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