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Greek Lemon Chicken and Potatoes Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Description

This Greek Lemon Chicken and Potatoes recipe features juicy baked chicken thighs marinated in a vibrant lemon-garlic sauce with oregano and thyme, roasted atop tender Yukon Gold potatoes. The marinade infuses both the chicken and potatoes with bright, savory flavors, making for a comforting Mediterranean-inspired meal perfect for family dinners or entertaining guests.

Ingredients

Marinade Ingredients

  • 8 cloves garlic
  • 3/4 cup olive oil
  • 1/2 cup lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Greek dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper

Main Ingredients

  • 8 large chicken thighs (overlapping skin trimmed)
  • 5 medium Yukon Gold potatoes (peeled, cut into large chunks, soaked in water then dried)
  • 1 sprig fresh oregano (optional, for garnish)
  • 5 slices lemon (optional, for garnish)

Instructions

  1. Prepare the Marinade: Blend the garlic, olive oil, lemon juice, Dijon mustard, honey, dried oregano, dried thyme, sea salt, and black pepper in a blender or food processor until smooth. This creates a flavorful, tangy marinade that will tenderize the chicken and infuse the potatoes.
  2. Marinate the Chicken: Place the chicken thighs and the entire marinade in a sealable plastic bag. Refrigerate for 2 hours to allow the chicken to soak up the bright Mediterranean flavors.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C) and position the rack in the middle to ensure even cooking.
  4. Prepare the Potatoes: Add the peeled and cut Yukon Gold potatoes to a baking dish. Pour half of the used marinade over the potatoes and use your hands or a spoon to evenly coat all pieces. Spread the potatoes out in an even layer to allow for uniform roasting.
  5. Arrange Chicken over Potatoes: Place the marinated chicken thighs skin side up directly on top of the potatoes. Drizzle the remaining marinade over the chicken pieces to keep them moist and flavorful during baking.
  6. Bake the Chicken and Potatoes: Bake at 425°F for 10 minutes to start browning the chicken skin. Then reduce the oven temperature to 375°F (190°C) and continue baking for 45-55 minutes more until the chicken reaches an internal temperature of 185°F (85°C) and the potatoes are tender. If the potatoes remain firm after the chicken is cooked, remove the chicken to a plate, tent with foil, increase the oven back to 425°F, and roast the potatoes until browned and soft.
  7. Rest and Serve: Let the chicken rest lightly tented with foil for 10-15 minutes so the juices redistribute. Serve the chicken and potatoes garnished with fresh oregano sprigs and lemon slices for an extra burst of fresh flavor. Enjoy your delicious Greek-inspired meal!

Notes

  • Soaking the potatoes in water before cooking helps remove excess starch and ensures they become crispy on the outside and tender inside.
  • Use a meat thermometer to check that the chicken thighs reach at least 185°F for safe and juicy results.
  • Allowing the chicken to rest after baking enhances moisture retention and flavor.
  • Fresh oregano and lemon slices are optional but recommended for authentic flavor and attractive presentation.
  • This recipe can be prepared ahead by marinating chicken overnight for even deeper flavor.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://saraflavors.com/greek-lemon-chicken-and-potatoes-recipe/