Go Back
- Chicken and Potatoes - 4 bone-in, skin-on chicken thighs - 3 large Yukon Gold potatoes, cut into wedges - Marinade Components - 4 cloves garlic, minced - 1/4 cup olive oil - Juice of 2 lemons - Zest of 1 lemon - 1 tablespoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Garnish Options - Fresh parsley, chopped - Lemon slices 1. Preheat your oven to 425°F (220°C). This step makes sure the oven is hot enough to cook your dish well. 2. In a large bowl, mix the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. This mixture is your tasty marinade. 3. Add the chicken thighs into the marinade. Coat them well. Let them sit for at least 15 minutes. For more flavor, let them marinate for up to 2 hours. 1. While the chicken marinates, prepare the potatoes. Cut the Yukon Gold potatoes into wedges. Toss them in a bit of olive oil, salt, and pepper. 2. On a large baking sheet, place the marinated chicken thighs skin-side up. Scatter the seasoned potato wedges around the chicken. 3. Roast the dish in the preheated oven for about 35-40 minutes. The chicken should be golden brown and reach 165°F (75°C). The potatoes should be crispy and tender. 4. For a crispy skin, broil the dish for an extra 3-5 minutes. Keep an eye on it to avoid burning. This method makes a delightful meal that is easy to prepare and packed with flavor. - Selecting the best chicken thighs: Look for chicken thighs that have skin and bones. They stay juicy and tender. The skin helps keep moisture inside. If possible, buy organic or free-range for better flavor. - Potato selection tips: I recommend Yukon Gold potatoes. They are creamy and hold their shape well. Cut them into wedges for even cooking. Avoid waxy potatoes as they can turn mushy. - Importance of fresh herbs: Fresh herbs add bright flavors. Use fresh parsley as a garnish for color and taste. Oregano is key in the marinade. Fresh herbs can boost the dish's aroma and taste. - How to achieve crispy chicken skin: Start with dry chicken skin. Pat it dry with paper towels. This helps get it crispy. Roast at a high temperature, about 425°F (220°C). Broiling for a few minutes at the end adds extra crunch. - Marinating techniques for maximum flavor: Marinate the chicken for at least 15 minutes. For deeper flavor, let it sit for 2 hours. Use a mix of lemon juice, garlic, and herbs. This enhances the taste of the chicken. - Timing for perfect potato texture: Add potatoes at the same time as the chicken. They need about 35-40 minutes to cook through. Check for tenderness by poking with a fork. They should be soft but not mushy. {{image_2}} You can swap chicken with other meats. Try bone-in pork chops for a juicy option. Bone-in turkey thighs add a festive touch. If you want a quick fix, use chicken breasts, but watch the cooking time. For a vegetarian twist, use hearty vegetables like mushrooms or eggplant. You can also try firm tofu. Just marinate and roast them like chicken. This gives you a great flavor. Adding spices can change the taste of the dish. Consider smoked paprika for a warm, earthy flavor. Cumin can also add a nice depth. Fresh herbs like dill or basil work great, too. Don’t limit yourself to lemon! Use oranges or limes for a zesty kick. Grapefruit juice can also add a unique twist. Experiment with what you have on hand. The goal is to enhance your meal. To keep your One-Pan Greek Lemon Chicken and Potatoes fresh, store it properly. First, let the dish cool to room temperature. Then, place it in an airtight container. You can refrigerate it for up to three days. If you want to save it longer, freeze the leftovers. Just make sure to use a freezer-safe container. This way, it stays safe and tasty for up to three months. When it’s time to eat again, reheating is key. The best method is to use an oven. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 20 minutes, or until warm. If you want to boost flavors, add a splash of lemon juice before reheating. This tip will bring back that bright taste. You can also use a microwave, but the oven helps keep the texture just right. Can I use skinless chicken thighs? Yes, you can use skinless chicken thighs. They will cook faster. However, you may lose some of the crispy skin flavor. Try to add a little more olive oil for moisture. How can I make this dish gluten-free? This dish is naturally gluten-free! All the ingredients, like chicken, potatoes, and herbs, are safe. Just check your olive oil and spices for any hidden gluten. What should I serve with Greek lemon chicken and potatoes? You can serve this dish with a fresh salad. A Greek salad with cucumbers, tomatoes, and feta works well. You could also add some crusty bread to soak up the juices. Why is my chicken not browning? Chicken may not brown for a few reasons. First, ensure your oven is at the right temperature. If the chicken is crowded, it may steam instead of roast. Give it space on the pan! How do I know when the chicken is cooked through? The best way is to check the internal temperature. It should be at least 165°F (75°C). You can also cut into the chicken. The juices should run clear, not pink. This blog post covered all you need to make a tasty Greek lemon chicken with potatoes. We discussed key ingredients, step-by-step cooking instructions, and useful tips for a perfect dish. You can also try variations and learn storage techniques to keep leftovers fresh. Remember, cooking is about exploring and having fun. Enjoy your meal and don’t be afraid to make it your own!

One-Pan Greek Lemon Chicken and Potatoes

Discover the deliciousness of Lemony Greek Chicken & Potato Delight! This savory dish features juicy chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, paired with crispy Yukon Gold potatoes. Perfect for a family dinner, this recipe is easy to follow and ready in just 55 minutes. Click through to explore the full recipe and elevate your dinner game with this mouthwatering meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

3 large Yukon Gold potatoes, cut into wedges

4 cloves garlic, minced

1/4 cup olive oil

Juice of 2 lemons

Zest of 1 lemon

1 tablespoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade and coat them well, ensuring they're covered. Let them marinate for at least 15 minutes (or up to 2 hours for more flavor).

        While the chicken is marinating, prep the potatoes. Toss the potato wedges in a bit of olive oil, salt, and pepper.

          On a large rimmed baking sheet or in a roasting pan, arrange the marinated chicken thighs skin-side up. Scatter the seasoned potato wedges around the chicken.

            Roast in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The potatoes should be crispy and tender.

              For an extra crispy skin, broil the dish for an additional 3-5 minutes at the end of cooking—just keep an eye on it!

                Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and lemon slices before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4