Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a flavorful and easy-to-make dish perfect for a delicious dinner. Juicy chicken thighs with crispy skin are roasted alongside tender baby potatoes in a zesty lemon and herb marinade, creating a Mediterranean-inspired meal that is sure to impress.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- juice of 2 lemons
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Potatoes:
- 1 ½ pounds baby potatoes, halved
- 1/2 cup chicken broth
- 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 small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, pepper, and red pepper flakes.
- Coat Chicken and Potatoes: Place chicken thighs and potatoes in a large baking dish. Pour the marinade over them, tossing to coat well.
- Arrange and Roast: Arrange the chicken skin-side up with the potatoes around it. Pour chicken broth into the pan edges. Roast for 40–45 minutes until chicken is cooked through and potatoes are tender.
- Optional Broil: Broil for 2–3 minutes for extra crispness. Garnish with parsley and lemon wedges before serving.
Notes
- For extra flavor, marinate the chicken and potatoes for 1–2 hours before baking.
- You can substitute boneless thighs or breasts, but reduce cook time slightly.
- Add kalamata olives or sliced red onions for variation.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
