Bring the flavors of the Mediterranean to your table with this Greek Lemon Chicken and Potatoes recipe. Succulent, herb-infused chicken thighs are paired with aromatic, golden potatoes and a zesty lemon-garlic dressing for a dish that’s both comforting and sophisticated. Perfect for family dinners or special gatherings!
Ingredients
Main Ingredients:
4 pounds chicken thighs (skin-on, bone-in)
3 russet potatoes, peeled and quartered
For the Marinade:
½ cup olive oil
½ cup fresh lemon juice
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 pinch cayenne pepper
1 tbsp salt
1 tsp pepper
Additional Ingredients:
1 cup chicken broth, divided
1 teaspoon fresh oregano, chopped (for garnish)
Directions
Step 1: Prepare the Oven and Roasting Dish
Preheat your oven to 425°F (220°C).
Lightly grease a large roasting dish with olive oil to prevent sticking.
Step 2: Marinate Chicken and Potatoes
In a large mixing bowl, combine the chicken thighs and quartered potatoes.
Add the olive oil, lemon juice, minced garlic, dried oregano, rosemary, cayenne pepper, salt, and black pepper.
Toss well to ensure the chicken and potatoes are evenly coated with the flavorful marinade.
Step 3: Arrange and Roast
Place the marinated chicken thighs in the prepared roasting dish, skin-side up.
Arrange the potato wedges around the chicken pieces.
Pour 2/3 cup chicken broth over the chicken and potatoes.
Drizzle any remaining marinade from the bowl over the dish.
Roast in the preheated oven for 20 minutes.
Step 4: Flip and Roast Again
Remove the dish from the oven and carefully turn the chicken and potatoes.
Flip the chicken back to skin-side up and return the dish to the oven.
Roast for an additional 25 minutes, or until the chicken is golden and an instant-read thermometer inserted near the bone reads 165°F (74°C).
Step 5: Crisp the Potatoes
Transfer the cooked chicken to a serving platter and keep it warm. Leave the potatoes in the roasting pan.
Preheat the broiler or oven to its highest setting.
Toss the potatoes in the pan’s juices to coat them thoroughly.
Broil for 3 minutes, or until the potatoes are crispy and golden.
Step 6: Create the Sauce
Place the roasting pan on a medium stovetop flame.
Add the remaining 1/3 cup chicken broth, and scrape up any caramelized bits from the bottom of the pan.
Strain the pan juices into a measuring cup or small bowl.
Step 7: Assemble and Serve
Pour the flavorful pan juices over the chicken and potatoes.
Garnish with freshly chopped oregano.
Serve warm and enjoy the delicious Mediterranean flavors.
Why This Recipe Works
Bright, Zesty Flavors: The lemon juice and garlic create a vibrant, tangy marinade that balances the richness of the chicken.
Herb-Infused Goodness: Oregano and rosemary add earthy, aromatic notes that transport your taste buds straight to Greece.
Crispy Texture: Broiling the potatoes at the end ensures they are perfectly crisped while still tender inside.
Pan Juices for Added Flavor: Deglazing the pan creates a sauce packed with caramelized bits, enhancing the overall dish.
Tips for Recipe Success
Choose the Right Chicken: Skin-on, bone-in chicken thighs work best for their flavor and moisture, but drumsticks or split chicken breasts can also be used.
Cut Potatoes Evenly: Ensure uniform potato sizes for even cooking.
Marinate Longer: For deeper flavors, marinate the chicken and potatoes for up to 2 hours before roasting.
Don’t Skip the Broiling: This step is key to achieving crispy, golden potatoes.
Serving Suggestions
Pair with a fresh Greek salad with cucumbers, tomatoes, olives, and feta.
Serve alongside a side of tzatziki sauce for dipping.
Add warm, crusty bread to soak up the delicious pan juices.
Complement the meal with a chilled glass of white wine or a traditional Greek ouzo.
Nutritional Information (Per Serving)
Calories: ~450
Protein: ~35g
Fat: ~22g
Carbohydrates: ~28g
Fiber: ~3g
Variations to Try
Vegetable Additions: Include red bell peppers, zucchini, or carrots for a more colorful dish.
Spice Level: Add more cayenne pepper or chili flakes if you prefer a spicier kick.
Citrus Twist: Substitute lemon juice with lime juice for a tangy variation.
Make-Ahead and Storage Tips
Make Ahead: Prep and marinate the chicken and potatoes up to 1 day in advance and store in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave in short intervals.
This Greek Lemon Chicken and Potatoes recipe is a delightful medley of savory, tangy, and herby flavors that’s sure to become a favorite in your household. Whether it’s a family dinner or a special occasion, this dish will bring a taste of the Mediterranean right to your plate!