Greek Lemon Chicken and Potatoes

A comforting Greek dish with juicy chicken thighs, zesty lemons, and buttery Yukon Gold potatoes, perfect for family dinners and gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 450

For the chicken marinade

4 pieces Bone-in Chicken Thighs Substitute with chicken breasts for a leaner option.
2 pieces Fresh Lemons Juice and zest needed.
4 cloves Garlic Minced for depth and aroma; garlic powder can be used for a milder flavor.
1/4 cup Olive Oil Extra virgin is recommended.
1 tablespoon Dried Oregano Substitute with Italian seasoning if needed.
to taste Salt and Pepper For seasoning.

For the potatoes

2 pounds Yukon Gold Potatoes Chopped into wedges; red potatoes can be substituted.

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, combine chicken thighs, juice of two lemons, minced garlic, olive oil, oregano, salt, and pepper.
Chop the Yukon Gold potatoes into uniform wedges.
Drizzle olive oil in a large baking dish, add the potatoes, and nestle the marinated chicken on top.

Cooking

Bake the dish in the preheated oven for 45 minutes to 1 hour, until the chicken is golden brown and the potatoes are tender.
Let it rest for about 10 minutes before serving.
Serve with drizzled freshly squeezed lemon juice.

For deeper flavor, marinate the chicken overnight. You can also try using fresh herbs like thyme or rosemary instead of oregano.