Greek Lemon Chicken and Potatoes
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
marinating time
2 hrs
-
Total Time
3 hrs 35 mins
-
Servings
6
-
Calories
755 kcal
-
Course
Main Course
-
Cuisine
Greek
Greek Lemon Chicken and Potatoes
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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!
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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 prig fresh oregano optional, for garnish
- 5 lices 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!
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 Information
Show Details
Calories
755kcal
(38%)
Carbohydrates
62.5g
(21%)
Protein
51g
(102%)
Fat
48.5g
(75%)
Saturated Fat
11.2g
(56%)
Cholesterol
186mg
(62%)
Sodium
1355mg
(56%)
Fiber
6.4g
(26%)
Sugar
23.6g
(47%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 62.5g | 21% |
| Protein | 51g | 102% |
| Fat | 48.5g | 75% |
| Saturated Fat | 11.2g | 56% |
| Cholesterol | 186mg | 62% |
| Sodium | 1355mg | 56% |
| Fiber | 6.4g | 26% |
| Sugar | 23.6g | 47% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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