A Flavor-Packed Mediterranean Classic
If you’re looking for a hearty, flavorful, and easy-to-make dish, this Greek Lemon Chicken and Potatoes recipe is exactly what you need. This dish is packed with citrusy brightness, aromatic herbs, and rich, roasted flavors that make it a true comfort meal. Whether you’re preparing a weeknight dinner or hosting a special gathering, this recipe is sure to impress your guests and satisfy your taste buds.
Who Is This Recipe For?
This Greek Lemon Chicken and Potatoes recipe is perfect for:
- Home cooks who love bold Mediterranean flavors.
- Families looking for a one-pan meal that’s both easy and delicious.
- Anyone who enjoys a balance of zesty, savory, and crispy textures.
- Those who need a meal-prep-friendly dish that tastes even better the next day!
With minimal prep work and just a handful of pantry staples, you can create a dish that transports you straight to a Greek taverna.
Why You’ll Love This Recipe
- One-Pan Wonder: Fewer dishes mean less cleanup!
- Bold Mediterranean Flavors: The combination of lemon, oregano, and garlic creates a delicious, fragrant meal.
- Perfectly Roasted Chicken and Potatoes: The broiling step ensures crispy skin and golden potatoes.
- Meal-Prep Friendly: Tastes even better the next day!
Ingredients You’ll Need
Main Ingredients:
- 4 pounds skin-on, bone-in chicken thighs
- 3 medium russet potatoes, peeled and quartered
- ½ cup freshly squeezed lemon juice
- ½ cup Greek olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Kitchen Equipment Needed
- Large roasting pan
- Mixing bowls
- Tongs
- Measuring cups and spoons
- Instant-read thermometer
- Broiler or oven with broil setting
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and lightly oil a large roasting pan.
2. Marinate the Chicken and Potatoes
In a large bowl, combine the chicken thighs and potatoes. Add the lemon juice, olive oil, minced garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss everything together to coat evenly.
3. Arrange in the Pan
Place the chicken skin-side up in the prepared roasting pan. Nestle the potatoes around the chicken. Drizzle 2/3 cup of chicken broth over the top, ensuring everything stays moist. If there’s extra marinade in the bowl, pour it over the chicken and potatoes for added flavor.
4. Bake the Dish
Bake for 20 minutes, then use tongs to toss the chicken and potatoes. Flip the chicken back to skin-side up and continue baking for another 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
5. Crisp the Potatoes
Transfer the chicken to a serving platter and keep warm. Turn on the oven’s broiler and toss the potatoes in the remaining pan juices. Broil for about 3 minutes until the potatoes develop a crispy, golden exterior.
6. Make the Pan Sauce
Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup of chicken broth and scrape up the flavorful browned bits from the bottom of the pan. Strain and drizzle this pan sauce over the chicken and potatoes.
7. Garnish and Serve
Sprinkle with freshly chopped oregano and serve immediately. Enjoy!
Recipe Notes and Variations
Tips for the Best Results:
- Use Bone-In, Skin-On Chicken: This ensures the juiciest meat and crispiest skin.
- Don’t Skip the Broiling Step: It enhances the texture and makes the potatoes extra delicious.
- Marinate for Extra Flavor: If you have time, marinate the chicken and potatoes for up to 2 hours before roasting.
Recipe Variations:
- Swap the Chicken Thighs: Use drumsticks, bone-in breasts, or even a whole spatchcocked chicken.
- Try Different Potatoes: Yukon Gold or baby potatoes work well and add a creamier texture.
- Add More Herbs: Fresh thyme or parsley make great additions for an extra herbaceous punch.
- Make It Spicier: Add extra cayenne or red pepper flakes for more heat.
Storage and Reheating
How to Store Leftovers:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months.
How to Reheat:
- Oven Method: Reheat at 350°F (175°C) for 15-20 minutes to retain crispiness.
- Microwave Method: Heat in 1-minute increments, but the skin won’t be as crispy.
Perfect Pairings
Side Dishes:
- Greek Salad with Feta and Olives
- Tzatziki Sauce with Pita Bread
- Roasted Vegetables with Mediterranean Spices
Wine Pairing:
- A crisp white wine like Sauvignon Blanc or a Greek Assyrtiko pairs beautifully.
- Prefer red? A light-bodied Pinot Noir complements the dish without overpowering it.
Frequently Asked Questions (FAQ)
Can I use boneless chicken?
Yes! However, bone-in chicken keeps the meat juicier. If using boneless, reduce the cooking time by about 10 minutes.
Can I make this in advance?
Absolutely! Prepare everything and store in the fridge for up to 24 hours before baking.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but in a pinch, bottled lemon juice will work.
What if I don’t have a broiler?
Simply bake the potatoes for an additional 5-10 minutes at 450°F (230°C) until crispy.
Final Thoughts and Call to Action
This Greek Lemon Chicken and Potatoes recipe is a foolproof way to bring Mediterranean flavors into your kitchen. The combination of juicy, lemon-infused chicken and crispy, herb-roasted potatoes makes for a satisfying, easy-to-make meal.
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