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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Greek Chicken and Potatoes Recipe

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This recipe for Greek Chicken and Potatoes is from Sukhi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1/3 cup olive oil
1/3 cup lemon juice
1 tsp lemon zest
2 tsp kosher salt
1 tsp black pepper
1 Tbsp minced garlic
2 tsp dried oregano
1 tsp dried parsley
1 1/2 pounds yellow potatoes
1/2 cup chicken broth
8-12 bone-in chicken thighs
Lemon wedges, for garnish
Directions:
Directions:
In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
Cut your potatoes into quarters. My potatoes were not small and not large. The quarters were fairly big. This is important if you don’t want mushy potatoes. If they are too small they’ll get overdone.
Pour the chicken broth into the Instant Pot. Place chicken thighs into the pot, I arranged mine to fit into almost one single layer. Pour half of the lemon juice mixture over the chicken.
Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes.
When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.
Personal Notes:
Personal Notes:
Do not do this with chicken breast with this timing as it dries the chicken out.

 

 

 

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