Greek Lemon Chicken and Potatoes

Baked Greek chicken and potatoes with lemon.

Greek Lemon Chicken and Potatoes

This one-pan Greek lemon chicken and potatoes recipe combines juicy bone-in chicken thighs with tender potatoes, all roasted in a zesty lemony sauce. The chicken and potatoes soak up all the citrusy goodness to create a juicy, flavorful, and irresistibly good meal!

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 470kcal

Author Colleen Milne

Ingredients

3 pounds chicken thighs bone-in, skin-on About 8 pieces
4 large russet potatoes, peeled and cut into wedges about 2 pounds
¼ cup olive oil extra virgin olive oil
½ cup lemon juice 2-3 lemons
¼ cup chicken broth
4 garlic cloves minced
2 tsp dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon chopped fresh oregano for garnish

Instructions

Preheat oven to 425°
Peel and cut potatoes into quarters, then into wedges.
Pat chicken thighs dry with paper towels.
In a large bowl, whisk together the olive oil, lemon juice, chicken broth, garlic, dried oregano, thyme, rosemary, paprika, salt, and pepper.
Add the chicken thighs and toss to coat them in the marinade. In a 9x13" baking dish, place the pieces, skin side up, in a single layer.
Add the potato wedges to the bowl and toss to coat them in the marinade. Place the potato slices in the baking pan around the chicken thighs.
Cover the dish with parchment paper, then with aluminum foil and seal tightly.
Bake for 45 minutes.
Remove the foil and parchment and bake for a further 15 minutes, until the chicken and potatoes are browned and crisp.
To serve, transfer the chicken and potatoes to a serving platter. Spoon the pan juices over them and sprinkle with fresh oregano.

Notes

Let the chicken marinate if you have time. For maximum flavor, let the bone-in chicken thighs sit in the marinade for at least 30 minutes to soak up the herby lemon sauce.

Pat the chicken thighs dry. Use paper towels to dry off the chicken thighs before tossing them in the marinade. This will help the marinade stick to the chicken skin better and promote browning in the oven.

Slice the potatoes evenly. Try to use potatoes that are close in size and slice them into even wedges. That way, they'll bake evenly.

Add more seasonings to the marinade. Dijon mustard, yellow mustard, or red pepper flakes are good flavor options.

Tightly seal the top of the baking dish. Covering the top of the baking dish for the first 45 minutes prevents all the juices from evaporating, so the chicken stays moist. It's important to use parchment paper, then aluminum foil. The acid in lemon juice reacts with aluminum pans or foil, causing the foil to release small amounts of metal into the food.

Uncover the dish for the last 15 minutes. Baking Greek lemon chicken and potatoes uncovered at the end of the cooking time ensures they develop a crispy, golden-brown crust.

Spoon the juices over the top of the chicken and potatoes. Baste the finished dish with the leftover sauce to keep the chicken juicy and flavorful.

Storage. Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating. Reheat leftovers in a 350-degree oven for 15-20 minutes to keep the chicken skin crispy and the potatoes from getting soggy.

Freezing. Place the cooled chicken and potatoes in a freezer-safe container for up to 3 months. For the best results, thaw them in the fridge overnight and reheat in a 375F oven until warmed through. Note that the potatoes may soften slightly after freezing.

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