When you need a hearty, wholesome meal that’s bursting with flavor, Easy Greek Lemon Chicken and Potatoes – Full of Flavor! is the recipe you’ve been looking for. This classic Greek-inspired dish combines tender chicken, crispy potatoes, and a zesty lemon-garlic marinade, creating a comforting meal that’s perfect for any occasion. Whether you’re cooking for family or entertaining guests, this one-pan recipe will impress everyone at the table.

Why This Recipe Is a Must-Try

Greek lemon chicken and potatoes have a perfect balance of bright, tangy flavors and rich, savory goodness. The marinade infuses every bite with a Mediterranean twist, while the crispy potatoes soak up all the delicious juices. Best of all, it’s a simple, fuss-free recipe that delivers gourmet results without requiring hours in the kitchen.

Ingredients You’ll Need

Below is a complete list of ingredients for this dish. The combination of fresh and pantry staples creates the signature flavors.

For the Chicken and Potatoes

Ingredient	Quantity
Skin-on, bone-in chicken thighs	4 pounds (about 8 pieces)
Russet potatoes (peeled and quartered)	3
Fresh lemon juice	½ cup
Olive oil	½ cup
Garlic (minced)	6 cloves
Dried oregano	1 tablespoon
Kosher salt	1 tablespoon
Dried rosemary	1 teaspoon
Freshly ground black pepper	1 teaspoon
Cayenne pepper (optional)	1 pinch
Chicken broth (divided)	1 cup

For Garnish

Ingredient	Quantity
Fresh oregano (chopped)	1 teaspoon

Step-by-Step Instructions

1. Prepare Your Ingredients

1. Gather all ingredients and preheat your oven to 425°F (220°C).
2. Lightly oil a large roasting pan to prevent sticking.

2. Make the Marinade

1. In a large bowl, combine:
   • ½ cup fresh lemon juice
   • ½ cup olive oil
   • 6 minced garlic cloves
   • 1 tablespoon dried oregano
   • 1 tablespoon kosher salt
   • 1 teaspoon dried rosemary
   • 1 teaspoon black pepper
   • 1 pinch cayenne pepper (optional)
2. Whisk until the mixture is well combined.

3. Coat the Chicken and Potatoes

1. Add the chicken thighs and potato quarters to the bowl with the marinade.
2. Toss everything together until the chicken and potatoes are evenly coated.

4. Arrange in the Pan

1. Place the chicken thighs skin-side up in the prepared roasting pan.
2. Tuck the potato pieces around the chicken.
3. Drizzle ⅔ cup chicken broth over the mixture.
4. Spoon any remaining marinade from the bowl over the chicken and potatoes.

5. Roast the Chicken and Potatoes

1. Bake in the preheated oven for 20 minutes.
2. Remove the pan, toss the chicken and potatoes, and rearrange the chicken skin-side up again.
3. Continue baking for another 25 minutes, or until the chicken is browned and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74°C).

6. Broil the Potatoes

1. Transfer the cooked chicken to a serving platter and keep warm.
2. Toss the potatoes in the pan juices and place the pan under the broiler for 3 minutes to crisp them up.

7. Make the Pan Sauce

1. Place the roasting pan on the stovetop over medium heat.
2. Add the remaining ⅓ cup chicken broth and scrape up any browned bits from the bottom of the pan.
3. Strain the pan juices into a measuring cup.

8. Serve and Garnish

1. Pour the strained pan sauce over the chicken and potatoes.
2. Sprinkle with freshly chopped oregano.
3. Serve immediately and enjoy!

Tips for Perfect Greek Lemon Chicken and Potatoes

1. Use Bone-In, Skin-On Chicken

Bone-in, skin-on chicken thighs stay moist during roasting and develop a crispy, golden skin.

2. Choose the Right Potatoes

Russet potatoes work best because they hold their shape while absorbing the flavorful marinade.

3. Don’t Skip the Broiling Step

Broiling the potatoes at the end adds a crispy texture that takes this dish to the next level.

4. Adjust the Seasoning

Feel free to tweak the spices to suit your taste. Add more cayenne for heat or extra lemon juice for brightness.

5. Let the Chicken Rest

Allowing the chicken to rest for a few minutes before serving ensures the juices redistribute for maximum flavor.

Nutritional Information

Nutrient	Per Serving (1 chicken thigh and potatoes)
Calories	420
Total Fat	25g
Saturated Fat	5g
Cholesterol	95mg
Sodium	750mg
Total Carbohydrates	20g
Protein	28g

Creative Variations

1. Add Vegetables

Include carrots, zucchini, or bell peppers for added color and nutrients.

2. Use Different Herbs

Swap oregano and rosemary with thyme or dill for a fresh twist.

3. Lemon-Honey Glaze

Mix honey with the lemon juice for a sweet and tangy flavor.

4. Serve with Tzatziki

Pair this dish with a dollop of tzatziki sauce for a cool and creamy complement.

FAQ

1. Can I use boneless chicken?

Yes, but reduce the cooking time to avoid overcooking. Boneless thighs or breasts work well but may lack the juiciness of bone-in cuts.

2. Can I prepare this dish ahead of time?

Absolutely! Marinate the chicken and potatoes up to 24 hours in advance. Store them in the refrigerator until ready to bake.

3. What can I substitute for russet potatoes?

Yukon Gold or red potatoes are great alternatives that also hold up well during roasting.

4. How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven to maintain crispiness.

5. Can I make this dish dairy-free?

Yes! This recipe is naturally dairy-free. Just double-check your chicken broth for hidden dairy ingredients.

6. What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony flavors beautifully.

Try This Flavorful Dish Today!

Now that you have everything you need to make Easy Greek Lemon Chicken and Potatoes – Full of Flavor!, it’s time to gather your ingredients and start cooking. This recipe is simple enough for a weeknight dinner yet impressive enough for a special occasion. Give it a try and bring a taste of the Mediterranean to your table!

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