Greek Chicken and Potatoes
Greek Chicken and Potatoes is a delicious one-pan recipe featuring tender chicken thighs and crispy Yukon Gold potatoes roasted to perfection in a lemony, herb-infused marinade. Bursting with Mediterranean flavors, this dish is easy to prepare, nutritious, and perfect for any occasion.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 pound small Yukon Gold potatoes halved
- ½ cup olive oil
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley for garnish
- Lemon wedges for serving
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan or baking dish with cooking spray.
- Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Marinate Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken and toss to coat. Let marinate for at least 20 minutes or up to 2 hours in the refrigerator.
- Season Potatoes: Toss halved potatoes with the remaining marinade in a separate bowl.
- Assemble Pan: Arrange the marinated chicken thighs, skin side up, in the roasting pan. Place the seasoned potatoes around the chicken in a single layer.
- Roast: Roast in the oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Broil for Crispness: For extra-crispy chicken skin, switch the oven to broil for the last 3–5 minutes of cooking. Keep an eye on it to prevent burning.
- Serve: Sprinkle fresh parsley over the chicken and potatoes. Serve hot with lemon wedges for a final burst of flavor.
Nutrition
Calories: 450kcal
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