Greek Lemon Chicken and Potatoes
Indulge in the vibrant flavors of Greek Lemon Chicken and Potatoes, a delightful dish that effortlessly combines tender chicken with crispy roasted potatoes. Infused with the zesty essence of lemon, garlic, and oregano, this one-pan wonder is perfect for busy weeknight dinners or special gatherings. The juicy chicken and golden potatoes not only promise satisfaction but also impress with their simplicity and robust taste. With minimal prep time and easy cleanup, you can enjoy a crowd-pleasing meal that’s as flavorful as it is uncomplicated.
Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 0.5 cup fresh lemon juice
- 0.5 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
- 3 russet potatoes, peeled and quartered
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly oil a large roasting pan.
- 2
In a mixing bowl, combine chicken thighs and quartered potatoes. Add lemon juice, olive oil, minced garlic, oregano, salt, rosemary, black pepper, and cayenne pepper. Toss until coated.
- 3
Arrange the seasoned chicken skin-side up in the roasting pan with potatoes tucked around it. Drizzle with 2/3 cup of chicken broth.
- 4
Bake for 20 minutes; gently toss chicken and potatoes before returning to the oven.
- 5
Continue baking until the chicken is browned (about 25 more minutes). Ensure internal temperature reaches 165°F (74°C).
- 6
Transfer cooked chicken to a platter while crisping potatoes under the broiler for about 3 minutes.
- 7
Combine crispy potatoes with chicken on the platter and drizzle with pan sauce.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com