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–+ servings

Greek Lemon Chicken and Potatoes

A one-pan Greek-style dinner of bone-in chicken thighs and Yukon Gold potatoes roasted in a garlicky lemon, oregano, thyme, Dijon, honey, and olive oil marinade.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 755 kcal

Ingredients
  

Marinade

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

Chicken and Potatoes

  • 8 large bone-in, skin-on chicken thighs trim excess overhanging skin
  • 5 medium Yukon Gold potatoes peeled, cut into large chunks, rinsed or soaked, then dried
  • 1 sprig fresh oregano optional, for garnish
  • 5 slices lemon optional, for garnish

Instructions
 

  • Blend the garlic, olive oil, lemon juice, Dijon mustard, honey, dried oregano, thyme, salt, and pepper until smooth. Combine the chicken thighs with the marinade in a sealable bag or bowl and refrigerate for at least 2 hours.
  • Preheat the oven to 425°F with a rack in the middle position.
  • Spread the prepared potatoes in a baking dish. Pour about half of the marinade from the chicken over the potatoes and toss thoroughly to coat, then arrange them in an even layer.
  • Set the chicken thighs skin-side up over the potatoes and drizzle the remaining marinade over the chicken.
  • Roast for 10 minutes at 425°F. Reduce the oven to 375°F and continue roasting for 45–55 minutes, until the thighs reach at least 185°F internally. If the potatoes need more time, transfer the chicken to a plate and tent with foil, raise the oven to 425°F, and continue roasting the potatoes until tender and browned.
  • Tent the finished chicken lightly with foil and rest 10–15 minutes so the chicken and potatoes can reabsorb the pan juices. Garnish with fresh oregano and lemon slices or wedges before serving.

Notes

Marinating time: 2 hours. Avoid overcrowding the baking dish; use two dishes if necessary. Broil briefly at the end if the chicken skin needs additional browning. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Calories: 755kcalCarbohydrates: 62.5gProtein: 51gFat: 48.5gSaturated Fat: 11.2gCholesterol: 186mgSodium: 1355mgFiber: 6.4gSugar: 23.6gCalcium: 50mgIron: 4mg
Keyword chicken, Greek, lemon, one-pan, potatoes
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