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Easy One-Pan Greek Lemon Chicken with Potatoes

A serving of juicy Greek lemon chicken thigh next to roasted potatoes seasoned with herbs.
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Make tender, juicy Greek Lemon Chicken and potatoes in one pan using a bright marinade of lemon, garlic, and oregano. This is a simple, healthy Mediterranean dinner for any weeknight.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs or breasts
  • 1.5 lbs small yellow or red potatoes, quartered
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 large lemon
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, thyme, and paprika to make the marinade.
  3. Place the chicken thighs and quartered potatoes in a large bowl. Pour about three-quarters of the marinade over the chicken and potatoes. Toss everything well to coat evenly.
  4. Arrange the chicken pieces skin-side up on the prepared baking sheet. Spread the potatoes around the chicken, ensuring they are in a single layer for even cooking.
  5. Drizzle the remaining marinade over the potatoes.
  6. Bake for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly browned.
  7. Let the chicken rest for 5 minutes before serving with the roasted potatoes.

Notes

  • For crispier potatoes, ensure they are not overcrowded on the pan. You may need to use two sheets.
  • Marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
  • Serve this bright flavor chicken with a side of tzatziki or a simple green salad.

Nutrition

Find it online: https://devourdish.com/easy-one-pan-greek-lemon-chicken/