Here’s a classic and flavorful version of it:
🍋 One-Pan Lemon Greek Chicken and Potatoes
Servings: 4–6
Prep Time: 15 mins
Cook Time: 45–55 mins
Total Time: ~1 hour 10 mins
🧄 Ingredients:
-
6–8 bone-in, skin-on chicken thighs (or drumsticks)
-
1.5 lbs Yukon gold or red potatoes, cut into wedges
-
1/3 cup olive oil
-
1/4 cup fresh lemon juice (about 2 lemons)
-
Zest of 1 lemon
-
5 cloves garlic, minced
-
2 tsp dried oregano
-
1 tsp dried thyme or rosemary
-
1 tsp salt
-
1/2 tsp black pepper
-
1/2 cup chicken broth (optional, for extra moisture)
-
Fresh parsley, for garnish
-
Lemon wedges, for serving
🥘 Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Mix Marinade:
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
3. Prep Chicken & Potatoes:
Place chicken and potatoes in a large baking dish or rimmed sheet pan. Pour the marinade over everything and toss well to coat evenly. Arrange chicken skin-side up.
Optional: Pour chicken broth into the pan to help keep everything moist and create a bit of sauce.
4. Bake:
Roast uncovered for 45–55 minutes, flipping potatoes halfway through, until the chicken skin is golden and crisp, and potatoes are tender.
-
Internal temp of chicken should reach 165°F (74°C).
5. Finish:
Garnish with chopped parsley and extra lemon wedges.
✅ Tips & Variations:
-
Boneless chicken thighs or breasts can be used — reduce cooking time to ~30–35 minutes.
-
Add Kalamata olives or feta for a Greek twist.
-
Use sweet potatoes or carrots as a substitute or addition to the potatoes.
-
Want extra crisp? Broil for 2–3 minutes at the end.
Would you like a slow cooker or sheet-pan version of this dish too?