Greek Lemon Chicken and Potatoes
Greek cuisine is renowned for its emphasis on fresh, wholesome ingredients and straightforward cooking methods that allow the natural flavors to shine. Olive oil, lemon, garlic, and a variety of herbs like oregano and thyme are staples in Greek kitchens, and they play a crucial role in creating the distinctive taste of Greek dishes. Greek Lemon Chicken & Potatoes is a prime example of how these ingredients come together harmoniously to create a meal that's both comforting and flavorful.
Equipment
- Chef knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Roasting pan
Ingredients
- 4 lbs chicken thighs, skin-on, bone-in (Or 1 whole chicken, cut into sections)
- 3 russet potatoes peeled and quartered
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 6 cloves garlic finely minced
- ½ cup lemon juice
- ½ cup olive oil
- 1 cup chicken broth
Instructions
- Preheat the oven to 425℉. Lightly oil a large roasting pan.
- Place chicken and potatoes in a large mixing bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and thyme. Toss until chicken and potatoes are evenly coated.
- Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with ⅔ cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
- Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
- Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165℉.
- Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
- Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
- Transfer potatoes to the platter with chicken.
- Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth and scrape up browned bits from the bottom of the pan.
- Strain pan juices into a measuring cup and pour over chicken and potatoes.
- Serve and enjoy!