Curtis Stone’s best ever Greek lemon chicken | Cook with Curtis | Coles

After some dinner inspiration? Curtis Stone’s Greek lemon chicken recipe combines zesty chicken thighs with crispy roast potatoes to create the most delicious dinner you’re sure to love. What you’ll learn: ✅ The ideal way to make smashed potatoes ✅ How to get potatoes extra crispy ✅ How to caramelise lemons to create a deliciously tangy sauce ✅ How to get juicy chicken thighs when cooking ✅ Curtis’ tips for how to make a flavourful sauce Curtis Stone's lemon rosemary chicken with smashed potatoes Serves 4 Cook Time: 25 mins Prep Time 10 mins (+ cooling time) 500g baby Carisma potatoes 1/4 cup (60ml) olive oil 1 lemon, thickly sliced 60g unsalted butter, divided 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed 2 garlic cloves, finely chopped 2/3 cup (160ml) chicken stock 1 tbs lemon juice 2 tsp coarsely chopped rosemary Rosemary sprigs, to serve 1. In a large saucepan, place the potatoes, 2 tsp salt and enough cold water to cover potatoes by 2cm. Cover and bring to the boil over medium-high heat. Cook the potatoes for 10 mins or until tender. Drain well. Transfer to a baking tray to cool slightly. Using the bottom of a glass, gently smash potatoes until the inside is exposed, but the potatoes are not falling apart. 2. Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the potatoes in a single layer. Season. Cook the potatoes for 5 mins each side or until browned and crispy. 3. Meanwhile, heat another large non-stick frying pan over medium-high heat. Cook the lemon for 2 mins each side or until caramelised. Transfer to a plate. Wipe the pan clean. Melt half the butter in the clean pan. Season the chicken. Cook for 6 mins each side or until golden brown all over. Transfer chicken to a plate and set aside to rest. 4. Reduce heat to medium. Add the garlic and remaining butter to the pan and cook, stirring, for 2 mins or until the garlic is light golden. Add the stock and lemon juice. Bring to a simmer. Return the chicken to the pan and cook for 6 mins or until the chicken is cooked through. Stir in the chopped rosemary. 5. Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs. 00:00 Make Curtis’ Greek lemon chicken 00:23 Boil the potatoes 00:44 Boil the potatoes 01:13 Make the potatoes crispy 01:31 Caramelise the lemon slices 02:18 Cook the chicken thighs 03:20 Make the sauce for the chicken 03:31 Finish cooking the chicken 04:08 Serve the chicken on top of potatoes 04:42 What to serve it with Greek lemon chicken 04:54 Time to taste test!