Description
Lemon Greek Chicken and Potatoes is a flavorful, easy-to-make Mediterranean dish featuring juicy roasted chicken thighs and tender baby potatoes infused with fresh lemon, garlic, and oregano. Perfect for a hearty yet healthy weeknight dinner, this one-pan recipe combines zesty citrus and aromatic herbs to create a deliciously satisfying meal that’s both gluten-free and packed with protein.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Vegetables
- 1.5 pounds baby potatoes, halved
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and potatoes evenly, allowing the flavors to meld beautifully.
- Prepare the marinade. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika until well combined to create a zesty and aromatic marinade.
- Coat chicken and potatoes. Add the bone-in, skin-on chicken thighs and halved baby potatoes into the bowl with the marinade. Toss everything thoroughly to ensure each piece is evenly coated with the flavorful mixture.
- Arrange in baking dish. Spread the chicken thighs and potatoes in a single layer on a large baking dish or sheet pan, making sure they have enough space to roast properly and develop a crispy texture.
- Roast the dish. Place the baking dish in the preheated oven and roast for 40 to 45 minutes, or until the chicken skin is golden brown and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.
- Baste for extra flavor. Halfway through the cooking time, baste the chicken with the pan juices to keep it moist and enhance the flavor, helping the skin crisp up nicely.
- Garnish and serve. Once cooked, remove from the oven and sprinkle chopped fresh parsley on top for a vibrant, fresh finish. Serve hot and enjoy your savory Lemon Greek Chicken and Potatoes.
Notes
- Add sliced red onions or bell peppers to the pan for extra flavor and color.
- For crispier chicken skin, broil the dish for the last 2–3 minutes of cooking while keeping a close watch to prevent burning.
- Use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F.
- This dish pairs wonderfully with a light Greek salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh and 1/4 of the potatoes
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
