Greek Lemon Chicken and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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marinating time
2 hrs
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Total Time
3 hrs 35 mins
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Servings
6
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Calories
755 kcal
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Course
Main Course
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Cuisine
Greek
Greek Lemon Chicken and Potatoes
Description
This recipe begins by blending garlic, olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper into a fragrant marinade. Chicken thighs are soaked in this mixture to ensure flavor permeation. Potatoes are parboiled and marinated separately before being arranged in a baking dish, creating a base to roast the chicken on. Baking at an initial high temperature helps develop a crispy skin and caramelize edges, followed by lowering heat to cook through gently.
The finished dish has bright citrus notes balanced with herbal and savory spices. The tender potatoes absorb the marinade's flavors and become golden with crispy edges. The chicken remains juicy with a slightly crispy top. This dish is ideal as a main course for dinner, pairing well with a light salad or steamed vegetables.
To achieve even cooking and browning, avoid overcrowding the pan. If potatoes remain firm after roasting, the chicken can be removed and tented to rest while the potatoes roast further at higher heat. Letting the chicken rest before serving allows juices to redistribute and enhances moisture.
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 oregano Greek, dried
- 1 teaspoon thyme dried
- 2 teaspoons salt fine sea salt
- 1 teaspoon black pepper
Remaining ingredients
- 8 large chicken thighs overlapping skin trimmed
- 5 medium potato peeled, cut into large chunks, and soaked in water then dried, Yukon gold variety
- 1 prig oregano optional, for garnish, fresh
- 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 everything doesn’t fit comfortably to avoid overcrowding and ensure even roasting.
- If potatoes are firm after cooking, remove chicken, tent it with foil, and increase oven temperature to finish roasting potatoes until tender and browned.
- Rest the chicken for 10-15 minutes before serving to allow juices to redistribute.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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