This Greek Lemon Chicken and Potatoes dish is a delicious one-pan meal! Juicy chicken and tender potatoes come together with a zesty lemon flavor and tasty herbs.
Don’t forget to squeeze a little extra lemon juice on the chicken before serving. It adds a nice bright touch that everyone loves!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for flavor and moisture. If you’re looking for a leaner option, boneless, skinless thighs or chicken breasts can be used, but they may dry out faster.
Potatoes: Baby potatoes are perfect since they cook evenly and are bite-sized. If you can’t find them, any small potatoes or even larger ones cut into chunks will work. Sweet potatoes also make a tasty alternative!
Lemons: Fresh lemons are key for the zesty flavor. If you run out, bottled lemon juice can be a quick substitute, but fresh is always best. Lime juice can also work in a pinch for a different twist.
Herbs: Dried oregano and thyme add great flavor. If you have fresh herbs on hand, they’re even better! You can also mix in rosemary or basil for a different flavor profile.
Garlic: Fresh garlic offers the best taste, but jarred minced garlic can be used for convenience. If you’re sensitive to garlic, feel free to reduce the amount or omit it entirely.
What’s the Best Way to Ensure the Chicken is Juicy and Flavorful?
Marinating the chicken is essential for flavor. Allowing the chicken to sit in the marinade for at least 10-15 minutes will help it absorb all those delicious flavors. If you have time, marinating for a few hours or overnight in the fridge will make a huge difference!
- Mix olive oil, lemon juice, minced garlic, and herbs in a bowl to create a tasty marinade.
- Toss in the chicken until fully coated, and let it rest for a bit.
- This allows the chicken to soak up the flavors, leading to tender and juicy meat when cooked.
To keep the skin crispy, place the chicken skin-side up in the roasting pan. This gives you that beautiful golden look and the delicious texture we all love!
Greek Lemon Chicken and Potatoes
Ingredients
For the Chicken and Potatoes:
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 3 lemons, 2 thinly sliced and 1 juiced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1/2 cup cherry tomatoes
Time Needed
This recipe takes about 15 minutes to prepare and then around 45-50 minutes to roast in the oven. Perfect for a hearty dinner that doesn’t take all evening to make!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). This will ensure it’s nice and hot when you’re ready to cook!
2. Make the Marinade
In a large bowl, mix together the olive oil, juice from one lemon, minced garlic, dried oregano, dried thyme, salt, and black pepper. Give it a good whisk to combine everything into a flavorful marinade.
3. Marinate the Chicken
Add the chicken thighs to the bowl and toss them around until they’re well-coated in the marinade. If you have time, let the chicken sit in the marinade for 10-15 minutes. This really boosts the flavor!
4. Prepare the Potatoes
In a large baking dish or roasting pan, add the halved baby potatoes (and optional cherry tomatoes). Drizzle with a bit of olive oil, add salt, pepper, and a sprinkle of herbs, then toss well to coat.
5. Combine Everything
Place the marinated chicken thighs on top of the potatoes skin-side up. Arrange the lemon slices over and around the chicken and potatoes for extra flavor!
6. Roast It
Pop the dish into your preheated oven and roast for about 45-50 minutes. The chicken should be fully cooked (reaching an internal temperature of 165°F/75°C), and the potatoes should be nice and tender. You’re looking for crispy, golden-brown chicken skin!
7. Finish and Serve
Once it’s done, take it out of the oven and sprinkle some fresh parsley on top for a beautiful finish. Squeeze on a little extra lemon juice before serving to brighten everything up. Enjoy this delicious Greek classic hot!
This dish is a vibrant and easy way to bring Mediterranean flavors to your table. The juicy chicken and tender potatoes will have everyone asking for seconds!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just keep in mind that they may cook faster, so check for doneness a bit earlier, around 30-35 minutes, to avoid drying them out.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of chicken broth or water to keep the chicken moist.
Can I Substitute Other Vegetables?
Absolutely! Feel free to add other vegetables like carrots, bell peppers, or zucchini. Just make sure to cut them into similar-sized pieces for even cooking. Adjust the roasting time as needed for firmer veggies.
How Can I Make This Dish More Spicy?
If you like a bit of heat, consider adding red pepper flakes to the marinade or tossing in some sliced jalapeños with the potatoes. They’ll add a wonderful kick to the dish!
