Greek Lemon Chicken and Potatoes
A flavorful one-pan Greek Lemon Chicken and Potatoes dish with juicy chicken thighs, roasted potatoes, and a zesty garlic-lemon herb marinade.
4 Servings
Ingredients
- 4 pounds chicken thighs skin-on, bone-in
- 3 russet potatoes peeled and quartered
- ½ cup fresh lemon juice
- ½ cup 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 fresh oregano chopped
Instructions
Preheat the oven:
- Begin by preheating the oven to 425°F (220°C). Lightly oil a large roasting pan to prevent sticking.
Prepare the marinade:
- In a large bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, kosher salt, rosemary, black pepper, and cayenne pepper. Stir until the mixture is well blended.
Marinate the chicken and potatoes:
- Add the chicken thighs and quartered potatoes to the bowl with the marinade. Toss thoroughly to ensure both the chicken and potatoes are evenly coated with the flavorful mixture.
Arrange in the roasting pan:
- Place the chicken thighs skin-side up in the prepared roasting pan. Arrange the potatoes around the chicken, tucking them snugly. Drizzle 2/3 cup of chicken broth over the contents, ensuring the liquid distributes evenly. Pour any remaining marinade from the bowl over the chicken and potatoes.
Initial roasting:
- Roast the chicken and potatoes in the preheated oven for 20 minutes. Afterward, carefully remove the pan, toss the potatoes to promote even cooking, and return the chicken to its skin-side-up position.
Continue roasting:
- Return the pan to the oven and roast for an additional 25 minutes, or until the chicken is golden and cooked through. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Crisp the potatoes:
- Transfer the chicken thighs to a serving platter and cover to keep warm. Set the oven to broil or its highest heat setting. Toss the potatoes in the pan juices and place under the broiler for approximately 3 minutes, or until the potatoes are crisp and golden.
Prepare the pan sauce:
- Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up any browned bits from the bottom of the pan. Strain the pan juices into a measuring cup to create a rich, flavorful sauce.
Serve:
- Arrange the crisped potatoes alongside the chicken on the serving platter. Drizzle the pan sauce over the dish and garnish with freshly chopped oregano. Serve immediately and enjoy.
Notes
This recipe is naturally gluten-free. However, always double-check that your chicken broth and seasonings are certified gluten-free to avoid potential cross-contamination.