Description
Greek chicken and lemon potatoes is an easy oven-baked dinner made with juicy chicken thighs, soft lemony potatoes, garlic, oregano, and olive oil. Everything cooks together in one casserole dish until the chicken is golden and the potatoes have absorbed the flavorful lemon and chicken stock.
Ingredients
FOR THE MARINADE
1/2 cup (125 ml) extra virgin olive oil
Zest of 1 lemon (unwaxed)
1/2 cup (125 ml) fresh lemon juice
6 large garlic cloves, minced
1 tbsp (15 ml) dried oregano (or 2-3 tbsp fresh oregano, finely chopped)
For the chicken and potatoes
8 bone-in, skin-on chicken thighs (preferably free range organic)
1.5 kg (3.3 lb) large starchy potatoes, peeled and cut into wedges
3/4 - 1 cups (180 -250 ml) chicken stock (or low sodium chicken broth), homemade or a good quality store bought
Salt and freshly ground black pepper, to season
Garnish
Fresh parsley, chopped
Kalamata olives (optional)
Feta cheese, crumbled (optional)
Instructions
1. Make the marinade.
In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, and oregano.
2. Marinate the chicken.
Add the chicken thighs to the bowl and toss well so everything is nicely coated in the marinade. Cover and leave to marinate for 30 minutes at room temperature, or in the fridge for a few hours or overnight.
Chef’s Tip: If your chicken has been marinating in the fridge, let it sit out for 20–30 minutes before cooking. This helps it cook more evenly and gives you better color in the oven.
3. Preheat the oven.
Preheat your oven to 200°C (400°F).
4. Prepare the potatoes.
Place the potato wedges into a large deep casserole dish (about 20 x 30 cm / 9 x 13 inch).
5. Build the base.
Remove the chicken from the marinade and set aside on a plate.
Pour the chicken stock into the remaining marinade and mix well. Pour this mixture over the potatoes and toss to coat evenly. Season the potatoes well with salt and freshly ground black pepper.
Chef’s Tip: Make sure the potatoes are sitting in the liquid—this is what gives you those soft, lemony, flavor-packed potatoes underneath.
6. Add the chicken.
Arrange the chicken thighs on top of the potatoes, skin-side up. Season the chicken lightly with salt and pepper.
7. Roast.
Bake for 50–60 minutes, or until the chicken is golden and cooked through and the potatoes are tender. Most of the liquid should be absorbed by the potatoes.
Chef’s Tip: Cooking time may vary depending on the size of your chicken thighs and potato wedges, so start checking around the 40-minute mark. For extra crispy skin, switch to grill/broil for the last 2–3 minutes.
The chicken should reach an internal temperature of 74°C (165°F) at the thickest part, away from the bone. If the chicken is cooked before the potatoes are tender, simply transfer it to a plate and continue roasting the potatoes for another 15–20 minutes. Return the chicken to the casserole for the last 5 minutes so everything is hot and ready to serve.
8. Serve and enjoy!
Remove from the oven and let everything rest for 5 minutes. Scatter over chopped parsley and finish with olives and feta if using.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Make ahead: Marinate the chicken for up to 24 hours.
Freezing: Freeze the cooked chicken for up to 1 month. The potatoes are best enjoyed fresh.
Reheating: Cover and reheat at 350°F (180°C) until hot, removing the foil for the final few minutes to crisp the skin.
Food safety: Chicken should reach an internal temperature of 165°F (74°C) at the thickest part, away from the bone.
- Prep Time: 15 minutes
- Marinating time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dinner
- Method: Oven - Baked
- Cuisine: Greek Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 923
- Sugar: 4 g
- Sodium: 486 mg
- Fat: 62.1 g
- Carbohydrates: 43.9 g
- Protein: 47.8 g
- Cholesterol: 253.1 mg
