Go Back
–+ servings
Greek lemon chicken and potatoes in baking dish.
Print Recipe
4.94 from 48 votes

Greek Lemon Chicken and Potatoes

Bursting with Mediterranean flavor, Greek Lemon Chicken and Potatoes is a super easy one pan chicken dish you'll want to make again and again!
Prep Time20 minutes
Cook Time1 hour 15 minutes
marinating time2 hours
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: Greek
Servings: 6
Author: James Delmage

Ingredients

For the marinade

  • 8 cloves garlic
  • 3/4 cup (180ml) olive oil
  • 1/2 cup (120ml) lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Greek dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper

Remaining ingredients

  • 8 large chicken thighs overlapping skin trimmed
  • 5 medium Yukon Gold potatoes peeled, cut into large chunks, and soaked in water then dried
  • 1 sprig fresh oregano optional, for garnish
  • 5 slices lemon optional, for garnish

Instructions

  • Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.
  • Preheat oven to 425°F and set rack to the middle level.
  • Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.
  • Place the chicken thighs on the top of the potatoes, skin side up.
  • Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer. Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.
  • Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges. Enjoy!

Video

Notes

  • Use two baking dishes if you can not fit everything in one.  Avoid overcrowding to more effectively roast the chicken.
  • If needed, broil the chicken during the last few minutes to crisp the skin.
  • If the potatoes are still firm, remove the chicken pieces and place them on a plate, covering them loosely with foil to keep warm. Increase the oven temperature to 425°F, then return the potatoes to the oven and roast until they are tender and golden brown.
  • Let the chicken sit for 10-15 minutes before eating.  This will help the chicken reabsorb all the pan juices. 
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Calories: 755kcal | Carbohydrates: 62.5g | Protein: 51g | Fat: 48.5g | Saturated Fat: 11.2g | Cholesterol: 186mg | Sodium: 1355mg | Fiber: 6.4g | Sugar: 23.6g | Calcium: 50mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code