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Lemon Greek Chicken and Potatoes

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A delightful one-pan dish featuring tender chicken thighs and Yukon Gold potatoes, infused with zesty lemon and aromatic herbs.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil (divided)
  • 3 garlic cloves, minced
  • 2 teaspoons fresh or dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • Juice of 1 lemon (about 2 tablespoons)
  • 1.5 pounds Yukon Gold potatoes, washed and halved
  • 1 large lemon, thinly sliced

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and halve the Yukon Gold potatoes. Thinly slice the large lemon. Pat the chicken thighs dry with paper towels. Mince the garlic.
  3. Combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and optional red pepper flakes in a bowl. Add the chicken thighs and coat them thoroughly. Let marinate for at least 15 minutes.
  4. Place the potatoes in a large baking pan. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper. Nestle chicken thighs among the potatoes and scatter lemon slices over the top.
  5. Bake for 40-45 minutes, or until chicken reaches 165°F and potatoes are tender and crisp. Toss potatoes halfway through cooking.
  6. Let rest for a few minutes before serving. Garnish with parsley or extra oregano if desired.

Notes

For best results, ensure chicken is at room temperature before baking. Reserve lemon slices to add during the last few minutes of baking for enhanced flavor.

Nutrition

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