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Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

This dish features tender chicken thighs and potatoes cooked in a flavorful lemon and garlic sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner
Cuisine: Greek
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pounds skin-on, bone-in chicken thighs
For the Potatoes
  • 3 russet potatoes, peeled and quartered
For the Marinade
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano (for garnish)

Equipment

  • Oven
  • Baking dish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper. Add the chicken thighs and coat them well. Let them marinate for at least 30 minutes.
  3. Place the quartered potatoes in a baking dish. Pour half of the chicken broth over the potatoes.
  4. Arrange the marinated chicken thighs on top of the potatoes. Pour the remaining chicken broth over the chicken and potatoes.
  5. Bake in the preheated oven for 60 minutes or until the chicken is cooked through and the potatoes are tender.
  6. Garnish with chopped fresh oregano before serving.

Notes

You can add other vegetables like carrots or bell peppers for more flavor.