Description
A classic Greek-inspired roasted chicken and potatoes dish featuring tender, lemon-marinated bone-in chicken thighs and crispy golden potatoes. Infused with garlic, oregano, and fresh lemon slices, this easy one-pan meal is perfect for a flavorful family dinner.
Ingredients
Scale
Chicken
- 4-6 bone-in, skin-on chicken thighs or drumsticks
Potatoes
- 1.5 pounds Yukon gold or baby potatoes, cut into uniform pieces
Marinade
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon dried oregano (or fresh oregano equivalent)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chicken broth or water
- 1 lemon, thinly sliced (for roasting)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the fresh lemon juice, olive oil, minced garlic, oregano, salt, and freshly ground black pepper to create a bright and flavorful marinade.
- Marinate the Chicken and Potatoes: Add the bone-in, skin-on chicken pieces and the cut potatoes to the marinade. Toss well to coat everything evenly, then let them rest for at least 30 minutes, allowing the flavors to deeply penetrate.
- Arrange in Baking Dish: Transfer the marinated chicken and potatoes into a single layer in a roasting pan or baking dish. Place the thin lemon slices on top of the chicken pieces to infuse a fresh citrus aroma during roasting.
- Roast Until Golden: Preheat your oven to 400°F (200°C). Bake the dish for 45 to 50 minutes, until the chicken skin is crisp and golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Remove the baking dish from the oven and let the chicken rest for approximately 5 minutes. Drizzle the pan juices over the chicken and potatoes to amplify the bold, lemony flavors before serving.
Notes
- Use bone-in, skin-on chicken for the best flavor and crispy texture.
- Marinating for longer (up to 2 hours) enhances the lemon flavor.
- Ensure potatoes are cut into uniform pieces for even cooking.
- If you prefer less acidity, reduce the lemon juice slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
