adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek Lemon Chicken and Potatoes
Greek Lemon Chicken and Potatoes
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Chef John's favorite: Greek lemon chicken with crispy garlic, lemon, and oregano roasted potatoes.
Ingredients:
  • 4 pounds skin-on, bone-in chicken thighs
  • 3 russet potatoes, peeled and quartered
  • 0.5 cup fresh lemon juice
  • 0.5 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano, or to taste
Instructions:
  • Prep all ingredients and preheat the oven to 425°F (220°C). Lightly oil a spacious roasting pan.
  • In a large bowl, combine chicken, potatoes, lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne, tossing until everything is evenly coated.
  • Arrange the chicken pieces skin-side up in the pan, nestle potato pieces around them, and generously drizzle with 2/3 cup chicken broth. Then, spoon over any leftover marinade from the bowl onto the chicken and potatoes.
  • Place the chicken and potatoes in the preheated oven and bake for 20 minutes. Then, flip the chicken skin-side up.
  • Bake the chicken until golden brown and fully cooked, approximately 25 more minutes; ensure it reaches an internal temperature of 165 degrees F (74 degrees C) when tested near the bone with an instant-read thermometer.
  • Place the chicken on a serving platter to keep warm, leaving the potatoes in the pan.
  • Preheat the broiler. Toss the potatoes in the pan juices again. Broil the potatoes until crispy, about 3 minutes.
  • Place the potatoes on the same platter as the chicken.
  • Place the roasting pan on the stove over medium heat. Pour in the last 1/3 cup of chicken broth and deglaze the pan by scraping up the flavorful browned bits.
  • Pour the pan juices through a strainer into a measuring cup, then drizzle over the chicken and potatoes.
  • Garnish with fresh oregano. Serve and savor!

Similar Recipes