Greek Lemon Chicken and Potatoes
A flavorful Greek-inspired dish featuring tender chicken and crispy potatoes infused with lemon and herbs, perfect for a hearty meal.
Ingredients
Meat and Potatoes
- 4 pounds skin-on, bone-in chicken thighs
- 3 russet potatoes peeled and quartered
- 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
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat oven to 425°F (220°C). Toss chicken and potatoes with lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne.
- Arrange chicken skin-side up in a pan, tuck potatoes around, and pour 2/3 cup broth over. Marinate briefly.
- Bake for 20 minutes, toss, then bake 25 more until cooked through. Broil until potatoes are crisped, about 3 minutes.
- Deglaze pan with remaining broth, strain juices, and pour over chicken and potatoes. Garnish with fresh oregano and serve.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).