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Greek lemon chicken

Kim Coverdale
  • 65 minutes
  • Serves 4

INGREDIENTS

8

each) chicken thigh cutlets, small skin on

1/2 cup

Massel chicken style liquid stock

1 tbsp

Basil, fresh leaves

250 g

Cherry truss tomatoes

2 tbsp

Flat-leaf parsley, fresh leaves

4

Garlic cloves

2

Lemons, medium

300 g

Rascal potatoes, red

1

Red onion, medium wedges

1/3 cup

Kalamata olives, pitted

1

Medium red capsicum, cut into strips