Description
This Lemon Greek Chicken and Potatoes dish is a flavorful one-pan meal that brings together tender chicken thighs, perfectly roasted potatoes, and a zesty lemon-herb marinade. It’s a delightful blend of Mediterranean flavors that is easy to prepare and perfect for a family dinner or entertaining guests.
Ingredients
Scale
For the Marinade:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges
- 1/2 cup chicken broth
- Chopped fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and paprika.
- Coat the chicken and potatoes: Add the chicken thighs and potato wedges to the bowl and toss to coat evenly.
- Arrange in baking dish: Transfer everything to a large baking dish or sheet pan, placing the chicken skin-side up and the potatoes around them.
- Add chicken broth: Pour chicken broth into the dish.
- Bake: Roast for 45–55 minutes until chicken is golden and cooked through, and potatoes are tender.
- Serve: Spoon pan juices over the chicken and potatoes. Garnish with parsley and lemon wedges.
Notes
- For crispier potatoes, place them cut-side down and avoid overcrowding.
- Boneless chicken can be used, adjust cooking time accordingly.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
