Description
Greek Lemon Chicken & Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, quartered
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp paprika
Salt & pepper to taste
1/2 cup chicken broth
Fresh oregano (for garnish)
Directions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Marinade: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Coat Chicken & Potatoes: Place chicken thighs and potatoes in a baking dish. Pour the marinade over, tossing to coat evenly.
Add Broth: Pour chicken broth into the dish, ensuring the potatoes are partially submerged.
Roast: Bake for 40-45 minutes, basting occasionally with the pan juices, until the chicken is golden and cooked through (internal temp of 165°F/74°C).
Serve: Garnish with fresh oregano and serve warm!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 400°F (200°C). In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, paprika, salt, and pepper to create the marinade. Place the chicken thighs and quartered potatoes in a 9×13 inch baking dish. Pour the marinade over them, using your hands to ensure every piece is thoroughly coated, especially under the chicken skin. Arrange the chicken skin-side up. Carefully pour the chicken broth around the potatoes, avoiding washing the marinade off the chicken. Roast on the middle rack for 40-45 minutes. Baste the chicken with the pan juices every 15-20 minutes to build flavor and moisture. The dish is done when the chicken skin is crispy and golden, and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before serving.
Serving Suggestions
This hearty dish is a complete meal on its own, but can be easily elevated. Serve it with a simple side of steamed green beans, asparagus, or a crisp Greek salad with feta cheese and Kalamata olives. To soak up the delicious lemony juices, offer crusty bread or warm pita. For a lighter touch, a dollop of tzatziki sauce on the side complements the herbs perfectly.
How-to Summary
In short: Whisk a lemon-herb marinade, coat chicken and potatoes in it, add broth to the pan, and roast at 400°F for 40-45 minutes, basting occasionally, until golden and cooked through.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the cooking time by 5-10 minutes to prevent dryness, as the skin won’t be there to protect the meat. The flavor will still be excellent.
What can I substitute for chicken broth? Dry white wine or even water with an extra pinch of salt will work. The broth primarily creates steam to cook the potatoes and forms the base of the pan sauce.
How do I get crispier chicken skin? Pat the chicken thighs completely dry before marinating. For extra crispness, you can broil the dish for the final 2-3 minutes of cooking, watching carefully to avoid burning.
Can I prepare this ahead of time? Absolutely. You can marinate the chicken and potatoes together in the baking dish, cover it, and refrigerate for up to 8 hours before roasting. Let it sit at room temperature for 20 minutes before baking.
My potatoes aren’t tender. What happened? Ensure the potato pieces are uniformly quartered. If they are too large or crowded, they will steam instead of roast. Partially submerging them in the broth is key to perfect, creamy interiors.
Common Mistakes to Avoid
- Not Drying the Chicken: Wet skin leads to soggy, not crispy, results. Always pat it dry.
- Skipping the Basting: Basting is crucial for layering flavor and keeping the chicken moist. Don’t skip it.
- Overcrowding the Pan: If the pieces are too close, they will steam. Use a large enough dish for proper air circulation.
- Using Bottled Lemon Juice: Freshly squeezed lemon juice makes a significant difference in the bright, authentic flavor.
- Not Checking Temperature: Guessing doneness can lead to undercooked chicken. Always use a meat thermometer.
Conclusion
This Greek Lemon Chicken & Potatoes recipe is a testament to how simple ingredients can create an extraordinary meal. With its vibrant lemon-herb flavors, tender chicken, and perfectly roasted potatoes, it’s a reliable, one-pan dinner that feels both comforting and elegant. By following the detailed steps and tips provided, you can easily master this classic dish and bring a taste of the Mediterranean to your table any night of the week.