Description
This Greek Lemon Chicken and Potatoes recipe is a flavorful and satisfying dish that combines tender chicken thighs with crispy roasted potatoes, all marinated in a zesty blend of lemon, garlic, and herbs. Perfect for a family dinner or a gathering with friends.
Ingredients
Units
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For the marinade
- 8 cloves garlic
- 3/4 cup (180ml) olive oil
- 1/2 cup (120ml) lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon Greek dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
Remaining ingredients
- 8 large chicken thighs, skin trimmed
- 5 medium Yukon Gold potatoes, peeled and cut into large chunks
- 1 sprig fresh oregano, optional, for garnish
- 5 slices lemon, optional, for garnish
Instructions
- Blend the marinade ingredients: Mix garlic, olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper until smooth. Marinate chicken in a bag for 2 hours.
- Preheat oven and prepare potatoes: Preheat to 425°F. Coat potatoes with half of the marinade. Arrange in a baking dish.
- Bake the dish: Place chicken on top of potatoes, skin side up. Bake at 375°F for 45-55 minutes until chicken reaches 185°F. Roast potatoes until tender and golden brown.
- Rest and serve: Let chicken sit for 10-15 minutes. Garnish with oregano and lemon wedges before serving.
Notes
- Use two baking dishes if needed.
- If potatoes are firm, remove chicken, bake potatoes until tender, then return chicken.
- Let chicken sit before serving to reabsorb juices.
- Leftovers can be refrigerated and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
