Greek Lemon Chicken with Roasted Potatoes
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Juicy chicken thighs marinated in lemon, garlic, and oregano roasted alongside golden potatoes. A classic Greek dinner that's easy enough for a busy weeknight with minimal prep and maximum flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs Yukon gold potatoes, cut into wedges
- 1/3 cup olive oil
- Juice of 2 lemons (about 1/3 cup)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- Fresh parsley and lemon slices for serving
Instructions
- Preheat oven to 425°F.
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a large bowl.
- Add chicken thighs and potato wedges to the marinade and toss to coat everything well.
- Arrange potatoes in a single layer in a large baking dish. Place chicken thighs on top, skin-side up.
- Pour chicken broth into the bottom of the pan (not over the chicken — keep the skin dry for crisping).
- Roast for 40-45 minutes until chicken skin is deep golden and potatoes are tender and lightly caramelized. Check that chicken reaches 165°F.
- Let rest 5 minutes, then garnish with fresh parsley and lemon slices. Spoon the pan juices over the potatoes before serving.
Notes
Marinate at least 30 minutes if time allows, or overnight in the fridge for deeper flavor. Yukon gold potatoes hold their shape best. Fresh lemon juice is key here — bottled won't give the same bright flavor.
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