Italian Lemon Chicken
Serves 4480 mins prep55 mins cook
This italian lemon chicken is one of those recipes that checks all the boxes: comforting, nourishing, easy to prep ahead, and packed with flavor. The kefir makes the chicken incredibly tender while fresh lemon, garlic, and herbs bring brightness to every bite. Paired with roasted Yukon gold potatoes, it’s a simple one-pan meal that feels special enough for guests but practical enough for busy weeknights.
0 servings
What you need
bunch fresh parsley
clove garlic clove
tsp dried oregano
cup kefir
tbsp olive oil
lb yukon gold
tsp dried rosemary
tsp salt
tsp dried thyme
Instructions
0 Marinate the chicken. In an airtight container, combine kefir, lemon juice, salt, rosemary, thyme, oregano, pepper, olive oil, and garlic. Add the chicken thighs and toss until fully coated. Cover and refrigerate for 8 hours. 1 Preheat the oven. Preheat your oven to 450F and prep a glass 9x13 inch casserole dish. 2 Prepare the potatoes. Add potatoes to a large bowl along with olive oil, lemon juice, oregano, Italian seasoning, and salt. Toss until evenly coated. 3 Assemble the dish. Spread the potatoes evenly into baking dish Place the marinated chicken thighs on top, skin-side up. 4 Cover and roast. Cover the dish with foil or a lid and roast for 45 minutes. 5 Uncover and crisp. Remove the foil and return to the oven for 15 minutes, until the chicken skin is golden and crispy and the potatoes are tender. 6 Serve & enjoy! Serve this italian lemon chicken right away with fresh parsley.View original recipe
