Description
A flavorful and aromatic Greek-inspired recipe featuring tender roasted chicken thighs and perfectly seasoned Yukon Gold potatoes, marinated in a zesty lemon, garlic, and oregano dressing. This dish boasts a crispy chicken skin and succulent meat paired with golden, herb-infused potatoes, making it a perfect meal for family gatherings or special occasions.
Ingredients
Marinade and Chicken
- 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
- 8 large chicken thighs (overlapping skin trimmed)
Potatoes
- 5 medium Yukon Gold potatoes (peeled, cut into large chunks, soaked in water, then dried)
Garnish (optional)
- 1 sprig fresh oregano
- 5 slices lemon
Instructions
- Prepare the marinade: Blend the garlic, olive oil, lemon juice, Dijon mustard, honey, Greek dried oregano, dried thyme, sea salt, and black pepper until smooth to create a flavorful marinade.
- Marinate the chicken: Place the chicken thighs into a sealable bag and pour in all of the marinade. Seal the bag and refrigerate for 2 hours to allow the flavors to penetrate the meat.
- Preheat the oven: Set the oven to 425°F (220°C) and position the oven rack to the middle level for even cooking.
- Prepare the potatoes: Place the peeled and chopped Yukon Gold potatoes in a baking dish. Pour half of the marinade over the potatoes and use your hands to thoroughly coat them, ensuring even flavor.
- Arrange chicken and potatoes: Spread the potatoes evenly in the dish, then place the chicken thighs on top, skin side up. Drizzle the remaining marinade over the chicken.
- Initial roasting: Bake in the preheated oven at 425°F for 10 minutes to start the cooking process and crisp the skin.
- Continue baking: Reduce the oven temperature to 375°F (190°C) and bake for an additional 45-55 minutes, or until the chicken reaches an internal temperature of 185°F (85°C). Check tenderness of potatoes.
- Finish potatoes if needed: If potatoes are still firm, remove the chicken thighs and tent with foil to keep warm. Increase oven temperature back to 425°F and continue roasting potatoes until they are tender and golden brown.
- Rest the chicken: Let the chicken rest tented lightly with foil for 10-15 minutes to allow juices to redistribute and enhance flavor.
- Serve: Garnish with fresh oregano sprigs and lemon slices if desired. Serve the chicken thighs alongside the golden roasted potatoes. Enjoy your authentic Greek lemon chicken and potatoes!
Notes
- For best flavor, marinate the chicken for a full 2 hours but you can do overnight for even more intensity.
- If you prefer crispier chicken skin, you can broil for the last 2-3 minutes watching carefully to avoid burning.
- Use a meat thermometer to check doneness precisely; the internal temperature should reach 185°F for juicy, fully cooked chicken thighs.
- Soaking potatoes in water before roasting helps remove excess starch and prevents them from sticking together.
- Allowing the chicken to rest after baking redistributes juices making it more tender and flavorful.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
