Greek Lemon Chicken Potatoes: A Flavorful Recipe for a Mediterranean Delight

Greek Lemon Chicken Potatoes are a delightful dish that brings the vibrant flavors of the Mediterranean right to your dinner table. This recipe is not just a meal; it’s a celebration of Greek culinary traditions that have been passed down through generations. The combination of tender chicken, zesty lemon, and perfectly roasted potatoes creates a symphony of taste and texture that is simply irresistible.

What I love most about Greek Lemon Chicken Potatoes is how they effortlessly blend convenience with incredible flavor. The juicy chicken absorbs the tangy lemon marinade, while the potatoes become golden and crispy, soaking up all the delicious juices. This dish is perfect for family gatherings or a cozy weeknight dinner, and it’s no wonder that people rave about it. With its bright flavors and satisfying components, Greek Lemon Chicken Potatoes are sure to become a favorite in your home, just as they are in mine!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 medium-sized Yukon Gold potatoes, cut into wedges
• 1/4 cup olive oil
• Juice of 2 large lemons
• Zest of 1 lemon
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)

Preparing the Marinade

1. In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk everything together until well blended. This marinade is going to infuse the chicken and potatoes with a burst of flavor. 2. Take the chicken thighs and place them in the bowl with the marinade. Make sure each piece is well coated. I like to use my hands for this part; it’s the best way to ensure the marinade gets into every nook and cranny. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, but if you have time, letting it sit for a few hours or even overnight will enhance the flavors even more.

Preparing the Potatoes

3. While the chicken is marinating, let’s prepare the potatoes. Wash and scrub the Yukon Gold potatoes thoroughly to remove any dirt. There’s no need to peel them; the skin adds a lovely texture and flavor. 4. Cut the potatoes into wedges. Aim for uniform sizes so they cook evenly. I usually cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. 5. In a separate bowl, toss the potato wedges with a drizzle of olive oil, a pinch of salt, and a sprinkle of dried oregano. This will give them a nice flavor and help them crisp up in the oven.

Cooking Process

6. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and potatoes, allowing them to get golden brown and crispy. 7. Once the chicken has marinated, take it out of the refrigerator. In a large oven-safe skillet or roasting pan, arrange the marinated chicken thighs skin-side up. Pour any remaining marinade over the chicken for extra flavor. 8. Scatter the seasoned potato wedges around the chicken in the skillet. Make sure they are spread out evenly; this will help them roast rather than steam. 9. Pour the chicken broth into the skillet, being careful not to pour it directly over the chicken skin. This will help keep the chicken moist while it cooks and will also create a delicious base for the sauce. 10. Place the skillet in the preheated oven and roast for about 45-50 minutes. Halfway through the cooking time, I like to give the potatoes a little toss to ensure they cook evenly and get that lovely golden color. 11. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). The skin should be crispy and golden brown, and the potatoes should be fork-tender and crispy on the outside.

Assembling the Dish

12. Once everything is cooked to perfection, carefully remove the skillet from the oven. The aroma will be absolutely mouthwatering! 13. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring the chicken remains juicy and tender. 14. To serve, place a few potato wedges on each plate and top with a chicken thigh. Spoon some of the pan juices over the chicken and potatoes for added flavor. 15. For a fresh touch, sprinkle chopped parsley over the top. It adds a lovely color and a hint of freshness that complements the lemony flavors beautifully.

Tips for Success

– If you prefer boneless chicken, you can substitute the thighs with boneless, skinless chicken breasts. Just be aware that they may cook faster, so keep an eye on them. – Feel free to add other vegetables to the roasting pan, such as carrots or bell peppers, for a more colorful and nutritious meal. – If you want to make this dish ahead of time, you can marinate the chicken and prepare the potatoes a day in advance. Just store them separately in the refrigerator until you’re ready to cook. This Greek Lemon Chicken with Potatoes is

Conclusion:

In summary, this Greek Lemon Chicken with Potatoes recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of Mediterranean flair. The combination of tender, juicy chicken infused with zesty lemon and aromatic herbs, paired with perfectly roasted potatoes, creates a dish that is not only delicious but also incredibly satisfying. For serving suggestions, consider pairing this dish with a fresh Greek salad or a side of tzatziki for a refreshing contrast. You can also experiment with variations by adding seasonal vegetables like bell peppers or zucchini to the roasting pan, or even swapping out the chicken for lamb or chickpeas for a vegetarian option. I encourage you to give this recipe a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s celebrate the joy of cooking together and spread the love for this Greek Lemon Chicken with Potatoes recipe! Print