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Greek Lemon Chicken and Potatoes (One Pan, Mostly Hands-Off)

Greek Lemon Chicken and Potatoes

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Chicken thighs and potatoes roasted in lemon, garlic, oregano and olive oil until the edges crisp and the pan juices turn into sauce. The Greek Sunday dinner that's mostly hands-off.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 747
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs about 4 thighs
  • 1.5 lbs yukon gold potatoes cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 2 lemons 1 juiced, 1 cut into wedges
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh parsley chopped

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large roasting pan, toss the potato wedges with the olive oil, lemon juice, garlic, oregano, salt and pepper.
  3. Pat the chicken dry, season it, and nestle it between the potatoes skin-side up. Pour the broth into the pan around (not over) everything.
  4. Roast 40–45 minutes, until the chicken reaches 165°F with crisp skin and the potatoes are golden and tender.
  5. Rest 5 minutes, scatter with parsley, and serve with the lemon wedges and the pan juices spooned over.

Nutrition

Calories: 747kcalCarbohydrates: 37.1gProtein: 41.8gFat: 48.7gSaturated Fat: 11.7gCholesterol: 222.3mgSodium: 779mgPotassium: 1317.3mgFiber: 5.5gSugar: 2.8gVitamin C: 68.1mgCalcium: 66mgIron: 3.6mg

Notes

Boneless thighs work; check them at 30 minutes. Give the potatoes a stir halfway if the pan looks dry. The lemony pan juices are the whole point; serve bread or greens to catch them. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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