Description
Tender, juicy chicken thighs baked to crispy perfection with roasted potatoes in a bright, lemony marinade – this Lemon Greek Chicken and Potatoes dish is a one-pan wonder that’s sure to become a new family favorite!
Ingredients
– 8 bone-in, skin-on chicken thighs
– 3 lbs Yukon Gold potatoes, cut into 1-inch chunks
– 1/4 cup olive oil
– 1/4 cup lemon juice (about 2 lemons)
– 4 cloves garlic, minced
– 2 tsp dried oregano
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. – Preheat oven to 425°F.
2. – In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.
3. – Add the chicken thighs and potato chunks to the bowl and toss to coat evenly.
4. – Spread the chicken and potatoes in a single layer on a large, rimmed baking sheet.
5. – Bake for 30-35 minutes, flipping the potatoes halfway through, until the chicken is cooked through and the potatoes are tender and golden brown.
6. – Serve hot, garnished with fresh lemon slices if desired.
Notes
– For extra crispy skin, broil the chicken for 2-3 minutes at the end.
– Swap in baby potatoes or fingerling potatoes for the Yukon Golds.
– Add fresh herbs like thyme or parsley to the marinade for an extra flavor boost.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Greek