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
- 2 pounds boneless, skinless chicken thighs
- 2 pounds broccoli, big stems removed and cut into florets
- 1 1/2 pounds fingerling or other small potatoes
- 2/3 cup pitted, sliced kalamata olives
- 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 and pepper - to taste
Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
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.
Turn the broiler on high and broil for 5 minutes to help brown the tops and serve.
We recommend organic ingredients when feasible.