Greek Lemon Chicken And Potatoes Recipe

Name: Greek Lemon Chicken And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds skin-on, bone-in chicken thighs; 1 tablespoon kosher salt; 1 tablespoon dried oregano; 1 teaspoon freshly ground black pepper; 1 teaspoon dried rosemary; 1 pinch cayenne pepper; 1/2 cup fresh lemon juice; 1/2 cup olive oil; 6 cloves garlic, minced; 3 russet potatoes, peeled and quartered; 2/3 cup chicken broth, plus splash to deglaze pan; chopped fresh oregano for garnish

Servings: persons

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
1/2 cup fresh lemon juice
1/2 cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
2/3 cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

1
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
3
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
4
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
5
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
6
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

1227

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds skin-on, bone-in chicken thighs, 1 tablespoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon freshly ground black pepper, and more.

Yes, Greek Lemon Chicken And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lemon Chicken And Potatoes

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