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Mediterranean dish with lemons

Greek Lemon Chicken and Potatoes

Greek lemon chicken and potatoes is a simple one-tray dinner with crispy chicken thighs and roasted potatoes in a bright lemon-garlic sauce that works so well on busy weeknights.
5 from 6 votes
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Course: One Tray
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 392kcal
Author: Alice | Skinny Spatula

Ingredients 

  • 1 pound (450 g) potatoes, peeled and cut into 2-inch cubes
  • ¼ cup (60 ml) extra virgin olive oil
  • Juice of 2 small lemons, about ¼ cup
  • 4 large garlic cloves, very roughly chopped
  • ¼ cup (60 ml) water
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 skin-on, bone-in chicken thighs
  • 2 tablespoons dried oregano
  • Lemon wedges to garnish

Instructions

  • Preheat the oven to 425°F / 220°C. Tip the potatoes into a large roasting tray with the olive oil, lemon juice, garlic and water. Sprinkle over the salt and black pepper, then toss well so everything is coated.
    1 pound potatoes
    ¼ cup extra virgin olive oil
    Juice of 2 small lemons
    4 large garlic cloves
    ¼ cup water
    ½ teaspoon salt
    ¼ teaspoon freshly ground black pepper
  • Spread the potatoes out into an even layer. Nestle the chicken thighs among them, skin side up, pushing them down slightly so they sit snugly in the tray.
    6 skin-on
  • Sprinkle the oregano evenly over the chicken and potatoes. Use your hands to rub a little of the oily lemon mixture over the chicken skin.
    2 tablespoons dried oregano
  • Roast for 45–50 minutes, turning the potatoes once halfway through, until the chicken skin is deeply golden and crisp and the potatoes are tender with browned edges. If needed, spoon some of the pan juices over the chicken during the last 10 minutes.
  • Rest for a few minutes, then finish with lemon wedges on the side for squeezing over just before serving.
    Lemon wedges to garnish

Video

Notes

  • Use a large, shallow roasting tray so the potatoes roast instead of steaming. If they’re crowded, they may end up soft.
  • Keep the chicken skin facing up and dry to get that crisp, golden skin.
  • Turn the potatoes once halfway through and spoon a little of the pan juices over the chicken near the end if it looks dry.

Nutrition

Calories: 392kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 417mg | Potassium: 743mg | Fiber: 3g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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