This Greek Lemon Chicken and Potatoes dish is a wholesome treat! It’s made with tender chicken, zesty lemon, and fluffy potatoes, all baked together for a meal that’s bursting with flavor.
The best part? The lemon gives the chicken a nice tang that keeps you wanting more. I often make this for dinner when I want something simple but impressive!
You’ll love how easy it is to prepare; just toss everything on a single pan and let the oven do the magic. Perfect for busy nights and always a hit with friends and family!
Key Ingredients & Substitutions
Chicken thighs: Skin-on and bone-in thighs are ideal for this recipe, providing flavor and moisture. If you prefer white meat, chicken breasts work too, but they might dry out if overcooked. Drumsticks are also a great option for juicy bites!
Baby potatoes: These little gems are perfect because they cook evenly. If you can’t find baby potatoes, try using regular potatoes cut into wedges. Sweet potatoes add a nice twist, lending sweetness and color to the dish.
Olive oil: This adds richness and helps in browning the chicken. Canola or grapeseed oil can be used as alternative oils, though they won’t impart the same flavor. I prefer extra virgin olive oil for its taste and health benefits.
Garlic: Fresh minced garlic gives a lovely aroma and flavor. If you’re in a pinch, garlic powder can substitute, using about 1 teaspoon but fresh is always better!
Herbs: Dried herbs (oregano, thyme, rosemary) add depth. Feel free to use fresh herbs if you have them on hand; just double the amount for a fresher taste. If you’re not a fan of any, Italian seasoning works in a pinch!
How Do I Get Perfectly Crispy Chicken Skin?
Crispy chicken skin is all about preparation and temperature. Start with skin-on thighs and ensure they are spread out in the baking dish so the heat circulates around them.
- Pat the chicken skin dry with a paper towel. This removes moisture to help it crisp up in the oven.
- Make sure your oven is fully preheated to 400°F (200°C) before placing the dish inside.
- For the last few minutes, you can switch to broil to achieve extra crispiness, but stay vigilant to prevent burning.
Following these tips will help you serve beautifully crispy chicken that everyone will love!
Greek Lemon Chicken and Potatoes Recipe
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 6 chicken thighs, skin-on and bone-in
- 1.5 lbs (about 700g) baby potatoes, halved or quartered depending on size
For the Marinade:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 lemon, sliced plus 3 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme or fresh thyme sprigs
- 1 tsp dried rosemary or fresh rosemary sprigs
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or additional thyme (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 45-55 minutes to bake. Including the resting time, you should have it ready to serve in about 1 hour and 10 minutes. Perfect for a delicious family dinner with minimal fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that the chicken cooks evenly and helps achieve that lovely crispy skin.
2. Prepare the Baking Dish:
In a large baking dish, place the chicken thighs skin side up. Arrange the halved potatoes around them. This way, they can soak up all the delicious juices from the chicken.
3. Mix the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, thyme, rosemary, salt, and pepper. This will be the flavorful mixture that brings everything to life!
4. Coat the Chicken and Potatoes:
Pour the marinade over the chicken and potatoes, making sure everything is well coated. Use a spoon or your hands to give them a gentle toss for even coverage.
5. Add Lemon Slices:
Scatter the sliced lemon over the chicken and potatoes. The lemon will infuse the dish with a lovely citrus flavor as it cooks.
6. Bake:
Bake uncovered for about 45-55 minutes or until the chicken skin is nice and crispy and has turned golden brown while the potatoes should be tender when pierced with a fork.
7. For Extra Crispiness:
If you’d like that extra crunch, you can broil for an additional 3-5 minutes at the end; just keep an eye on it to prevent burning!
8. Serve and Enjoy:
Once done, remove the dish from the oven. Garnish with fresh parsley or thyme if you like, and let it rest for a few minutes before serving. This allows the juices to settle and makes for a juicy bite. Enjoy!
This one-pan meal is full of bright, lemony flavors balanced with aromatic herbs. Just picture the juicy, crispy chicken paired with soft, flavorful roasted potatoes. It’s a comforting classic!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep in mind that they might dry out more easily than thighs. To prevent this, consider reducing the cooking time by about 10-15 minutes and checking for doneness earlier.
What Should I Do If I Don’t Have Fresh Herbs?
If fresh herbs aren’t available, you can easily substitute with dried herbs. Just remember to use about one-third of the amount, as dried herbs are more concentrated. In this case, stick to 1 teaspoon of each dried herb.
Can I Make This Recipe in a Slow Cooker?
Absolutely! You can adapt this recipe for a slow cooker. Add the chicken and potatoes along with the marinade, then cook on low for about 6-8 hours or high for 3-4 hours. The chicken will be tender, but you won’t get the crispy skin without broiling at the end, so consider that for serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of stock or water to keep the chicken moist and enjoy it either in the microwave or on the stove!