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My review
Greek Lemon Chicken and Potatoes
61k
Chef John
"I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes 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."
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Ingredients
1 h servings 1139Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
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Reviews
Read all reviews 412562 Ratings
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Most helpful positive review
12/26/2016
I'm an old Greek girl and this recipe is the real deal, baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a lit...
Most helpful critical review
5/27/2015
Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the pota...
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Newest
12/26/2016
I'm an old Greek girl and this recipe is the real deal, baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a lit...
5/9/2017
I've made this a couple of times for the family, and my wife has continually declared it her favorite dish. The only change I've made is using skinless chicken breast tenders instead of skin-on...
5/2/2015
Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally, I would cut the olive oil down some as with the skin on the chicken it was a little...
5/21/2015
Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs shoul...
11/15/2015
Yum! Too much olive oil? Au contraire! Marinated the chicken for a a couple hours in the oil/ lemon mixture. Turned twice during baking. Did not broil but baked a few extra minutes until chicken...
9/3/2017
Used boneless/skinless thighs and let the chicken and potatoes marinate for 30-45 minutes. No other changes. It was delicious! Served with a side salad of fresh heirloom tomatoes, cucumber, kala...
5/27/2015
Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the pota...
7/23/2016
I used boneless skinless chicken breast and cut the recipe in half (just the 2 of us and I don't like chicken with bones or thighs). Super tasty and delicious
9/4/2016
This was soooooo good! The video was really helpful, and now that I know how to make this, I'll certainly be making this again soon. I'll probably reduce the olive oil slightly. I also think ...