Greek Lemon Chicken and Potatoes Recipe
User Reviews
5
Greek Lemon Chicken and Potatoes Recipe
Description
Greek Lemon Chicken and Potatoes is a classic Mediterranean dish combining browned chicken thighs with potatoes and onions, all baked together to blend their flavors. The chicken is first seasoned and seared skin-side down in olive oil until the skin starts to brown, which helps render fat and achieve crispiness. Then, potatoes cut into halves or quarters and thinly sliced onions are incorporated into the pan along with lemon zest and juice, garlic, oregano, thyme, salt, and pepper, infusing the dish with bright, herbaceous notes.
The ingredients are baked in the oven, allowing the potatoes to soften while absorbing the pan juices. Near the end of cooking, asparagus is added to retain its tender-crisp texture. The final result features juicy chicken pieces with golden, crispy skin resting on soft, lemony potatoes and onions. This recipe makes a complete meal suitable for dinner and is complemented well by lemon slices served alongside for an extra fresh touch.
For preparation, if an ovenproof skillet isn’t available, sear the chicken separately and then transfer to a casserole dish for baking. Adjust seasoning as desired. This method yields tender, flavorful chicken with harmonious vegetable sides enhanced by citrus and herbs.
Ingredients
- 8 chicken thigh bone-in
- 1 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon olive oil
- 2 lb potatoes halved or quartered, depending on the size, nugget
- 1 medium onion thinly sliced
- 2 lemon zest and juice, plural
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried leaves
- 1 large garlic minced, clove
- 1 bunch asparagus tough ends snapped off
- lemon for serving, slices
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Season the skin of the chicken with ½ teaspoon of sea salt and ½ teaspoon of black pepper.
- Heat the olive oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken to the pan, skin-side down. Let the chicken cook until the skin has started to brown. Remove the chicken from the pan and turn off the heat.
- Add all the remaining ingredients EXCEPT the asparagus to the pan and toss with the oil that is left in the pan from cooking the chicken. Sprinkle the remaining ½ teaspoon of sea salt and ½ teaspoon of pepper over the potatoes.
- Nestle the chicken into the potatoes, skin-side up, and bake in your oven for 40-45 minutes, or until the potatoes are soft and the chicken has cooked through. During the last 5 minutes of cooking, add the asparagus on top of the chicken. Serve with some lemon slices on the side.
Notes
- If you don't have an ovenproof skillet, sear the chicken first, then transfer to a casserole dish to bake with the potatoes and other ingredients as described in step 3.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 2 chicken thighs plus ¼ of the fixings | |
| Calories | 500kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 47g | 94% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 781mg | 33% |
| Potassium | 1811mg | 39% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 83mg | 92% |
| Calcium | 117mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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