For a no-fuss, flavor-packed dinner, this Greek Lemon Chicken and Potatoes dish delivers succulent chicken and perfectly roasted potatoes, all in one pan. The marinade’s bright lemony zest combined with robust herbs makes for a dish that’s as comforting as it is delicious.
- Cuisine: Greek
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
Why You’ll Love This Recipe
- One-pan convenience for easy cleanup and a fuss-free meal.
- Bright, natural flavors maximize the use of fresh ingredients and herbs.
- Perfectly balanced taste profile with savory chicken and tangy lemon.
- Simple preparation requiring minimal kitchen skills.
Ingredients
- 4 pounds skin-on, bone-in chicken thighs: Ensures juicy meat and crispy skin.
- 3 medium russet potatoes, peeled and quartered: Starchy to absorb the flavorful broth.
- ½ cup freshly squeezed lemon juice: Provides essential acidity; can substitute with vinegar in a pinch.
- ½ cup Greek olive oil: Adds rich depth and body; use extra virgin for best results.
- 6 cloves garlic, minced: Enhances flavor; garlic powder can be used if needed.
- 1 tablespoon dried oregano: Adds quintessential Greek flavor; substitute with Italian seasoning if unavailable.
- 1 tablespoon kosher salt: Elevates all the ingredients’ natural flavors.
- 1 teaspoon dried rosemary: Infuses warmth and intense aroma; can use fresh rosemary for a subtler taste.
- 1 teaspoon freshly ground black pepper: Provides subtle heat and depth.
- 1 pinch cayenne pepper: Adds a slight kick; adjust based on tolerance.
- 1 cup chicken broth, divided: Keeps the dish moist and adds flavor; vegetable broth works as a substitute.
- 1 teaspoon chopped fresh oregano, or to taste: Garnishes with a pop of herbal freshness; parsley or basil can replace for different notes.
How to Make It
Step 1: Marinate the Chicken
In a large bowl, combine lemon juice, olive oil, garlic, dried oregano, kosher salt, rosemary, black pepper, and cayenne. Add the chicken thighs, ensuring each piece is well-coated. Let the chicken marinate, covered, in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavors.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). A properly heated oven ensures that the chicken skin crisps while the inside remains juicy.
Step 3: Arrange in the Baking Dish
Layer the marinated chicken and quartered potatoes in a large baking dish. Pour half of the chicken broth into the dish to maintain moisture during cooking. Arrange the potatoes around the chicken to allow for even cooking.
Step 4: Roast the Chicken and Potatoes
Roast in the preheated oven for about 45-50 minutes. Add remaining broth halfway through cooking if needed. The chicken should be golden brown with an internal temperature of 165°F (74°C), and potatoes tender when pierced with a fork.
Step 5: Garnish and Serve
Once cooked, remove from the oven and sprinkle with fresh oregano for an aromatic finish. Allow the dish to rest for 5 minutes before serving to let juices redistribute.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, but be mindful of cooking time as breasts can dry out faster. Reduce cooking time and check for doneness at about 35-40 minutes.
What type of potatoes can be used instead of russet?
Yukon gold or any waxy potatoes work well. They hold shape nicely and offer a creamier texture.
How can I adjust the spice level?
To decrease the spice, omit the cayenne pepper. For more heat, increase the cayenne or add red pepper flakes to your taste.
