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–+ servings
Easy Greek Lemon Chicken and Potatoes

Easy Greek Lemon Chicken and Potatoes

Easy Greek Lemon Chicken and Potatoes is a flavorful one pan dish that highlights Mediterranean cuisine.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinating Time 2 hours
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 755 kcal

Equipment

  • Baking dish
  • Blender
  • Oven
  • Sealably bag

Ingredients
  

Marinade

  • 8 cloves garlic
  • ¾ cup olive oil
  • ½ cup 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 overlapping skin trimmed
  • 5 medium Yukon Gold potatoes peeled, cut into large chunks, soaked in water and then dried
  • 1 sprig fresh oregano optional, for garnish
  • 5 slices lemon optional, for garnish

Instructions
 

Preparation Instructions

  • Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerate for 2 hours.
  • Preheat oven to 425°F and set rack to the middle level.
  • Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.
  • Place the chicken thighs on top of the potatoes, skin side up.
  • Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer.
  • If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.
  • Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges.

Notes

Use two baking dishes if you cannot fit everything in one. Avoid overcrowding to more effectively roast the chicken. If needed, broil the chicken during the last few minutes to crisp the skin. Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave..

Nutrition

Serving: 1servingCalories: 755kcalCarbohydrates: 62.5gProtein: 51gFat: 48.5gSaturated Fat: 11.2gCholesterol: 186mgSodium: 1355mgFiber: 6.4gSugar: 23.6gCalcium: 50mgIron: 4mg
Keyword Chicken, Easy Greek Lemon Chicken and Potatoes, Easy Recipe, Mediterranean, one pan dish, potatoes
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