Description
Greek Lemon Chicken and Potato Bake
Ingredients
4 bone-in, skin-on chicken legs (thigh and drumstick)
1 lb potatoes, diced
1/2 lb green beans, trimmed
3 tbsp olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
1 tbsp lemon zest
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp paprika
Salt and pepper to taste
Lemon wedges (for serving)
Directions
Preheat oven to 400°F (200°C) and grease a large baking dish or sheet pan.
Prepare marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
Season chicken and potatoes: Toss chicken legs and potatoes with the marinade in a large bowl, ensuring everything is well-coated. Transfer to the baking dish, spreading the potatoes around the chicken.
Bake: Roast for 30 minutes.
Add green beans: Toss green beans with a drizzle of olive oil, salt, and pepper. Add them to the baking dish, stirring them into the potatoes. Roast for an additional 15–20 minutes, until the chicken is golden and cooked through (internal temp 165°F/74°C) and the potatoes are tender.
Serve: Garnish with extra lemon wedges and serve hot.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or rimmed sheet pan with olive oil or cooking spray.
2. Make the Marinade: In a small bowl, combine 3 tbsp olive oil, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, 4 minced garlic cloves, 2 tsp dried oregano, 1/2 tsp paprika, and generous salt and pepper. Whisk vigorously until emulsified.
3. Coat Chicken and Potatoes: Place 4 chicken legs and 1 lb of diced potatoes in a large mixing bowl. Pour the marinade over them and use your hands to toss and rub, ensuring every piece is thoroughly coated.
4. Initial Bake: Transfer the chicken and potatoes to your prepared pan, arranging the potatoes in a single layer around the chicken. Roast on the middle rack for 30 minutes.
5. Add Green Beans: While the dish bakes, toss 1/2 lb of trimmed green beans with a drizzle of olive oil, salt, and pepper. After the 30 minutes are up, carefully remove the pan from the oven. Scatter the green beans around, stirring them into the potatoes and pan juices. Return to the oven.
6. Final Bake: Roast for another 15-20 minutes, or until the chicken skin is crispy and golden, the internal temperature reaches 165°F, and the potatoes are fork-tender.
Serving Suggestions
This hearty bake is a complete meal on its own. For a truly Greek-inspired feast, serve it with a side of creamy tzatziki sauce for dipping, a simple salad of tomatoes, cucumber, red onion, and feta cheese, and warm pita bread to soak up the delicious lemony juices. A crisp, dry white wine like Assyrtiko or a glass of chilled retsina pairs perfectly.
How-to Summary
This one-pan meal involves making a zesty lemon-garlic marinade, coating chicken and potatoes, and roasting them for 30 minutes. Add seasoned green beans and bake for 15-20 more minutes until everything is cooked and golden. Serve immediately with lemon wedges.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the initial bake time by 5-10 minutes as they cook faster. The skin helps keep the meat juicy and creates crispy bits in the pan.
What type of potatoes work best? Waxy potatoes like Yukon Gold or red potatoes hold their shape beautifully. For crispier potatoes, parboil them for 5 minutes before adding to the marinade.
How can I make the chicken skin crispier? Pat the chicken completely dry before marinating. For the last 5 minutes of cooking, you can switch the oven to broil, watching carefully to avoid burning.
Can I prepare this ahead of time? You can marinate the chicken and potatoes in the refrigerator for up to 4 hours before baking. This deepens the flavor significantly.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to maintain texture, as microwaving can make the skin soggy.
Common Mistakes to Avoid
- Overcrowding the Pan: Use a large enough pan so ingredients are in a single layer. Overcrowding steams the food instead of roasting it, resulting in soggy potatoes and rubbery chicken skin.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are non-negotiable for the bright, authentic flavor. Bottled juice lacks freshness and can taste bitter.
- Not Tossing the Green Beans in Oil: Adding the beans without oil will cause them to dry out and shrivel in the hot oven.
- Skipping the Rest: Let the chicken rest for 5 minutes after baking. This allows the juices to redistribute, ensuring moist meat.
Conclusion
This Greek Lemon Chicken and Potato Bake is the epitome of a perfect weeknight dinner: minimal prep, easy cleanup, and maximum flavor. The harmonious blend of lemon, garlic, and oregano creates a vibrant, comforting dish that feels both wholesome and celebratory. By following the detailed steps and tips provided, you can consistently achieve a delicious, restaurant-quality meal right from your own oven. Give this timeless recipe a try—it’s sure to become a regular in your dinner rotation.