Description
This Greek Lemon Chicken & Potatoes recipe features succulent bone-in, skin-on chicken thighs or drumsticks and tender Yukon gold potatoes roasted together in a zesty lemon, oregano, and garlic marinade. The bright citrus flavors meld beautifully with savory herbs and garlic, creating a comforting and aromatic one-pan meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Potatoes
- 4-6 bone-in, skin-on chicken thighs or drumsticks
- 1.5 pounds Yukon gold or baby potatoes, cut into uniform pieces
Marinade
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon dried oregano (or fresh oregano equivalent)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chicken broth or water
- 1 lemon, thinly sliced (for roasting)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the fresh lemon juice, olive oil, minced garlic, oregano, salt, and freshly ground black pepper to create a bright and flavorful marinade that will soak into the chicken and potatoes.
- Marinate the Chicken and Potatoes: Add the chicken pieces and the cut potatoes to the marinade. Toss well to coat everything evenly, then let the mixture rest for at least 30 minutes to allow the flavors to penetrate deeply into both chicken and potatoes.
- Arrange in Baking Dish: Transfer the marinated chicken and potatoes into a single layer in a roasting pan or baking dish. Place the thin lemon slices on top of the chicken pieces to infuse fresh citrus aroma during roasting.
- Roast Until Golden: Preheat the oven to 400°F (200°C). Bake the dish for 45-50 minutes, or until the chicken skin is crisp and golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Remove from the oven and allow the chicken to rest for 5 minutes. Drizzle the pan juices over the chicken and potatoes to enhance the bold, lemony flavors before serving.
Notes
- For best flavor, marinate the chicken and potatoes for at least 30 minutes, but you can also refrigerate for up to 4 hours.
- Use bone-in, skin-on chicken pieces for juicier and more flavorful results.
- If fresh oregano is not available, dried oregano works equally well.
- Thinly slicing the lemon allows the citrus oils and flavor to infuse without overpowering.
- Ensure potatoes are cut into uniform pieces for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
