Name: Greek Lemon Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 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

Greek Lemon Chicken and Potatoes

4.8

(1,240)

909 Reviews

267 Photos

Greek chicken and potatoes is a classic. I don't have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Recipe by Chef John

Updated on May 12, 2022

267

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hrs

Servings:

Jump to Nutrition Facts

Ingredients

4 pounds skin-on, bone-in chicken thighs
3 russet potatoes, peeled and quartered
½ cup fresh lemon juice
½ 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

Directions

Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
Transfer potatoes to the platter with chicken.
Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.

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Nutrition Facts (per serving)

1139	Calories
75g	Fat
35g	Carbs
80g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1139
% Daily Value *
Total Fat 75g	96%
Saturated Fat 17g	85%
Cholesterol 284mg	95%
Sodium 1866mg	81%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 80g
Vitamin C 26mg	128%
Calcium 93mg	7%
Iron 6mg	36%
Potassium 1428mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.