Description
This Greek Lemon Chicken and Potatoes recipe features tender, crispy skin-on chicken thighs roasted with lemon, garlic, oregano, and rosemary alongside perfectly cooked roast potatoes. Prepared in a single roasting pan, this flavorful and easy-to-make dish is a classic Mediterranean favorite that's perfect for a comforting family meal.
Ingredients
Chicken and Marinade
- 4 pounds skin-on, bone-in chicken thighs
- ½ cup freshly squeezed lemon juice
- ½ cup Greek 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 chopped fresh oregano, or to taste
Potatoes
- 3 medium russet potatoes, peeled and quartered
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly oil a large roasting pan to prevent sticking and to ensure even cooking.
- Marinate Chicken and Potatoes: In a large bowl, combine the chicken thighs and quartered potatoes. Add lemon juice, olive oil, minced garlic, dried oregano, kosher salt, dried rosemary, black pepper, and cayenne pepper. Toss everything thoroughly until the chicken and potatoes are evenly coated in the marinade.
- Arrange in Roasting Pan: Place the chicken pieces skin-side up in the prepared roasting pan. Arrange the potato quarters tucked around the chicken pieces to ensure even roasting. Drizzle 2/3 cup of the chicken broth over the chicken and potatoes, then spoon any remaining marinade from the bowl on top.
- Initial Bake: Bake in the preheated oven for 20 minutes. This initial roasting begins to brown the chicken and start cooking the potatoes.
- Toss and Continue Baking: After 20 minutes, carefully toss the chicken and potatoes to redistribute the marinade and juices, then reposition the chicken skin-side up again for optimal crisping. Continue baking for about 25 more minutes, or until the chicken is browned and cooked through. Use an instant-read thermometer to check that the internal temperature near the bone reaches 165°F (74°C).
- Remove Chicken, Keep Potatoes in Pan: Transfer the cooked chicken to a serving platter and keep warm. Leave the potatoes in the roasting pan to finish cooking.
- Broil Potatoes for Crispness: Turn on the broiler or set the oven to the highest heat. Toss the potatoes again in the pan juices to coat evenly. Place the pan under the broiler and broil for approximately 3 minutes or until the potatoes develop a crisp, golden exterior.
- Prepare Pan Sauce: Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup of chicken broth and scrape the bottom of the pan with a spatula to loosen the flavorful browned bits (fond). Let the sauce reduce slightly for enhanced flavor.
- Strain and Serve: Strain the pan juices into a measuring cup or small bowl to remove any solids. Pour this sauce over the chicken and potatoes on the serving platter.
- Garnish and Enjoy: Sprinkle freshly chopped oregano over the dish for a final burst of herbaceous flavor. Serve immediately and enjoy your classic Greek lemon chicken with roast potatoes!
Notes
- Use bone-in, skin-on chicken thighs for the juiciest and most flavorful result.
- Adjust cayenne pepper to your preferred spice level; omit if you want a milder dish.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Broiling the potatoes at the end crisps them up nicely, but watch closely to avoid burning.
- This dish pairs well with a simple Greek salad or steamed green vegetables.
- Leftovers can be refrigerated and reheated; potatoes may lose crispness upon reheating.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
