Greek Lemon Chicken and Potatoes Recipe

Original Post: https://www.evolvingtable.com/greek-lemon-chicken-and-potatoes/

Greek Lemon Chicken and Potatoes is served in a white baking dish with lemon wedges and parsley.

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Greek Lemon Chicken and Potatoes Recipe

Prepped in just 10 minutes, this One-Pan Greek Lemon Chicken and Potatoes is a Mediterranean favorite of ours, with bright lemon, loads of garlic, oregano, and perfectly roasted Yukon gold potatoes. To make it even more weeknight-friendly, I swapped in boneless chicken thighs for faster cooking and super juicy, foolproof results.

Prep Time10

Cook Time40

Marinating:20

Total Time1

Course: Dinner, lunch, Main Course

Cuisine: American, Greek, Mediterranean

Servings:

Author: London Brazil

Equipment

9x13-inch baking dish

Ingredients

1 ½ pounds boneless skinless chicken thighs
2 teaspoons salt divided
¾ teaspoon black pepper divided
½ cup olive oil
⅓ cup fresh lemon juice from about 3 lemons
2 teaspoons mustard
1 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
5 garlic cloves finely minced
1 ½ pounds Yukon gold potatoes cut into 1-inch pieces
Fresh parsley finely chopped, for serving

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Instructions

Preheat the oven to 425°F.
In a large bowl, whisk together the olive oil, lemon juice, mustard, oregano, thyme, paprika, garlic, salt and black pepper.
½ cup olive oil, 2 teaspoons mustard, 1 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon paprika, 5 garlic cloves, ⅓ cup fresh lemon juice
Add the chicken, making sure it’s completely immersed in the liquid, and marinate for 20-30 minutes.
1 ½ pounds boneless skinless chicken thighs
Add the potatoes to the bottom of a 9×13-inch baking dish, spreading them into an even layer. (This dish gives you plenty of space!) Remove the chicken pieces from the marinade and nestle them in-between the potatoes. Pour the remaining marinade over the chicken and potatoes, tossing the potatoes lightly so they’re coated in the sauce.
1 ½ pounds Yukon gold potatoes
Bake for 35-40 minutes, or until the potatoes are tender and the chicken is cooked through.
Serve the chicken and potatoes with the lemony pan sauce and finish with fresh parsley, if desired.
Fresh parsley

Notes

Fresh lemon juice: Freshly squeezed lemon juice is essential for this recipe. Bottled lemon juice doesn’t have the same brightness and can taste flat or bitter once baked.
Potato size: Cut the potatoes into 1-inch chunks (no larger) so they cook through in the same time as the chicken. Larger pieces may stay firm, while smaller pieces can over-brown.
Chicken choice: Boneless, skinless chicken thighs are strongly recommended. They stay juicy at higher oven temperatures and are more forgiving than chicken breasts, which are more likely to dry out in this recipe.
If using chicken breasts: Chicken breasts are not ideal here, but if you choose to use them, cut them into large chunks and start checking for doneness around 25-30 minutes to avoid overcooking.
Bone-in option: Bone-in, skin-on chicken thighs also work well. Increase the cook time slightly and make sure the chicken is nestled into the potatoes so the skin roasts while the meat stays juicy.
Crispy potatoes tip: If you want extra golden edges on the potatoes, remove the chicken and pop the potatoes under the broiler for 2-3 minutes more.

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