Greek Lemon Chicken with Potatoes
Infused with vibrant Mediterranean flavors, this Greek Lemon Chicken with Potatoes is a one-pan marvel that's perfect for busy weeknights or laid-back weekend dinners. Juicy chicken thighs and drumsticks are marinated in a zesty blend of fresh lemon juice, extra virgin olive oil, garlic, oregano, and thyme, then roasted to golden perfection alongside tender, herb-coated potato wedges. A splash of chicken broth keeps everything moist and flavorful as it bakes. Garnished with a sprinkle of fresh parsley and served with optional lemon slices for a bright, tangy finish, this dish brings authentic Greek cuisine straight to your table. Ready in just over an hour, it's a hearty and wholesome meal that effortlessly combines simplicity with restaurant-quality flavor. Perfect for those seeking easy Greek recipes, roasted chicken dishes, or lemon-infused dinners that delight!
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Recipe Information
Ingredients
- 4 pieces each chicken thighs and drumsticks
- 6 medium yellow potatoes
- 4 garlic cloves, minced
- 0.5 cup lemon juice
- 0.25 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 slices lemon slices (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes if desired and cut them into wedges. Set aside.
In a large mixing bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk until well combined.
Add the chicken pieces to the marinade and toss to coat thoroughly. Let the chicken marinate for 10–15 minutes. You can do this while the oven preheats.
Place the potato wedges evenly on a large baking sheet or roasting pan. Drizzle half of the marinade over the potatoes and toss to coat.
Arrange the marinated chicken pieces on top of the potatoes. Pour any leftover marinade over the chicken and potatoes.
Pour the chicken broth into the pan around the edges, ensuring the potatoes are slightly submerged for moisture.
Roast the chicken and potatoes in the oven for 50–60 minutes, turning the potatoes and basting the chicken with the pan juices halfway through cooking. Roast until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
Remove the dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve with optional lemon slices for an extra burst of flavor.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 13.4 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5174 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
