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Greek Lemon Chicken and Potatoes

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A delightful dish of tender chicken thighs and hearty potatoes marinated in fresh lemon juice, olive oil, and herbs, roasted to perfection for a flavorful meal.

Ingredients

Scale
  • 4 pounds skin-on, bone-in chicken thighs
  • 3 russet potatoes, peeled and quartered
  • 0.5 cup fresh lemon juice
  • 0.5 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano (or to taste)

Instructions

  1. In a large bowl, combine the chicken and potatoes. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until coated.
  2. Arrange the chicken skin-side up in a roasting pan and tuck the potatoes around it. Drizzle 2/3 cup of chicken broth over the dish.
  3. Pour any leftover marinade over the chicken and potatoes. Bake in a preheated oven for 20 minutes.
  4. After 20 minutes, gently toss the chicken and potatoes, then reposition the chicken skin-side up. Bake for an additional 25 minutes or until the chicken reaches 165°F (74°C).
  5. Transfer the chicken to a platter and keep warm while crisping the potatoes.
  6. Broil or turn the oven heat to the highest setting for 3 minutes to crisp the potatoes.
  7. Place the cooked potatoes on the platter with chicken.
  8. Add the remaining chicken broth to the roasting pan, scrape up browned bits, strain, and drizzle over the chicken and potatoes.
  9. Sprinkle with fresh oregano and serve immediately.

Notes

Using high-quality olive oil and fresh garlic enhances the flavors. Adjust seasonings to your liking and consider marinating the chicken overnight for deeper flavor.

Nutrition

Find it online: https://sousviderecipe.com/greek-lemon-chicken-and-potatoes/