Greek Lemon Roasted Chicken and Potatoes
Bone-in chicken thighs and wedged potatoes roasted in a bold marinade of lemon, garlic, oregano, and olive oil until golden and tender. A one-pan weeknight dinner with classic Mediterranean flavors.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes, cut into wedges
- 6 tbsp extra-virgin olive oil
- 6 tbsp fresh lemon juice
- 2 tsp lemon zest
- 6 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup low-sodium chicken broth
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
-
1
Preheat oven to 425°F (220°C).
-
2
In a large bowl, whisk together 6 tbsp extra-virgin olive oil, 6 tbsp fresh lemon juice, 2 tsp lemon zest, 6 cloves minced garlic cloves, 2 tsp dried oregano, 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the marinade.
-
3
Add 4 pieces bone-in, skin-on chicken thighs and 1.5 lbs cut into wedges Yukon Gold potatoes to the marinade and toss well to coat. Let sit for 10 minutes while the oven heats.
-
4
Arrange potatoes in a single layer in a large roasting pan or rimmed baking sheet. Nestle chicken, skin side up, among the potatoes. Pour 1/2 cup low-sodium chicken broth into the bottom of the pan.
-
5
Roast for 45 to 55 minutes, turning the potatoes halfway through, until the chicken skin is deeply golden and the chicken reaches an internal temperature of 165°F (74°C). If the pan dries out, add a splash of water.
-
6
Rest for 5 minutes, then garnish with 2 tbsp chopped fresh flat-leaf parsley and serve directly from the pan.