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Lemony Chicken Ribs with Potatoes
Strips of boneless chicken thigh, the Greek kotopoulo paidakia, marinated in wine, lemon, orange, mustard and petimezi, then baked under wraps with potatoes until tender and browned. A childhood weeknight favourite in Athens.
- YieldServes 4 to 6
- Hands-on30 min
- Total2 h
- Difficulty
Ingredients
Marinade
- 45 mlextra-virgin Greek olive oil, 3 tbsp, for the marinade
- 240 mldry white wine, 1 cup
- 1lemon, juice, strained
- 80 mlfresh orange juice, strained (1/3 cup)
- 2 tbspDijon mustard
- 2 tbspgrape molasses (petimezi) or Greek honey
- 4 clovesgarlic, minced
- 1 tbspdried Greek oregano, heaping
Chicken and potatoes
- 900 gboneless, skinless chicken thighs, cut into strips about 5 cm wide (2 lb)
- 7Yukon Gold or other roasting potatoes, quartered; 6 to 8, about 900 g
- 45 mlextra-virgin Greek olive oil, 3 tbsp, for the potatoes
- to tastecoarse sea salt and freshly ground black pepper
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