zest
2 tablespoons extra-virgin olive oil
1 tbsp. l. grated orange zest
1 cup chicken broth

Potato

3 potatoes
2 tablespoons extra-virgin olive oil
4 tbsp capers
0.5 cup chopped pitted olives
0.5 cup crumbled feta
Basil leaves for serving
Mint leaves for serving
Parsley leaves for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, potato, capers, lemon zest, Orange juice, olive, feta cheese, basil, mint

Cooking the dish according to the recipe:

Preheat oven to 190°C. In a large bowl, combine the chicken with citrus juice, lemon zest, salt, and pepper to taste. Let marinate for a few minutes.
Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, remove the chicken from the marinade, shaking off any excess. Don't discard the marinade. Season the chicken with salt and pepper and sear both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking in the oven. Bake until the internal temperature reaches 165°F (74°C), about 10–12 minutes.

Heat the same pan over medium-high heat. Pour in the marinade and stir, scraping up any browned bits from the bottom of the pan. Add the orange zest and chicken broth and simmer until the sauce has reduced by two-thirds.
Potato:

Peel and cut the potatoes into small pieces. Place them in a medium saucepan. Cover with water and bring to a boil over medium heat. Cook the potatoes until tender but not mushy. Drain. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the potatoes and cook for 1–2 minutes.
Turn off the heat and carefully stir in the capers, olives, and feta. Season with salt and pepper to taste. Transfer the potatoes to a serving bowl and sprinkle with basil, mint, and parsley.
Place the chicken on a serving platter and serve with the potatoes.

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