Description
This Greek Lemon Chicken with Potatoes features marinated chicken thighs roasted with crispy Yukon Gold potato wedges, all infused with zesty lemon, garlic, and aromatic herbs. A comforting and flavorful dish perfect for impressing family and friends.
Ingredients
Scale
- 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)
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk until well blended. Add the chicken thighs, ensuring they are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes (or up to overnight for enhanced flavor).
- Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into wedges, aiming for uniform sizes. In a separate bowl, toss the potato wedges with a drizzle of olive oil, a pinch of salt, and a sprinkle of dried oregano.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs skin-side up in a large oven-safe skillet or roasting pan. Pour any remaining marinade over the chicken. Scatter the seasoned potato wedges around the chicken and pour the chicken broth into the skillet, avoiding the chicken skin.
- Place the skillet in the preheated oven and roast for about 45-50 minutes. Halfway through, toss the potatoes for even cooking. Check the chicken’s internal temperature; it should reach 165°F (75°C) with crispy skin and fork-tender potatoes.
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. Serve by placing potato wedges on each plate, topping with a chicken thigh, and spooning pan juices over the top. Garnish with chopped parsley for a fresh touch.
Notes
- For boneless chicken, substitute with boneless, skinless chicken breasts, but monitor cooking time as they may cook faster.
- Feel free to add other vegetables like carrots or bell peppers for a colorful meal.
- You can marinate the chicken and prepare the potatoes a day in advance; store them separately in the refrigerator until ready to cook.
- Prep Time: 30 minutes
- Cook Time: 50 minutes