Greek Lemon Chicken and Potatoes

Course: Main Course, Main Dish

Cuisine: Greek

Prep Time: 15

Cook Time: 2 5

Total Time: 2 20

Servings: Servings

Calories: 650kcal

Author: Edyta

This Greek lemon chicken and potatoes recipe brings simple, familiar ingredients together in a truly mouthwatering meal that might just become your new favorite comfort food. With plenty of lemon, garlic, and oregano, you've got a Greek classic that's hard not to love.

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Ingredients

8-9 bone-in, skin-on chicken thighs
2 lbs Yukon Gold potatoes
¼ cup chicken broth
⅓ cup extra-virgin olive oil
2 lemons, zested and juiced
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp dried oregano
½ tsp kosher salt plus more for the potatoes
½ tsp freshly ground black pepper plus more for the potatoes

Instructions

Prepare the potatoes

Preheat the oven. Preheat the oven to 350°F.
Cut the Yukon Gold potatoes into quarters and arrange them in an even layer in the bottom of a large, shallow baking dish or braiser.
Season with kosher salt and freshly ground black pepper.

Make the lemon-garlic sauce

In a small bowl, combine the extra-virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, dried oregano, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Whisk until well combined.

Assemble the chicken and potatoes

Arrange the chicken thighs, skin-side up, over the potatoes. Pour the lemon-garlic sauce evenly over the chicken and potatoes.
Pour the chicken broth into the bottom of the baking dish, around the chicken and potatoes.

Bake

Cover the baking dish with a tight-fitting lid and bake for 1 hour 20 minutes.
Remove the lid and continue baking, uncovered, for approximately 45 minutes, or until the chicken is beautifully golden brown and the potatoes are tender. The chicken should reach an internal temperature of at least 165°F at the thickest part without touching the bone.

Serve

Spoon some of the lemony pan juices over the chicken and potatoes and serve hot.

Notes

Questions and Recipe Tips

My chicken isn't golden enough.
Ovens vary, so your chicken may need a little more time uncovered. Continue baking until the skin reaches the color you like. For additional browning, you can place the dish under the broiler briefly at the end, watching it very closely so the chicken and garlic don't burn.

My potatoes aren't tender yet.
The size of your potato pieces matters. Quartering medium Yukon Gold potatoes works well, but very large potatoes should be cut into smaller pieces. If the chicken is browned but the potatoes still need more time, remove the chicken to a plate and return the potatoes to the oven until fork-tender.

There is a lot of liquid in my pan.
This dish is supposed to have flavorful pan juices. The chicken releases additional liquid as it cooks, and the potatoes absorb some of it. The uncovered portion of baking helps reduce and concentrate those juices. If you'd like them more concentrated, give the dish a little additional uncovered oven time.

There isn't enough liquid in my pan.
Different baking dishes and ovens can cause liquid to evaporate at different rates. If the pan looks dry during cooking, add a small splash of chicken broth around the potatoes rather than pouring it directly over the chicken skin.

Why bake the chicken covered first?
The covered cooking time is what helps create tender chicken and potatoes that have absorbed all that lemon, garlic, oregano, and olive-oil flavor. The uncovered baking time serves a different purpose: browning the chicken and concentrating the juices. For the best result, don't skip either stage.

Nutrition