Greek Lemon Chicken And Potatoes

Greek Lemon Chicken and Potatoes

Succulent, crispy-skinned chicken and tender, flavorful potatoes roasted with lemon, garlic, and herbs—a classic, comforting Greek meal all in one pan!

📝 Ingredients

4 lbs (1.8 kg) chicken thighs, skin-on, bone-in
3 large russet potatoes, peeled and cut into large wedges
½ cup fresh lemon juice (about 2–3 lemons)
½ cup extra virgin olive oil
6 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried rosemary
1 tsp salt (adjust to taste)
1 tsp black pepper
1 pinch cayenne pepper (optional, for a subtle kick)
1 cup chicken broth, divided
Fresh oregano or parsley, chopped (for garnish)
Lemon wedges, for serving

👩‍🍳 Instructions

1. Prepare the Marinade

In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, dried rosemary, salt, black pepper, and cayenne.

2. Marinate Chicken and Potatoes

Pat chicken thighs dry with paper towels.
Add chicken and potato wedges to the marinade. Toss thoroughly to coat.
Let marinate for at least 30 minutes at room temperature (or up to 4 hours in the refrigerator).

3. Arrange and Roast

Preheat oven to 425°F (220°C).
Arrange chicken (skin-side up) and potatoes in a single layer in a large roasting pan or baking dish.
Pour ½ cup chicken broth into the bottom of the pan (avoid pouring over chicken skin to keep it crisp).
Roast for 45–55 minutes, until chicken skin is golden and potatoes are tender.

4. Crisp the Chicken

For extra-crispy skin, switch the oven to broil for the last 2–3 minutes. Watch carefully to avoid burning.

5. Make a Simple Pan Sauce (Optional)

Remove chicken and potatoes from the pan.
Place the pan on the stovetop over medium heat. Add remaining ½ cup chicken broth, scraping up browned bits. Simmer until slightly reduced.
Drizzle this flavorful sauce over the chicken and potatoes before serving.

6. Garnish and Serve

Sprinkle with fresh oregano or parsley.
Serve with lemon wedges for an extra burst of freshness.

💡 Pro Tips

Dry the Chicken Skin thoroughly before marinating for the crispiest result.
Don’t Crowd the Pan—use two baking sheets if needed to ensure everything roasts evenly.
Fresh Herbs make a big difference! If you have fresh rosemary, use 1 tsp finely chopped.
Let It Rest for 5–10 minutes after roasting so the chicken stays juicy when you cut into it.

🍽️ Serving Suggestions

Serve with a fresh Greek salad, tzatziki, and warm pita bread.
Perfect for a Sunday family dinner or when you’re craving Mediterranean flavors.

Enjoy this sunny, aromatic taste of Greece right at home! 🇬🇷✨