Greek Lemon Chicken and Roasted Potatoes
A vibrant dish featuring juicy chicken thighs marinated in lemon and herbs, served with golden roasted potatoes. Perfect for any occasion!
Ingredients
Main Protein
- 4 pounds skin-on, bone-in chicken thighs Trim excess fat and pat dry. Chicken breasts can be substituted, but may dry out quicker.
Starch
- 3 medium russet potatoes, peeled and quartered Sweet potatoes can be used as an alternative.
Seasoning/Spice Blend
- 1/2 cup freshly squeezed lemon juice Vinegar can be used as an alternative.
- 1/2 cup Greek olive oil Use high-quality olive oil for best flavor.
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- a pinch cayenne pepper
Liquids/Dairy
- 1 cup chicken broth (divided) Water or vegetable broth can be used as an alternative.
Aromatics & Vegetables
- 6 cloves minced garlic Finely mince for maximum flavor release.
Optional Finishing Ingredients
- 1 teaspoon chopped fresh oregano Parsley can also be used as an alternative.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together lemon juice, olive oil, oregano, salt, rosemary, pepper, and cayenne.
- Place the chicken in a large baking dish and arrange the quartered potatoes around it.
- Pour the marinade evenly over the chicken and potatoes.
- Sprinkle minced garlic over the dish and pour ½ cup of chicken broth around the edges.
Cooking
- Cover the dish with aluminum foil and roast for 30 minutes.
- Remove the foil and continue roasting for another 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Let it rest for 5 minutes, garnish with fresh oregano, and serve.
Notes
For extra flavor, you can add vegetables like carrots or bell peppers. For a unique taste, try using Greek yogurt as a marinade. This dish can be served with tzatziki sauce.