Greek Lemon Chicken and Potatoes
A flavorful Greek-inspired dish featuring tender chicken thighs and crispy potatoes, infused with lemon and herbs.
Ingredients
Meat
- 4 pounds skin-on, bone-in chicken thighs
- 3 pieces russet potatoes, peeled and quartered
- 0.5 cup fresh lemon juice
- 0.5 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Instructions
- Preheat oven to 425°F (220°C). Toss chicken and potatoes with lemon juice, olive oil, garlic, herbs, salt, pepper, and cayenne.
- Arrange chicken skin-side up in a roasting pan, add potatoes around, and pour 2/3 cup chicken broth. Roast for 20 minutes.
- Remove from oven, toss and reposition chicken, then bake for another 25 minutes until cooked through.
- Deglaze pan with remaining broth, strain juices, and pour over chicken and potatoes. Broil until potatoes are crisped, about 3 minutes.
- Transfer to serving platter, sprinkle with fresh oregano, and serve.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).