At one of our recent “Dinner Club” gatherings the hostess made a yummy Greek entree, inspired by one of her favorite restaurant meals, that I’m excited to share with you today! I’d honestly never had Chicken Lemonato before (at least, not that I recall) and was excited to be introduced to another easy and yummy one-dish meal.
I have to tell you though, after working out all the measurements on how I wanted to test it at home, it just so happens both of my daughters had friends over the first night I planned to make it. I was a little worried I didn’t have something more “kid-friendly” on the menu or, more importantly, something I’d tested before instead! But as it turned out, all the kids LOVED it on the first try, and most even went back for seconds – phew! Hard not to love a kitchen “win” like that. Hope you enjoy this dish as much as we do!
Greek Chicken Lemonato
My Greek Chicken Lemonato recipe is a yummy and easy one-dish meal. My kids loved it on the first try and went back for seconds!
Ingredients
- 2 pounds chicken thighs, boneless, skinless
- 2 pounds broccoli, big stems removed and cut into florets
- 1 1/2 pounds potatoes, fingerling or other small variety
- 2/3 cup kalamata olives , pitted, sliced
- 2 shallots, cut in half longways, peeled and sliced
- 1/4 cup olive oil
- 1/4 cup white wine
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
Instructions
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Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
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In a small bowl whisk together the olive oil, wine, garlic, lemon juice and mustard. Pour over top of the chicken and veggies. Sprinkle with salt and pepper and roast for 35 to 45 minutes, stirring a couple of times throughout, until the chicken is done (165° F) all the way through.
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Turn the broiler on high and broil for 5 minutes to help brown the tops and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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On my list to make this week! I am going to try this with chickpeas in place of chicken. I have never made something from any of the 3 cookbooks that my and my family haven’t loved! Thank you Lisa!
Side note for anyone who may need the info. Lisa’s recipes are so easy to adapt to meet dietary restrictions…we have a few in this house (vegetarian, with dairy and gluten sensitivity) and I have been using Lisa’s recipes for over 5 years.
I made this recipe for the first time last week because we got a large bunch of broccoli in our CSA box. My daughter had purchased some little potatoes from Costco that she shared with me. This recipe seemed like a perfect fit. It is easy and delicious. We didn’t even bother to do the extra browning step. It also makes great leftovers.
Perfect! So glad to hear you loved it. – Nicole