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Ingredients
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15 chicken thighs
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8 large potatoes, peeled and quartered
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1 cup vegetable oil, or as needed
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½ cup wine vinegar
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5 lemons, juiced
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10 cloves crushed garlic
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2 tablespoons dried oregano
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2 tablespoons dried parsley
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1 onion, minced
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salt and pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
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Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
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Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
275 | Calories |
8g | Fat |
33g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 275 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 2g | 11% |
Cholesterol 58mg | 19% |
Sodium 64mg | 3% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 15% |
Total Sugars 3g | |
Protein 19g | 38% |
Vitamin C 46mg | 51% |
Calcium 54mg | 4% |
Iron 2mg | 12% |
Potassium 733mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.