This Greek Lemon Chicken and Potatoes dish is bursting with flavor! Juicy chicken pieces are cooked with tender potatoes and zesty lemon, making a comforting meal.
When I make this, I love how the lemon brightens everything up. Plus, it’s a one-pan wonder, so cleanup is a breeze. Who doesn’t love that? 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for flavor and moisture, but you can substitute with boneless chicken breast for a leaner option. Just adjust the cooking time as breasts cook faster.
Baby Potatoes: These are perfect due to their creamy texture. If unavailable, try using Yukon Gold potatoes or even red potatoes. Just cut them into similar sizes for even cooking!
Olive Oil: This is the heart of many Mediterranean dishes. If you’re looking for a lighter option, avocado oil works well, too! It has a high smoke point and is packed with healthy fats.
Herbs: Dried oregano and thyme are classic, but you could swap in Italian seasoning for convenience. Fresh herbs like rosemary or basil add a nice touch, too, if you have them on hand.
Lemon: Fresh lemon juice is essential for brightness. If you don’t have fresh lemons, bottled juice can work in a pinch, but fresh is best for flavor!
How Do I Get the Chicken Skin Extra Crispy?
Getting crispy chicken skin is all about moisture control and temperature. Here are my tips:
- Make sure to pat the chicken dry with paper towels before seasoning it. This helps the skin crisp up nicely.
- Use high heat for roasting, around 400°F. This temperature allows the fat in the skin to render out, making it crispy.
- If you want an extra crunch, you can broil the chicken for the last 2-3 minutes. Just keep an eye on it so it doesn’t burn!
Taking these steps ensures your chicken turns out beautifully crispy and full of flavor!
How to Make Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved or quartered if large
For the Flavor:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, thinly sliced
- Juice of 1 lemon (about 2-3 tablespoons)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or fresh if available
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Greek Lemon Chicken and Potatoes dish will take about 10 minutes of prep time and 40-45 minutes of cooking time. So, in total, you should plan for about an hour to enjoy this wonderful meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). A hot oven will help cook the chicken and potatoes beautifully!
2. Prepare the Potatoes:
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, half of the oregano, and a pinch of salt and pepper. Make sure they are all well-coated. Spread the potatoes evenly in a roasting pan or baking dish.
3. Season the Chicken:
Take the chicken thighs and pat them dry with paper towels to ensure crispy skin. Rub the remaining olive oil, garlic, oregano, thyme, salt, and pepper all over the chicken pieces. Make sure they are well seasoned!
4. Assemble in the Baking Dish:
Place the seasoned chicken thighs skin side up over the potatoes in the baking dish. Tuck lemon slices around and on top of the chicken and potatoes for that extra zesty flavor!
5. Add Lemon Juice:
Squeeze the juice of one lemon evenly over the chicken and potatoes. This will really brighten up the dish.
6. Roast in the Oven:
Roast everything in the preheated oven for about 40-45 minutes. You’ll know it’s done when the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork. If you want an extra crispy finish, you can pop it under the broiler for 2-3 minutes at the end.
7. Serve and Enjoy:
Once out of the oven, let it rest for a few minutes. Then garnish with fresh parsley and serve hot. Enjoy the wonderful, bright flavors that come from this Greek dish!
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken! Just keep in mind that it will cook faster, so check for doneness after about 25-30 minutes to avoid overcooking.
What If I Don’t Have Baby Potatoes?
No problem! You can substitute with regular potatoes, just cut them into similar-sized pieces to ensure they cook evenly. Yukon Gold or red potatoes work great!
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken and prepare the potatoes in advance. Just cover them and store them in the fridge for up to 24 hours. When ready, roast as directed, adding a few extra minutes to the cooking time if starting from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature or in the microwave until warmed through, ensuring the chicken stays juicy!
