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Citronkylling med fetacreme og stegte kartofler
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Lemon Chicken with Whipped Feta and Crispy Potatoes

Recipe for lemon-marinated chicken, creamy whipped feta and crisp roast potatoes with feta and parsley.
Course Main course
Cuisine Danish, Greek
Nøgleord Feta cream, Lemon chicken, Summer food, Whipped feta
Total Time 40 minutes
Servings 4 servings
Calories 741kcal

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

Instructions

  • 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

Calories: 741kcal | Carbohydrates: 44g | Protein: 58g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 1051mg | Potassium: 1436mg | Fiber: 5g | Sugar: 6g | Vitamin A: 288IU | Vitamin C: 47mg | Calcium: 228mg | Iron: 3mg