Description
Bring the flavors of the Mediterranean to your kitchen with this Easy Greek Lemon Chicken and Potatoes recipe. Juicy, golden chicken and crispy, flavorful potatoes are roasted together in a zesty lemon-garlic marinade, creating a hearty, satisfying dish that’s perfect for family dinners or entertaining guests.
Ingredients
For the Chicken and Potatoes:
- 4 pounds skin-on, bone-in chicken thighs (about 8 pieces)
- 3 russet potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
- 1 cup chicken broth (divided)
For Garnish:
- 1 teaspoon fresh oregano, chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Lightly grease a large roasting pan.
- Prepare the Marinade:
- In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper.
- Marinate the Chicken and Potatoes:
- Add the chicken thighs and potato quarters to the bowl. Toss to coat evenly in the marinade.
- Arrange in the Pan:
- Place the chicken thighs skin-side up in the prepared pan. Arrange the potatoes around the chicken. Pour ⅔ cup chicken broth over the mixture and drizzle any remaining marinade on top.
- Bake:
- Roast for 20 minutes, then toss the potatoes and rearrange the chicken skin-side up again. Bake for another 25 minutes until the chicken is browned and cooked through (internal temperature of 165°F/74°C).
- Broil for Crispiness:
- Transfer the cooked chicken to a serving platter. Toss the potatoes in the pan juices and broil for 3 minutes until crispy.
- Make the Pan Sauce:
- Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth, scraping up browned bits. Strain the juices and pour over the chicken and potatoes.
- Serve and Garnish:
- Sprinkle with fresh oregano and serve immediately.
Notes
- Ensure chicken thighs are skin-on and bone-in for maximum flavor and moisture.
- Russet potatoes hold up well and absorb the delicious marinade.
- For extra flavor, marinate the chicken and potatoes for up to 24 hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek