Description
This Lemon Greek Chicken and Potatoes recipe features succulent, bone-in, skin-on chicken thighs roasted with baby potatoes in a zesty lemon, garlic, and herb marinade. The result is tender, golden chicken with crispy skin and perfectly roasted potatoes, infused with Mediterranean flavors. An easy, one-pan dish perfect for a flavorful weeknight dinner or a special meal.
Ingredients
Scale
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
Marinade
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Additional
- 1/4 cup chicken broth
- Fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper until well combined.
- Coat chicken and potatoes. Add the chicken thighs and halved baby potatoes to the marinade. Toss thoroughly to ensure every piece is well coated with the flavorful mixture.
- Arrange in baking dish. Transfer the marinated chicken and potatoes to a large baking dish or sheet pan in a single layer. Position the chicken with the skin side up to promote crispiness.
- Add chicken broth. Pour the chicken broth around the potatoes in the dish, being careful not to pour it directly over the chicken to maintain skin crispness.
- Roast. Place the dish in the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes become tender.
- Crisp the skin (optional). For extra crispy chicken skin, switch the oven to broil and broil the chicken for an additional 2 to 3 minutes, watching closely to prevent burning.
- Garnish and serve. Remove from the oven and garnish with fresh parsley and lemon wedges before serving to enhance freshness and presentation.
Notes
- For deeper flavor, marinate the chicken and potatoes for 30 minutes or up to overnight before roasting.
- This dish pairs exceptionally well with a Greek salad or warm pita bread.
- Make sure to keep the chicken skin-side up during roasting to ensure crisp skin.
