Greek Chicken with Potatoes
A comforting dish of roasted chicken thighs and potatoes, infused with lemon, garlic, and oregano, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Juicy and flavorful, perfect for roasting
- 4 medium potatoes, cut into wedges Choose Yukon gold for a buttery finish
- 1/4 cup olive oil Extra-virgin is best for rich flavor
- 1 piece lemon, zested and juiced Brightens the dish with fresh zest
- 4 cloves garlic, minced Fresh garlic for depth of flavor
- 1 tablespoon dried oregano A staple in Greek cuisine
- to taste salt and pepper Essential for seasoning
- to taste fresh parsley, chopped For garnish and brightness; feel free to swap with dill or mint
Instructions
Preparation
- Preheat your oven to 400°F (200°C), letting the warmth fill the space.
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they're well-coated and let them marinate for at least 15 minutes.
- Meanwhile, place the potato wedges in another bowl. Drizzle with a bit of olive oil, salt, pepper, and a sprinkle of oregano. Toss well to coat every piece with seasoning.
Cooking
- Arrange the marinated chicken in a large roasting pan, skin side up, then nestle the potato wedges around the chicken.
- Roast in the oven for 40-45 minutes, or until the chicken skin is golden brown and crispy, and an internal thermometer reads 165°F (73°C).
- Let the dish rest for about 5 minutes before serving, allowing the juices to settle in.
Notes
For a healthier swap, use skinless chicken thighs or chicken breasts. Add seasonal vegetables like carrots or bell peppers for nutrition. A splash of white wine can enhance flavors.