Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a flavorful and easy-to-make meal featuring tender, juicy chicken thighs baked alongside golden baby potatoes in a zesty lemon and herb marinade. Perfect for a hassle-free dinner with vibrant Mediterranean flavors.
Ingredients
Scale
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
Marinade
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- 1/2 teaspoon paprika
Garnish
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the chicken and potatoes evenly.
- Prepare Marinade: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, black pepper, lemon zest, and paprika to create a vibrant, flavorful marinade.
- Coat Chicken and Potatoes: Place the chicken thighs and halved baby potatoes in a large mixing bowl or directly on a rimmed baking sheet. Pour the marinade over everything and toss well to coat all pieces evenly.
- Arrange for Baking: Arrange the chicken thighs skin-side up on the baking sheet and spread the potatoes around them in a single layer to ensure even roasting.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until the chicken is cooked through, the skin is golden brown, and the potatoes are tender when pierced with a fork.
- Optional Crisping Step: For extra crispy chicken skin, broil for 2 to 3 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve with lemon wedges on the side for added zest and freshness.
Notes
- For a crispier chicken skin, pat the chicken dry with paper towels before marinating to remove excess moisture.
- You can substitute chicken thighs with drumsticks or boneless chicken breasts, but be sure to adjust the cooking time accordingly: drumsticks may take slightly longer, while boneless breasts will cook faster.
- Use Yukon Gold or red potatoes for best roasting results as they hold their shape and have a creamy texture when cooked.
