Description
This Lemon Greek Chicken and Potatoes recipe features tender bone-in, skin-on chicken thighs and baby potatoes marinated in a zesty lemon, garlic, and oregano blend, then roasted to crispy perfection. This one-pan Mediterranean-inspired meal is bursting with fresh flavors, easy to prepare, and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
Marinade
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
- Additional lemon zest and slices (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper. This marinade combines bright, aromatic Mediterranean flavors that will infuse both the chicken and potatoes.
- Marinate the Chicken and Potatoes: Add the bone-in, skin-on chicken thighs and halved baby potatoes to the marinade. Toss everything well to ensure even coating. Let the mixture rest for at least 30 minutes, or up to a few hours in the refrigerator, allowing the flavors to deepen and penetrate.
- Preheat Oven and Arrange Ingredients: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs skin-side up on a large baking sheet or roasting pan, spacing them apart. Nestle the coated baby potatoes evenly around the chicken to promote uniform roasting.
- Roast Until Golden and Juicy: Place the pan in the preheated oven and roast for 40 to 45 minutes. Bake until the chicken skin is crisp and golden brown and the potatoes are tender and slightly browned. Occasionally baste the chicken and potatoes with pan juices during roasting to enhance moisture and flavor.
- Final Touches and Serve: Remove the pan from the oven. Sprinkle the roasted chicken and potatoes with freshly chopped parsley and additional lemon zest for a fresh, vibrant finish. Serve hot directly from the oven to enjoy maximum flavor and texture.
Notes
- For even better flavor, marinate the chicken and potatoes overnight in the refrigerator.
- You can substitute baby potatoes with fingerling or small Yukon gold potatoes.
- Adjust salt and pepper to taste before roasting.
- To make skin extra crispy, pat dry chicken skin before marinating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
