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Greek lemon chicken thighs with lemon slices on top, served over sliced potatoes in a baking dish.
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5 from 1 vote

Greek Lemon Chicken and Potatoes

Lemon, garlic and oregano add simple yet delicious Greek flavor to this chicken and potatoes recipe. It's quick and easy to make and the flavor is perfect.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Greek
Keyword: chicken, one pan, potato
Servings: 6
Author: Bella Bucchiotti

Equipment

Ingredients

  • 6 chicken thighs bone-in, skin-on
  • 2 Pounds Yukon gold potatoes peeled and quartered
  • ¼ Cup olive oil
  • 2 lemons 1 juiced and 1 sliced
  • 5 Cloves garlic minced
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ Teaspoon dried oregano

Optional Toppings:

Instructions

  • Preheat the oven to 400°F.
  • In a 9 x 13-inch baking dish, arrange the chicken thighs and quartered potatoes. Have the chicken skin side-up on top of the potatoes.
  • In a small bowl, whisk together the olive oil, juice of one lemon, minced garlic, salt, pepper, and dried oregano.
  • Pour the mixture evenly over the chicken and potatoes, tossing to ensure everything is coated.
  • Bake for 20 minutes.
  • Remove the dish and give everything a good stir, returning the chicken on top of the potatoes. Tuck the lemon slices in around the chicken.
  • Lower the oven temperature to 350°F and continue roasting for another 25 to 35 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
  • Serve hot, garnished with your choice of toppings.

Notes

Uniform size for even cooking: Make sure to cut the potatoes into even quarters to ensure they cook uniformly. This will help prevent some pieces from being undercooked while others are overcooked.
Check chicken temperature: Use an instant-read thermometer to check the chicken’s internal temperature at the thickest part. It should reach 165°F for safe consumption.
Crispy skin: For extra-crispy chicken skin, you can broil the dish for the last few minutes of cooking. Keep a close eye on it to prevent burning.
Rest before serving: Let the chicken rest for 5 or 10 minutes after taking it out of the oven. This allows the juices to redistribute, making the chicken more tender and juicy.

Nutrition

Calories: 458kcal | Carbohydrates: 31g | Protein: 22g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 485mg | Potassium: 929mg | Fiber: 4g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 2mg

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