Greek Lemon-Butter Chicken & Smashed Potatoes

I was planning to make a soup for our Friday get together but with temps hovering in the low 80’s, I opted for something else – even had to turn the AC back on but highs in the 50’s next week.  Since it could cook during happy hour without my attention, I settled on using the recipe for Greek Lemon-Butter Chicken & Smashed Potatoes from “delish” that Bev had found.  Since most of our group prefers breasts, I substituted them for thighs and I increased the ingredient amounts by 50% for the six of us to get the recipe below.

Greek Lemon-Butter Chicken & Smashed Potatoes - Adapted from delish

The Ingredients:

1½ lb. small potatoes

Kosher salt

1 med red onion, halved, cut into 3/4" wedges

6 tbsp. unsalted butter, melted, divided

Freshly ground black pepper

1½ lemons, thinly sliced into rounds, seeds removed

3½ lb. boneless, skinless chicken breasts

1½ tsp. dried oregano

¾ c. Castelvetrano or other olives, pitted, halved

¾ c. packed fresh parsley leaves, chopped

3 oz. crumbled feta

The Directions:

1. Preheat oven to 425°.

2. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.

3. Use a Jaccard to tenderize and pound the breasts to an even thickness.

4. On a large rimmed baking sheet, toss potatoes and onions with half of butter. (I just brushed everything with the butter after flattening)

5. Using the bottom of a small glass or mason jar, press down on potatoes to smash into flat patties; season with salt and pepper.

6. Nestle lemon slices into potato mixture.

7. Pat chicken dry with paper towels; season with salt and pepper. Drizzle (brush both sides) remaining butter all over chicken and sprinkle with oregano.

8. Nestle chicken into potato mixture.

9. Roast until potatoes and chicken are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 160°, about 30 minutes total for the breasts.

10. In a small bowl, combine olives, parsley, and feta. Sprinkle over top of chicken right out of the oven. (First photo)

We served it with a salad - Greek dressing on mine.

The Verdict:

It was a very good meal and a big hit with the Friday crowd.  I think thighs would have worked better as their longer cooking time would bring out more of the lemon and onion flavors and allow the potatoes to brown a little.  I really enjoyed my first ever Castelvetrano olives.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/27/23 meal date