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Greek Lemon Chicken and Potatoes

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Greek Lemon Chicken and Potatoes is a comforting one-pan roasted meal with juicy chicken, tender potatoes, bright lemon juice, garlic, and aromatic herbs. The potatoes absorb the flavorful pan juices while roasting, creating a rich and satisfying Mediterranean-style dish.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roast
  • Cuisine: Greek
  • Diet: Halal

Ingredients

  • 4 pounds skin-on, bone-in chicken thighs
  • 3 medium russet potatoes, peeled and quartered
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 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
  • 1 pinch cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and lightly grease a large roasting pan.
  2. Place the chicken thighs and quartered potatoes in a large mixing bowl. Add lemon juice, olive oil, minced garlic, dried oregano, kosher salt, rosemary, black pepper, and cayenne pepper.
  3. Toss well until the chicken and potatoes are evenly coated with the marinade.
  4. Arrange the chicken thighs skin-side up in the roasting pan and spread the potatoes around them.
  5. Pour about 2/3 cup of the chicken broth into the pan and spoon any remaining marinade over the top.
  6. Bake for 20 minutes.
  7. Remove the pan from the oven and gently toss the chicken and potatoes for even cooking, returning the chicken pieces to a skin-side-up position.
  8. Return the pan to the oven and bake for another 25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  9. Transfer the chicken to a serving platter and keep warm.
  10. Turn the oven to broil or its highest setting. Toss the potatoes in the pan juices and broil for about 3 minutes until crisp and lightly browned.
  11. Add the potatoes to the serving platter with the chicken.
  12. Place the roasting pan on the stovetop over medium heat, add the remaining 1/3 cup chicken broth, and scrape up the browned bits from the pan.
  13. Strain the pan juices and pour them over the chicken and potatoes. Garnish with chopped fresh oregano before serving.

Notes

  • Chicken drumsticks or breasts can be used instead of thighs, but adjust cooking time for boneless cuts.
  • Add vegetables like carrots, onions, zucchini, or Brussels sprouts to roast alongside the chicken.
  • For stronger citrus flavor, add a little lemon zest to the marinade.
  • Baby potatoes or sweet potatoes can replace russet potatoes.
  • For a thicker sauce, mix a teaspoon of cornstarch with water and stir it into the pan juices while heating.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions for 2–3 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/greek-lemon-chicken-and-potatoes/