This tasty dish features juicy lemon chicken paired with tender potatoes. The zesty flavors make it bright and refreshing—perfect for family dinners!
I love how easy this one-pan meal is! Just bake it all together, and you have a delicious dinner waiting for you. Plus, who doesn’t love less cleanup? 🍽️
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juiciness and flavor. If you’re looking for a lighter option, skinless chicken breasts will work, but they might cook faster, so keep an eye on them!
Baby Potatoes: These are perfect for roasting because they hold their shape well. You can also use Yukon Gold or red potatoes if you can’t find baby potatoes. Just cut them into similar sizes for even cooking.
Olive Oil: This adds great flavor. If you’re looking for a lighter option, you could use avocado oil. It has a high smoke point and offers a mild taste.
Garlic: Fresh is best for flavor, but garlic powder can be a handy substitute if you need a shortcut—about 1 teaspoon per clove.
Lemon Juice & Zest: Fresh lemon juice brightens the dish. If you’re short on lemons, bottled lemon juice will work in a pinch, but fresh is always preferred!
How Do You Ensure the Chicken is Perfectly Cooked and Crispy?
Getting perfectly roasted chicken can be tricky! The key is to start with the right temperature and take time for cooking. Here are some tips to keep in mind:
- Preheat your oven to 400°F (200°C) to get a nice golden brown finish.
- Place the chicken skin side up for that crispiness you want.
- Use a meat thermometer to check for doneness; the internal temperature should be 165°F (75°C).
- Basting the chicken with pan juices helps maintain moisture and enhances flavor.
- Let it rest for a few minutes after baking for better juiciness before serving.
Following these tips will help you achieve that delicious, crispy chicken skin while keeping the meat tender and juicy!
Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 2 1/2 lbs chicken thighs (bone-in, skin-on)
- 2 lbs baby potatoes, halved or quartered if large
For the Marinade:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/3 cup fresh lemon juice (from about 2 lemons)
- Zest of 1 lemon
- 1 cup chicken broth
- 2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Garnish:
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, followed by about 45-50 minutes of roasting in the oven. With a total of around 1 hour, you’ll have a flavorful, one-pan meal ready for your family or guests!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). Don’t forget to lightly grease your roasting pan or baking dish to prevent sticking!
2. Whisk the Marinade:
In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, chicken broth, dried oregano, salt, and pepper. Give it a good whisk until it’s all combined.
3. Arrange Chicken and Potatoes:
Now, place the halved potatoes in the roasting pan. Lay the chicken thighs on top, skin side up. This positioning helps the skin get nice and crispy!
4. Add the Marinade:
Pour the lemon-olive oil mixture evenly over the chicken and potatoes, ensuring everything is well coated.
5. Roast in the Oven:
Put the pan in the preheated oven and roast uncovered for about 45-50 minutes. You want the chicken to be fully cooked (165°F/75°C internal temperature), the skin crispy, and the potatoes tender.
6. Baste for Flavor:
While the chicken and potatoes are roasting, you can occasionally baste them with the pan juices. This helps keep everything moist and adds more flavor!
7. Finishing Touches:
Once the dish is done roasting, remove it from the oven. Sprinkle fresh chopped parsley on top for a burst of color and flavor.
8. Serve and Enjoy:
Garnish with lemon slices if you’d like. Serve hot with the delicious roasted potatoes and pan juices drizzled over everything. Enjoy your Greek-inspired meal!
This Greek Lemon Chicken and Potatoes is a comforting, vibrant dish that’s sure to delight everyone at the table. Happy cooking! 🍋🍗
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on thighs are preferred for their flavor and moisture, you can also use chicken drumsticks or breasts. Just adjust the cooking time as chicken breasts will cook quicker. Make sure they still reach an internal temperature of 165°F (75°C).
What Should I Do if I Don’t Have Baby Potatoes?
No worries! You can substitute with any kind of potatoes, such as Yukon Gold or red potatoes. Just cut them into similar sizes to ensure even cooking and tenderness.
How Can I Make This Recipe Ahead of Time?
To prep in advance, you can marinate the chicken and potatoes in the lemon mixture up to 24 hours ahead. Just cover and refrigerate. When you’re ready to cook, bring them to room temperature for about 30 minutes before roasting.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature or in the microwave until heated through. You can also add a splash of chicken broth before reheating to keep the chicken moist.
