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Greek Lemon Chicken with Potatoes Recipe

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4 from 86 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings

Description

This Greek Lemon Chicken with Potatoes recipe delivers a flavorful and tender chicken thigh dish infused with a zesty lemon-oregano marinade. Paired with baby Yukon gold potatoes roasted to perfection, this hearty meal is perfect for a family dinner or special occasion, combining Mediterranean flavors with simple preparation.

Ingredients

Marinade

  • ½ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 4 garlic cloves, pressed or finely minced
  • 1 tablespoon brown mustard
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Main

  • 6 bone-in, skin-on chicken thighs
  • 1 ½ pounds Yukon gold baby potatoes, halved
  • 1 tablespoon chopped Italian parsley (for garnish)

Instructions

  1. Prepare the Greek marinade: In a small bowl, whisk together the olive oil, fresh lemon juice, pressed garlic cloves, brown mustard, dried oregano, kosher salt, and freshly ground black pepper to create a flavorful marinade.
  2. Marinate the chicken and potatoes: Trim any loose fat or extra skin from the chicken thighs. Place the chicken thighs in a gallon-size freezer bag, pour in three-quarters of the marinade, seal the bag, and massage the marinade into the chicken thoroughly. In a separate gallon-size freezer bag or medium bowl, add the halved baby Yukon gold potatoes and pour the remaining marinade over them. Toss to coat evenly, then seal or cover. Refrigerate both bags for 2 hours to allow flavors to meld.
  3. Preheat the oven and bake: Preheat your oven to 400°F. Transfer the potatoes and their marinade juices into a 9 x 13-inch baking dish. Arrange the marinated chicken thighs on top of the potatoes and pour the remaining chicken marinade over everything. Cover the dish tightly with aluminum foil.
  4. Bake covered: Bake the chicken and potatoes covered for 50 to 60 minutes, or until a meat thermometer inserted into the chicken (avoiding the bone) reads 165°F, ensuring the chicken is cooked through.
  5. Crisp the chicken skin: Remove the foil, increase the oven temperature to 425°F, and bake uncovered for an additional 10 to 15 minutes until the chicken skin is golden brown and the internal temperature reaches 180°F, which ensures a crispy skin and fully cooked thighs.
  6. Rest and garnish: Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped Italian parsley and serve, spooning the pan juices over the chicken and potatoes for enhanced flavor.

Notes

  • Marinating for at least 2 hours improves flavor; for deeper flavor, marinate overnight.
  • Use a meat thermometer to ensure proper doneness and avoid overcooking.
  • Yukon gold potatoes are preferred for roasting due to their creamy texture but substitute with red potatoes if needed.
  • Adjust salt level according to preference, especially if using salted mustard.
  • The mustard in the marinade adds tang and helps emulsify the marinade for better coating.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://mysimpledish.com/greek-lemon-chicken-with-potatoes-recipe/