Greek Lemon Chicken and Potatoes

A comforting family favorite with juicy chicken thighs and roasted baby potatoes, brightened with zesty lemon and aromatic herbs.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 430

Main Ingredients

4 pieces Bone-in chicken thighs Juicy and flavorful, can substitute with chicken breasts.
1 pound Baby potatoes If unavailable, cut larger potatoes into quarters.
1/4 cup Olive oil Use extra virgin for a more authentic taste.
2 pieces Lemons (juice and zest) Fresh lemons are essential; avoid bottled juice.
4 cloves Garlic Use fresh cloves for the best aroma.
2 teaspoons Dried oregano Can substitute with dried thyme or rosemary.
to taste Salt and pepper Essential for enhancing flavors.

Preparation

Preheat your oven to 400°F (200°C).
In a bowl, whisk together olive oil, juice and zest of two lemons, minced garlic, dried oregano, salt, and pepper.
Place chicken thighs in a resealable bag or bowl, pour marinade over and let soak for at least 15 minutes (up to overnight).
Wash and halve baby potatoes, seasoning with salt, pepper, and a touch of olive oil.
Layer the marinated chicken and potatoes in a large baking dish, pouring any remaining marinade over them.

Cooking

Bake in the preheated oven for 40-50 minutes, or until chicken is golden brown and potatoes are tender. Stir halfway through.
Once cooked, allow it to rest for a few minutes before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 3 months. Reheat in an oven or microwave.