Greek Lemon Chicken and Potatoes

Introduction

Today, I’m excited to share a heartwarming recipe for Greek Lemon Chicken and Potatoes. This dish is a cozy and flavorful meal that combines tender chicken with golden potatoes in a zesty lemon and herb marinade.

Why Make This Recipe

Greek Lemon Chicken and Potatoes is the perfect dish to bring a taste of the Mediterranean to your table. It’s simple to prepare, packed with flavor, and uses ingredients you likely have on hand. Plus, it’s a one-pan meal that makes cleanup a breeze!

How to Make Greek Lemon Chicken and Potatoes

Ingredients:

• 1800g skin-on, bone-in chicken
• 3 Russet potatoes
• 125 ml fresh lemon juice
• 125 ml olive oil
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon dried rosemary
• Freshly ground black pepper
• Cayenne pepper
• 250 ml chicken broth, divided
• 1 tsp fresh oregano, chopped for garnish

Instructions:

1. Marinate: Combine lemon juice, olive oil, garlic, oregano, rosemary, salt, black pepper, and cayenne in a jar and shake well. Marinate the chicken in this mixture for at least an hour or overnight if possible.
2. Prepare the Potatoes: Toss the cut potatoes in the same marinade.
3. Bake: Preheat your oven to 190°C (374°F). Place the marinated chicken and potatoes in a baking dish. Pour half of the chicken broth over the top and bake uncovered for 35 minutes.
4. Add More Broth: After 35 minutes, add the remaining broth, stir everything slightly, and return to the oven. Bake for another 35 minutes or until the chicken is golden and the potatoes are cooked through.
5. Garnish and Serve: Sprinkle with fresh oregano and serve hot.

How to Serve Greek Lemon Chicken and Potatoes

Serve this hearty dish straight from the oven. It pairs wonderfully with a simple green salad or some steamed vegetables to balance out the meal. For an extra touch, add a squeeze of fresh lemon juice just before serving.

How to Store Greek Lemon Chicken and Potatoes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm throughout.

Tips to Make Greek Lemon Chicken and Potatoes

• Ensure the chicken is thoroughly coated in the marinade for the best flavor.
• For crispier skin, try broiling the chicken for a few minutes after it’s fully cooked.
• Cut the potatoes into even sizes to ensure they cook evenly.

Variation

For a spicier kick, increase the amount of cayenne pepper in the marinade. If you prefer a milder flavor, you can omit the cayenne pepper altogether.

This recipe is a simple yet delicious meal that’s perfect for any night of the week. Give it a try and enjoy the flavors of the Mediterranean right at home!

Print Recipe

Greek Lemon Chicken and Potatoes

Author: Chef Marco Courses: Dinner, Lunch

Difficulty: Beginner

Ingredients

Scale

1/2x 1x 2x 3x

• 1800 skin-on, g bone-in chicken

• 3 Russet potatoes

• 125 ml fresh lemon juice

• 125 ml olive oil

• 6 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 tablespoon kosher salt

• 1 teaspoon dried rosemary

• Freshly ground black pepper

• Cayenne pepper

• 250 ml chicken broth, divided

• 1 tsp fresh oregano, chopped for garnish

Instructions

1. Marinate: Combine lemon juice, olive oil, garlic, oregano, rosemary, salt, black pepper, and cayenne in a jar and shake well. Marinate the chicken in this mixture for at least an hour or overnight if possible.

1. Prepare the Potatoes: Toss the cut potatoes in the same marinade.

1. Bake: Preheat your oven to 190°C (374°F). Place the marinated chicken and potatoes in a baking dish. Pour half of the chicken broth over the top and bake uncovered for 35 minutes.

1. Add More Broth: After 35 minutes, add the remaining broth, stir everything slightly, and return to the oven. Bake for another 35 minutes or until the chicken is golden and the potatoes are cooked through.

1. Garnish and Serve: Sprinkle with fresh oregano and serve hot.