Lemon Chicken With Potatoes And Feta Salad Recipe

Name: Lemon Chicken With Potatoes And Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs new potatoes, scrubbed; 5 tbsp mild olive oil; 1 1/3 lbs boneless chicken breasts; 2 None lemons, 1 juiced, 1 cut into slices; 2 cups chicken stock; 1 tsp cornstarch; 7 ounces feta cheese, diced; 1 small cucumber, seeded and diced; 1 tbsp chopped parsley; 2 tsp chopped thyme; 6 tbsp balsamic vinegar; 1 tsp sugar; None None Extra parsley and thyme, to garnish

Servings: persons

1 3/4 lbs new potatoes, scrubbed
5 tbsp mild olive oil
1 1/3 lbs boneless chicken breasts
2 None lemons, 1 juiced, 1 cut into slices
2 cups chicken stock
1 tsp cornstarch
7 ounces feta cheese, diced
1 small cucumber, seeded and diced
1 tbsp chopped parsley
2 tsp chopped thyme
6 tbsp balsamic vinegar
1 tsp sugar
None None Extra parsley and thyme, to garnish

1
Preheat the oven to 325u00b0F. Toss the potatoes in a bowl with 2 tablespoons of the oil and salt and pepper. Place in roasting pan and roast for about 1 hour until tender and golden.
2
Season the chicken breasts with salt and pepper and place in a shallow baking dish with the lemon slices. Bake on the shelf below the potatoes for 40 minutes or until cooked through.
3
Bring the chicken stock to a boil with the lemon juice in a saucepan and boil until reduced by about two-thirds. Blend the cornstarch with 1 tablespoon water and add to the pan. Bring to a boil and cook stirring for 2 minutes until thickened.
4
Mix the feta and cucumber together in a bowl with the herbs. Whisk together the vinegar, remaining oil, sugar and a little salt and pepper and toss with the feta salad. Cut the chicken into thick slices and transfer to serving plates. Top with the sauce and serve with roasted potatoes and salad. Garnish with parsley and thyme.

1000

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 lbs new potatoes, scrubbed, 5 tbsp mild olive oil, 1 1/3 lbs boneless chicken breasts, 2 None lemons, 1 juiced, 1 cut into slices, and more.

Yes, Lemon Chicken With Potatoes And Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemon Chicken With Potatoes And Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions