Greek Lemon Chicken with savory potatoes, cooked to golden perfection.

Greek Lemon Chicken and Potatoes

ByCasey Monroe

Why Make This Recipe

Greek Lemon Chicken and Potatoes is a flavorful and hearty dish that brings the sunny taste of the Mediterranean right to your dinner table. With tender chicken thighs and perfectly roasted potatoes, all infused with a zesty lemon and garlic marinade, this recipe is not only easy to make but also packed with delicious flavors. It’s a perfect meal for family gatherings or a cozy weeknight dinner.

How to Make Greek Lemon Chicken and Potatoes

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 Greek 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, or to taste

Directions:

  1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  2. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
  3. Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around the chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over the chicken and potatoes.
  4. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again. Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
  5. Transfer chicken to a serving platter and keep warm; leave potatoes in the pan. Turn on the broiler or set the oven to the highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
  6. Transfer potatoes to the platter with chicken. Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices into a measuring cup and pour over chicken and potatoes. Sprinkle with fresh oregano. Serve and enjoy.

How to Serve Greek Lemon Chicken and Potatoes

This dish is best served hot, straight from the oven. You can enjoy it with a simple side salad or some crusty bread to soak up the delicious juices. A sprinkle of fresh oregano on top adds a nice touch of color and flavor.

How to Store Greek Lemon Chicken and Potatoes

To store leftovers, let the chicken and potatoes cool to room temperature. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3 to 4 days. If you want to keep them longer, you can freeze them for up to 3 months.

Tips to Make Greek Lemon Chicken and Potatoes

  • Make sure to use fresh lemon juice for the best flavor.
  • Allow the chicken to marinate for a couple of hours or overnight for deeper flavor.
  • If you prefer, you can substitute chicken breasts, but adjust the cooking time as they may cook faster than thighs.

Variation

You can add other vegetables, such as carrots or bell peppers, for more color and nutrition. Just be sure to adjust the cooking time as needed.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them as they can dry out quicker than thighs.

2. What can I serve with Greek Lemon Chicken and Potatoes?
You can serve it with a Greek salad, tzatziki sauce, or some roasted vegetables for a complete meal.

3. Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and cut the potatoes a day in advance. Store them in the refrigerator until you are ready to cook.