Lemon and garlic marinated chicken with whipped feta and crisp thyme-roasted potatoes.
Lemon chicken with whipped feta and crispy potatoes is a dish where everything comes together just right. Juicy marinated chicken, crisp potatoes and smooth whipped feta, all on one plate. It is simple, full of flavour and a little Greek in feel.
The chicken is marinated in lemon, garlic, thyme, olive oil, salt and freshly ground pepper. It needs a minimum of 20–30 minutes, but if you have time, leave it for a couple of hours or overnight – it gives even more flavour.
The potatoes are cut into small cubes and tossed with oil, thyme, salt and pepper before being roasted golden and crisp in the oven or air fryer. The cooking time depends on the size of the cubes, so keep an eye on them to make sure they are crisp on the outside and tender inside.
Meanwhile, the chicken is fried in a pan until it is juicy with a deep golden crust. At the same time, the whipped feta is blended together – a creamy, salty and tangy base that ties the whole dish together.
To serve, the potatoes are tossed with a little chopped parsley and crumbled feta. The whipped feta is spread over the plate, the warm lemon chicken goes on top and the crisp potatoes are scattered over everything. A little fresh parsley to finish – and dinner is served. Plenty of flavour, plenty of protein, and properly filling.
It tastes wonderful. Simple in its flavours, but with plenty of character in every element. Serve with freshly baked bread so you can mop up the last of the whipped feta.
A dish that works all year round – but one that is spot on in spring and summer.
Lemon Chicken with Whipped Feta and Crispy Potatoes
Ingredients
Lemon chicken
- 4 chicken breast fillets
- 50 ml olive oil
- 3 cloves garlic, grated
- 1/2 lemon, finely grated zest and juice
- 1 tsp dried thyme
- Salt and freshly ground pepper
Potatoes
- 800 g potatoes, cut into small cubes
- 2 tbsp oil
- 1 tsp dried thyme
- 1 handful parsley, finely chopped
- 100 g feta, crumbled
- Salt and freshly ground pepper
Whipped feta
- 250 g feta
- 200 g Greek yogurt
- 2 cloves garlic
- 2 tbsp freshly squeezed lemon juice
- Freshly ground pepper
To serve
- Olive oil
- Finely chopped parsley
- Bread, optional
Method
- Put the chicken in a bowl with the olive oil, garlic, lemon juice and zest and thyme, and season with salt and freshly ground pepper. Leave to marinate for at least 20 minutes – ideally a couple of hours or overnight.
- Rinse the potatoes thoroughly in cold water, then pat them dry in a tea towel.I leave the skins on, but do as you prefer.
- Toss the potatoes with the olive oil, thyme, salt and freshly ground pepper, and roast until crisp in a preheated conventional oven (top and bottom heat) at 220°C for about 25-30 minutes, or in an air fryer at 205°C for about 25-30 minutes – or until golden and crisp.
- Meanwhile, fry the chicken in a pan until golden and cooked through – use the marinade it has been sitting in. Set the chicken aside on a chopping board and let it rest.
- While the chicken is cooking, blend the ingredients for the whipped feta in a mini chopper or similar. Season to taste with freshly ground pepper – salt is usually not needed.
- Toss the crisp potatoes with the parsley and crumbled feta.
- Spread the whipped feta over 4 plates. Place a piece of chicken on top and scatter the crisp potatoes over it.
- Drizzle with a little olive oil and sprinkle with parsley and freshly ground pepper.Serve with freshly baked bread, if you like.
Nutrition
Premium
Kunne man evt. servere en salat til ? Og hvilken ?
Hej Susanne
Det kan du sagtens ja, en frisk spidskålssalat eller lignende vil være super lækker til. Det sammen vil en tomatsalat.
Warm wishes, Dianna