Description
A flavorful and easy-to-make Lemon Greek Chicken and Potatoes recipe featuring tender, oven-roasted chicken thighs and crispy potato wedges infused with lemon, garlic, and herbs. Perfect for a wholesome Mediterranean-inspired main dish that combines juicy chicken and perfectly roasted potatoes in one pan.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup chicken broth
Potatoes
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges
Garnish (Optional)
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika to create a flavorful marinade.
- Coat chicken and potatoes: Add the chicken thighs and potato wedges to the bowl with the marinade, tossing thoroughly to ensure both the chicken and potatoes are evenly coated with the lemon-herb mixture.
- Arrange in baking dish: Transfer the chicken and potatoes to a large baking dish or sheet pan, arranging the chicken skin-side up and spreading the potato wedges around the chicken for even roasting.
- Add broth: Pour chicken broth into the bottom of the dish; this helps keep the chicken moist during roasting and enhances flavor.
- Roast: Roast uncovered in the oven for 45 to 55 minutes until the chicken reaches an internal temperature of 165°F (75°C), the skin is golden and crispy, and the potatoes are tender.
- Serve: Before serving, spoon the pan juices over the chicken and potatoes to enhance moisture and flavor. Garnish with chopped fresh parsley and lemon wedges if desired.
Notes
- For crispier potatoes, place them cut-side down on the baking dish and avoid overcrowding for better browning.
- You can substitute boneless chicken thighs or breasts, but be sure to reduce the baking time accordingly to avoid overcooking.
