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–+ servings
Brown chicken and potatoes in casserole.
Tara Noland

Greek Lemon Chicken with Potatoes Recipe

5 from 1 vote
Perfect for weeknight dinners or family gatherings, this Greek roasted chicken with potatoes is simple to prepare and delivers a comforting, restaurant-quality meal at home. Serve it with a fresh salad or warm bread for a complete Mediterranean-inspired dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: dinner
Cuisine: American, Greek
Calories: 471
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the marinade:
  • ⅓ cup extra virgin olive oil
  • Juice of 2 lemons about 6 tablespoons total
  • Zest of 1 lemon
  • 6 garlic cloves minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2/3 cup chicken broth or water
For the chicken and veggies:
  • 8 bone-in skin-on chicken thighs
  • 2 lb. 900g Yukon Gold potatoes, scrubbed and cut into thick wedges
  • 1 large onion sliced
  • 1 lemon thinly sliced
  • Chopped fresh parsley for garnish

Equipment

Method
 

  1. Preheat oven to 425°F (220°C). Lightly oil a large casserole dish or roasting pan.
  2. In a medium bowl, whisk together the marinade ingredients: olive oil, lemon juice, zest, garlic, Dijon mustard, honey, oregano, thyme, salt, pepper, and chicken broth.
  3. Add potatoes and onion to the prepared pan. Pour about ⅓ of the marinade over the vegetables and toss to coat.
  4. Pat chicken thighs dry with paper towels and place them into a bowl. Pour the remaining marinade over and rub to coat well. Let sit 20-30 minutes.
  5. Arrange the pieces skin-side up on top of the potatoes. Top with lemon slices. Bake for 30 minutes. Baste the chicken and potatoes with the pan juices.
  6. Continue baking 20-25 minutes, until the chicken is golden and the potatoes are tender. The meat is done when its internal temperature reaches 165°F (75°C)
  7. If the potatoes aren’t quite cooked at this point, remove the chicken to a plate and cover loosely with foil. Return the pan to the oven for 10-15 minutes, raising the temperature to 450°F (230°C) if you’d like the potatoes to brown more.
  8. Sprinkle with chopped parsley and enjoy!

Nutrition

Serving: 1gCalories: 471kcalCarbohydrates: 23gProtein: 38gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 117mgSodium: 558mgPotassium: 1104mgFiber: 3gSugar: 2gVitamin A: 29IUVitamin C: 24mgCalcium: 66mgIron: 2mg

Notes

See the post for more information, photos and tips. 

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