Greek Lemon Chicken and Potatoes
This one-pan wonder features bone-in, skin-on chicken thighs roasted to crispy, golden perfection atop a bed of tender Yukon Gold potatoes that soak up a bright, tangy lemon-oregano broth. With minimal prep and maximum flavor, it's a soul-warming, sun-drenched meal that tastes like a Greek vacation.
Equipment
- Large bowl
- Whisk
- Large high-sided roasting pan or 9x13 inch baking dish
- Slotted spoon
- Chef's knife
- Cutting board
- Citrus juicer or reamer
- Microplane or Zester
- Measuring cups and spoons
- Garlic press or knife for smashing
- Oven mitts
- Serving platter or plates
Ingredients
- 3-4 lbs bone-in, skin-on chicken thighs about 6-8 thighs
- 2 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
- 3-4 large fresh lemons 2 juiced, 1 zested, 1 for final squeeze
- ½ cup good olive oil
- 2 tablespoons dried oregano
- 6-8 cloves garlic, smashed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup low-sodium chicken broth
- Fresh parsley or oregano for garnish optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the olive oil, juice of 2 lemons, zest of 1 lemon, dried oregano, smashed garlic cloves, salt, and black pepper to create the marinade.
- Add the potato chunks and chicken thighs to the bowl. Use your hands to toss everything together until well coated. Let it sit for 10 minutes while the oven finishes preheating.
- Pour the chicken broth into a large, high-sided roasting pan or a 9x13 inch baking dish.
- Using a slotted spoon, transfer the potatoes to the pan, spreading them in an even layer. Place the chicken thighs on top of the potatoes, skin-side up. Pour any remaining marinade from the bowl over everything. Ensure the chicken pieces are not touching to allow air circulation.
- Roast for 45-55 minutes, without opening the oven for the first 30 minutes. The chicken skin should be deep golden brown and crispy, and the potatoes should be fork-tender and have absorbed most of the liquid. For extra crispy skin, broil for the last 2-3 minutes, watching closely.
- Remove the pan from the oven and let it rest for 5-10 minutes. Squeeze the juice of the remaining lemon over the top. Garnish with fresh parsley or oregano if desired. Serve hot.
Notes
For the best results, do not use bottled lemon juice; fresh lemons are essential for the bright, clean flavor. Smashing the garlic cloves instead of mincing prevents them from burning at high heat. If the pan is overcrowded, the chicken will steam instead of roast, so use a larger pan or two smaller ones if needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven until warmed through to maintain crispiness. For a variation, add 1/2 teaspoon red pepper flakes for heat, or toss in a cup of Kalamata olives and halved cherry tomatoes during the last 20 minutes of roasting.