This Greek Lemon Chicken and Potatoes dish is bursting with zesty flavors! Juicy chicken and tender potatoes simmer together in a tasty lemon and herb sauce that makes your taste buds dance.
And let’s face it, who doesn’t love the smell of garlic and lemon wafting through the kitchen? I could eat this combo every week! It’s easy to prep and perfect for gatherings or cozy dinners.
Ingredients & Substitutions
Chicken thighs: I recommend using bone-in, skin-on thighs for maximum juiciness and flavor. If you prefer a healthier option, skinless chicken breasts or even drumsticks work well too!
Baby potatoes: These little gems are perfect because they cook quickly and become fluffy on the inside. If you don’t have baby potatoes, regular potatoes cut into bite-sized pieces do the trick. Sweet potatoes can also be a fun twist!
Garlic: Fresh garlic brings a punch of flavor, but you can substitute with garlic powder in a pinch. Use 1/4 teaspoon per clove as a guideline.
Olive oil: Extra virgin olive oil adds great taste, but feel free to use any light oil you have on hand, like vegetable or canola oil.
Lemons: Fresh lemons are best for flavor, but bottled lemon juice works too in a pinch. Just use a bit less since it tends to be stronger!
How Do I Marinate Chicken Properly?
Marinating the chicken helps it soak up all those delicious flavors! Here’s how to do it right:
- Mix marinade ingredients in a bowl: olive oil, lemon juice, minced garlic, and spices.
- Add chicken thighs, ensuring they are well-coated.
- Cover and refrigerate for at least 15 minutes, allowing the chicken to absorb the flavors. If you have more time, an hour or even overnight is better!
Remember to bring the chicken to room temperature before cooking for even cooking results!
What’s the Best Way to Roast Chicken and Potatoes Together?
To roast them perfectly, follow these simple steps:
- Preheat your oven to 400°F (200°C) for consistent cooking.
- Arrange potatoes and lemon slices in the dish first. This allows the potatoes to absorb all the lovely juices from the chicken.
- Place the marinated chicken skin-side up to get that crispy skin! Pour the remaining marinade on top and add chicken broth to keep everything moist.
- Roast until the chicken’s internal temperature reaches 165°F (75°C) and has crispy skin—45 minutes usually does it!
For extra crunch, a quick broil at the end will give your chicken that beautiful golden finish!
Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 2 lemons, one sliced and one juiced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Time Needed:
This delightful dish will take about 15 minutes for prep and around 40-45 minutes for roasting. With a total of about 1 hour, including marinating time, you’ll be enjoying a flavorful meal in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This prepares it perfectly to cook your chicken and potatoes evenly!
2. Make the Marinade:
In a large bowl, mix together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Give it a good stir to combine all those amazing flavors.
3. Coat the Chicken:
Add your chicken thighs to the bowl, making sure each piece is well coated in the marinade. Let it marinate for at least 15 minutes to soak in the deliciousness. If you have time, longer is even better!
4. Prepare the Dish:
In a large ovenproof dish, arrange the halved baby potatoes and lemon slices all around. This helps to flavor the potatoes while they cook.
5. Add the Chicken:
Place the marinated chicken thighs skin-side up on top of the potatoes. This way, as it cooks, the juices will run into the potatoes, making them super tasty.
6. Pour and Bake:
Drizzle the remaining marinade over the chicken and potatoes, then pour the chicken broth in too. It helps keep everything nice and juicy while it roasts!
7. Roast:
Pop the dish into the oven and roast for about 40-45 minutes. You want the chicken to be cooked through and the skin to become golden and crispy, while your potatoes get tender.
8. Extra Crispiness (Optional):
If you love a crispy skin and golden edges, turn on the broiler for an additional 2-3 minutes at the end of roasting. Just keep a close eye on it to make sure it doesn’t burn!
9. Serve and Enjoy:
Take your delicious Greek Lemon Chicken and Potatoes out of the oven, garnish it with fresh chopped parsley, and serve it hot. Enjoy every bite of this flavorful dish!
This recipe is a beautiful combination of lemon and herbs, delivering a meal that’s not only comforting but also reminds you of sunny Greece. Enjoy cooking and eating!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used for easier eating. Just reduce the cooking time slightly, as they may cook faster—check for an internal temperature of 165°F (75°C).
Can I Substitute the Potatoes?
Yes, if you don’t have baby potatoes, you can use any type of potatoes you have on hand. Just cut them into similar sizes for even cooking. Sweet potatoes or even carrots could add a nice twist!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or warm gently on the stove—add a splash of water or broth to keep the chicken moist.
Can I Freeze This Dish?
Yes, you can freeze the cooked meal! Just let it cool completely, then package it in an airtight container or freezer bag. It should stay good for up to 3 months. Thaw in the fridge before reheating.