Description
This Greek Lemon Chicken and Potatoes recipe offers minimal prep and maximum flavor in a one-pan meal. The chicken releases juices that blend with olive oil, lemon, and herbs to enhance the crispy potatoes and succulent chicken.
Ingredients
Scale
- 4 pounds skin-on, bone-in chicken thighs
- 3 medium russet potatoes, peeled and quartered
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- ½ cup Greek olive oil (extra virgin preferred)
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon fresh oregano, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine lemon juice, olive oil, minced garlic, dried oregano, salt, rosemary, black pepper, and cayenne pepper. Whisk thoroughly to create the marinade.
- Pat the chicken thighs dry with paper towels.
- Add the chicken to the marinade, ensuring each piece is thoroughly coated. Marinate for 30 minutes, or up to 4 hours in the refrigerator.
- Place the quartered potatoes in a large baking dish or roasting pan in a single layer.
- Arrange the marinated chicken skin-side up on top of the potatoes. Pour half of the marinade over the chicken and potatoes.
- Pour ½ cup of chicken broth into the bottom of the pan, avoiding pouring directly over the chicken.
- Roast in the preheated oven for 45 minutes.
- Remove the pan from the oven, pour the remaining ½ cup of chicken broth around the potatoes.
- Return to the oven and continue roasting for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Remove from the oven and let rest for 10 minutes before serving.
- Garnish with fresh oregano before serving.
Notes
- Dry the chicken thoroughly before marinating for crispy skin.
- Marinate overnight for enhanced flavor.
- Avoid pouring broth over chicken to maintain crispiness.
- Substitute Yukon Gold potatoes for a different texture.
- Add vegetables like red peppers or zucchini during the last 20 minutes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 715
- Sugar: 2
- Sodium: 830
- Fat: 50
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25
- Fiber: 3
- Protein: 45
- Cholesterol: N/A