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Roast chicken with potatoes and Greek cheese

Name: Roast chicken with potatoes and Greek cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 100 g Greek cheese; 280 g boneless chicken thigh; 1 unit pepper, cut into 1 cm strips; 0.5 unit onion, cut into 2 cm strips; 400 g potato, cut into 1–2 cm wedges; 1 g dried thyme; 3 g smoked paprika; 1 clove garlic, whole and unpeeled; 30 ml olive oil; salt; pepper

This delicious roast chicken combines tender chicken thighs with potatoes and vegetables baked in their own juices, seasoned with thyme and smoked paprika, and topped with crumbled Greek cheese, offering a dish full of flavor and textures.

Servings: 2
Prep: 30 min
Cook: 15 min

Ingredients

100 g Greek cheese
280 g boneless chicken thigh
1 unit pepper, cut into 1 cm strips
0.5 unit onion, cut into 2 cm strips
400 g potato, cut into 1–2 cm wedges
1 g dried thyme
3 g smoked paprika
1 clove garlic, whole and unpeeled
30 ml olive oil
salt
pepper

Instructions

Preheat the oven to 220°C. Cut the potatoes in half lengthwise, place them cut-side down and slice into 1–2 cm wedges. Peel the onion, halve it and slice one half into 2 cm strips. Cut the pepper in half, remove the seeds and slice into 1 cm strips.
Place the potato wedges, onion, pepper and unpeeled garlic on a baking tray lined with parchment paper. Add half of the dried thyme, the smoked paprika and a drizzle of olive oil. Season with salt and pepper and toss well. Bake 25–30 minutes until the vegetables are tender, stirring halfway through cooking.
Season the chicken thighs with salt and pepper. When there are 15–17 minutes left of the vegetables' cooking time, place the chicken on top of the vegetables and sprinkle with the remaining dried thyme and a drizzle of oil. Bake for a further 15–17 minutes until the chicken is cooked through.
Meanwhile, crumble the Greek cheese by hand into medium pieces.
When the chicken and vegetables are done, remove and discard the skin from the roasted garlic. Mash the garlic and mix it with the pan juices. Stir to coat the chicken and vegetables well.
Serve the roast chicken with the potatoes and vegetables on plates, add the remaining pan juices and top with the Greek cheese to taste.

Nutrition (per serving)

Calories: 928 kcal
Protein: 43 g
Carbohydrates: 97 g
Fat: 38 g
Fiber: 23 g