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Greek Lemon Chicken and Potatoes
4.8 (1363 reviews)
This Greek lemon chicken dish with crispy roast potatoes flavored with garlic, lemon, and oregano is one of Chef John's favorite chicken recipes.
Total Time60
Servings4
1139
Caloriesper servingNutrition Information
1139
Calories
75 g
Fat
35 g
Carbs
80 g
Protein
3 g
Fiber
2 g
Sugar
Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 3 medium russet potatoes, peeled and quartered
- ½ cup freshly squeezed lemon juice
- ½ cup Greek 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
- 1Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- 2Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
- 3Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
- 4Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
- 5Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
- 6Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
- 7Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
- 8Transfer potatoes to the platter with chicken.
- 9Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
- 10Strain pan juices into a measuring cup and pour over chicken and potatoes.
- 11Sprinkle with fresh oregano. Serve and enjoy!