Greek Lemon Chicken and Potatoes
Elevate your dinner with our Greek Lemon Chicken and Potatoes recipe, a zesty one-pan meal that's easy to make and bursting with Mediterranean flavors. Perfect for weeknights or special occasions, this dish combines tender chicken thighs and crispy potatoes in a flavorful lemon-garlic marinade. Get the full recipe on our blog and bring the taste of Greece to your table tonight!
Equipment
- Large Mixing Bowl: For marinating the chicken and tossing the potatoes.
- Whisk or Fork: To mix the marinade ingredients.
- Sharp Knife: For cutting the potatoes and preparing any additional ingredients.
- Cutting Board: To safely chop the potatoes and other ingredients.
- Large Roasting Pan or Baking Dish: To roast the chicken and potatoes together.
- Tongs or a Spoon: For arranging the chicken and potatoes in the pan.
- Meat Thermometer: To ensure the chicken reaches the correct internal temperature (165°F or 75°C).
- Oven Mitts: To safely remove the hot roasting pan from the oven.
- Serving Platter: Optional, for presenting the finished dish.
Ingredients
- 4 Bone-in, skin-on chicken thighs
- 1 Lb Baby potatoes, halved
- 1/4 Cup Extra-virgin olive oil
- 2 Large lemons, juiced
- 4 Cloves garlic
- 1 Tbsp Dried oregano
- 1 Tsp Dried thyme
- Salt and pepper to taste
- 1/2 Cup Chicken broth
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Preheat the Oven:Start by preheating your oven to 400°F (200°C). This temperature ensures a crispy skin on the chicken while keeping the meat juicy and tender.
- Prepare the Marinade:In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper. Whisk until well combined. Pro Tip: Taste the marinade before adding the chicken to adjust seasoning to your liking.
- Marinate the Chicken:Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Allow the chicken to sit for at least 30 minutes. If time allows, marinate in the refrigerator for a few hours or overnight.
- Prep the Potatoes:While the chicken is marinating, wash and halve the baby potatoes. Add them to a separate bowl and toss them with a few tablespoons of the reserved marinade.
- Assemble the Dish:Arrange the marinated chicken thighs in a large baking dish or roasting pan. Scatter the potatoes around the chicken, ensuring they are evenly spread out. Pour the chicken broth into the dish, around the edges, to keep the chicken and potatoes moist as they roast.
- Roast to Perfection:Place the dish in the preheated oven and roast for about 40-45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F or 75°C). The potatoes should be tender and slightly crispy around the edges.
- Garnish and Serve:Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges for an extra burst of citrus flavor.
