Lemon-Garlic Chicken Thighs and Potatoes

Name: Lemon-Garlic Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Ingredients: ½ cup olive oil; 3 lemon, juiced; 6 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 1 ½ pounds chicken thighs; 5 potatoes, peeled and cut into wedges; lemon zest for garnish

Rating: 4 stars

1 Rating
1 Review
1 Photo

Traditional Greek dish. Fresh lemons complement the tender, juicy chicken and roasted potatoes.

By Kimberly D. B. Woodward

Gallery

Lemon-Garlic Chicken Thighs and Potatoes Claylaura

Recipe Summary

prep:

15 mins

cook:

1 hr 5 mins

total:

1 hr 50 mins

additional:

30 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup olive oil
3 lemon, juiced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ pounds chicken thighs
5 potatoes, peeled and cut into wedges
lemon zest for garnish

Directions

Step 1

Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.

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Step 2

Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
Step 3

Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

Nutrition Facts

Per Serving:

493 calories; 29.9 g total fat; 64 mg cholesterol; 360 mg sodium. 38.5 g carbohydrates; 22.2 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Soup Loving Nicole

02/08/2019

This was excellent! I marinated the chicken for 1 hour and it absorbed plenty of flavor and turned out super tender. I did make two small changes. Instead of a roasting pan I used a baking sheet so that nothing was touching. I wanted a good crisp on the potatoes. After placing the chicken on the sheet I dipped each potato wedge in the marinade before placing them on the baking sheet. In my opinion the potatoes would have been very bland and in desperate need of salt just throwing them in there plain. Maybe not but they turned out excellent the way I did them. This was super simple to put together and bursting with flavor. This is one I will most definitely make again. Read More

1 Ratings