Description
A classic Greek recipe featuring tender, juicy chicken thighs roasted with lemon, garlic, and aromatic herbs, paired perfectly with crispy roasted potatoes. This dish is bursting with Mediterranean flavors and comes together in just over an hour, making it a perfect weeknight or weekend meal.
Ingredients
Scale
Chicken and Marinade
- 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
Potatoes and Broth
- 3 russet potatoes, peeled and quartered
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and lightly oil a large roasting pan to prevent sticking and promote even cooking.
- Prepare Chicken and Potatoes: In a large mixing bowl, combine the chicken thighs and quartered potatoes. Add fresh lemon juice, olive oil, minced garlic, dried oregano, kosher salt, dried rosemary, freshly ground black pepper, and a pinch of cayenne pepper. Toss everything together thoroughly to ensure the chicken and potatoes are evenly coated with the flavorful marinade.
- Arrange in Pan: Place the seasoned chicken thighs skin-side up in the prepared roasting pan. Arrange the potatoes neatly around the chicken. Drizzle with 2/3 cup of the chicken broth to add moisture and enhance flavor during roasting.
- Initial Bake: Bake the chicken and potatoes in the preheated oven for 20 minutes. After this initial roasting, gently toss the chicken and potatoes to redistribute the marinade and juices for even cooking.
- Finish Baking: Return the pan to the oven and continue baking for an additional 25 minutes or until the chicken is beautifully browned and cooked through. The internal temperature of the chicken should reach 165°F (74°C) to ensure it is safely cooked.
- Crisp Potatoes: Once the chicken is cooked, transfer it to a platter and set aside. Place the potatoes under the broiler for about 3 minutes to crisp their edges, watching closely to prevent burning.
- Serve: Combine the crispy potatoes with the chicken on the serving platter, drizzle with the pan sauce and sprinkle with chopped fresh oregano for a fresh finish. Serve immediately and enjoy your delicious Greek lemon chicken and potatoes.
Notes
- Use skin-on, bone-in chicken thighs for the best flavor and juiciness.
- Make sure to peel and quarter the potatoes evenly for uniform cooking.
- Keep an eye on the potatoes when broiling to avoid burning.
- Adjust cayenne pepper according to your preferred spice level.
- Rest the chicken for a few minutes before serving to retain juices.
