Description
This Lemon Greek Chicken and Potatoes recipe delivers a burst of Mediterranean flavors with juicy chicken thighs and tender baby potatoes roasted to perfection. A zesty blend of lemon, garlic, and herbs infuses every bite, making it a satisfying one-pan meal that’s perfect for busy weeknights.
Ingredients
Scale
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1/4 cup olive oil
- juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 cup chicken broth
For Garnish (optional):
- chopped fresh parsley
- lemon wedges
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, pepper, paprika, and onion powder.
- Coat chicken and potatoes: Add the chicken thighs and baby potatoes to the bowl, tossing to coat well.
- Arrange in baking dish: Transfer the chicken and potatoes to a large baking dish or sheet pan, placing chicken skin side up with potatoes around them. Pour chicken broth around the edges.
- Roast: Roast for 40–45 minutes until chicken is golden and fully cooked (internal temperature of 165°F/74°C) and potatoes are tender. Broil for 2–3 minutes for crispier skin if desired.
- Rest and garnish: Remove from the oven, let it rest for 5 minutes, then garnish with parsley and lemon wedges before serving.
Notes
- For a complete meal, pair with a Greek salad or roasted veggies.
- If using chicken breasts, adjust cooking time to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 430
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
