Description
This Lemon Greek Chicken and Potatoes recipe offers a delicious and easy Mediterranean-inspired meal featuring tender bone-in chicken thighs and flavorful baby potatoes roasted to perfection in a zesty lemon and garlic marinade. It’s a perfect dish for a family dinner that combines crispy skin, juicy chicken, and savory potatoes with fresh herbs and bright lemon flavors.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Potatoes
- 1.5 pounds baby potatoes, halved
Marinade
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
- Additional lemon zest and slices (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together freshly squeezed lemon juice, olive oil, minced garlic, dried oregano, sea salt, and black pepper to create a vibrant marinade that infuses the chicken and potatoes with Mediterranean flavors.
- Marinate Chicken and Potatoes: Add the chicken thighs and halved baby potatoes to the marinade, tossing well to coat each piece evenly. Let them soak in the mixture for at least 30 minutes or up to a few hours to develop deeper flavor.
- Preheat Oven and Arrange: Preheat your oven to 400°F (200°C). Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan, nestling the potatoes evenly around the chicken to ensure uniform cooking.
- Roast Until Cooked: Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is crisp and golden and the potatoes are tender and browned. Baste occasionally with pan juices to enhance flavor and moisture.
- Garnish and Serve: Once cooked, remove from the oven and sprinkle with freshly chopped parsley and lemon zest for added freshness and an appealing presentation. Serve hot straight from the oven for the best taste and texture.
Notes
- Marinating the chicken and potatoes for a few hours intensifies the lemon and garlic flavors.
- Use bone-in, skin-on chicken thighs for the best texture and juiciness.
- If baby potatoes are not available, use small red or Yukon gold potatoes cut into halves or quarters.
- Occasional basting during roasting keeps the chicken moist and flavorful.
- For extra lemony brightness, garnish with additional lemon slices before serving.
