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To make Greek Lemon Chicken and Potatoes, you need a few simple ingredients. Here’s what you will need: - 4 bone-in chicken thighs, skin-on - 1.5 pounds baby potatoes, halved - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 tablespoon dried oregano - 1 teaspoon thyme - 1/4 cup olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in building flavor. The chicken thighs give you rich, juicy meat. The baby potatoes soak up all that tasty lemon and olive oil. Garlic adds warmth and depth. Lemon brings a bright note that cuts through the richness. Oregano and thyme add herbal flavor that feels like a hug from the Mediterranean. Salt and pepper round out all these flavors, making every bite delightful. Don’t skip the fresh parsley on top! It adds a pop of color and a fresh taste. This dish is not just about eating; it’s about enjoying the mix of flavors and textures. You can find all these ingredients easily at the store, making this dish a great choice for a busy weeknight or a special meal. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step ensures your dish cooks evenly and gets that nice golden color. Next, grab a large mixing bowl. Combine 4 minced garlic cloves, the zest and juice of 1 lemon, 1/4 cup olive oil, 1 tablespoon dried oregano, and 1 teaspoon thyme. Add salt and pepper to taste. Mix all these ingredients until well blended. This marinade gives the chicken its vibrant flavor. Now, add 4 bone-in chicken thighs to the bowl. Make sure each piece is coated well in the marinade. Let the chicken sit for at least 20 minutes. For even more flavor, marinate it in the fridge for up to 2 hours. While the chicken marinates, take 1.5 pounds of baby potatoes and halve them. Place the potatoes in a large baking dish. Drizzle them with a little olive oil. Then, sprinkle with salt and pepper. Toss them gently to ensure they are well coated. After marinating, nestle the chicken thighs on top of the potatoes in the baking dish. This way, the juices from the chicken will flavor the potatoes as they cook. Pour any remaining marinade over everything, ensuring it’s all nicely coated. Place your baking dish in the preheated oven. Bake for 40-45 minutes. You’ll know it’s done when the chicken reaches 165°F and the juices run clear. The potatoes should also be tender. For a crispy skin, switch your oven to broil for the last 2-3 minutes. Keep a close eye on it, so it doesn't burn. The skin should turn a beautiful golden brown. Once done, remove the dish from the oven. Let it rest for about 5 minutes. This helps the juices settle. Before serving, sprinkle fresh chopped parsley on top for a burst of color and flavor. Enjoy your Greek Lemon Chicken and Potatoes! Marinating is key to great flavor. I suggest marinating your chicken for at least 20 minutes. If you have time, let it soak for up to 2 hours in the fridge. This helps the chicken absorb all the tasty garlic and lemon. Make sure to turn the chicken a few times. This ensures every piece gets the marinade. For crispy chicken skin, start by baking your chicken thighs skin-side up. This allows the heat to get directly to the skin. Once your chicken cooks for about 40 minutes, turn on the broiler for the last 2-3 minutes. Keep an eye on it! The skin can brown quickly. You want it golden and crispy, not burnt. Serve the Greek Lemon Chicken with the roasted baby potatoes right from the baking dish. The potatoes soak up the chicken juices, making them extra tasty. I love adding a sprinkle of fresh chopped parsley on top. It adds color and a fresh taste. Pair it with a side salad or some warm pita bread for a full meal. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator. This enhances the flavor and tenderness of the chicken significantly. Crispier Skin: For extra crispy chicken skin, broil the dish for an additional 2-3 minutes after baking. Keep a close eye to prevent burning. Use Fresh Herbs: If possible, substitute dried oregano and thyme with fresh herbs for a brighter and more aromatic flavor profile. Even Cooking: Ensure the chicken thighs are of similar size for even cooking. You can also sear them in a pan before baking for added flavor and color. {{image_2}} You can add veggies to this dish for more flavor and color. Carrots, bell peppers, and zucchini work great. Just chop them up and toss them in with the potatoes. They soak up the lemony goodness and make the meal heartier. You can use cherry tomatoes too; they add a sweet burst. If you want to switch up the protein, use chicken breasts or drumsticks. Chicken breasts cook faster, so check them at 30 minutes. Drumsticks have more flavor and stay juicy. You can also try bone-in turkey thighs; they pair well with the lemon and herbs. Experiment with herbs to change the taste. Fresh rosemary or dill can add a nice twist. You could even add a pinch of cumin for a warm flavor. Just remember to adjust the amount based on your taste. Each herb brings its unique flair that can make this dish your own. To store leftovers, let the dish cool first. Place the chicken and potatoes in an airtight container. You can keep it in the fridge for up to 3 days. Make sure to cover it tightly. This will keep the flavors fresh and tasty. If you want to freeze the dish, cool it completely. Then, transfer it to a freezer-safe container. Use plastic wrap to cover it well before sealing. You can freeze it for up to 3 months. It’s best to freeze portions, so you can defrost just what you need. When you are ready to eat, thaw the dish in the fridge overnight. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover it with foil to keep it moist. Heat for about 20-30 minutes or until warmed through. For a crispy finish, remove the foil for the last 5 minutes. Enjoy your meal just like when it was fresh! Yes, you can use different types of potatoes. Red potatoes or Yukon gold work well. They have a similar texture and flavor. You can also try sweet potatoes for a twist. Each type will give a different taste. Just ensure they are cut into similar sizes for even cooking. If you use larger chicken pieces, increase the cooking time. Bone-in chicken breasts take longer to cook. Add about 10-15 minutes to the bake time. Always check the internal temperature. It should reach 165°F (74°C) for safety. This ensures your chicken is juicy and safe to eat. Greek Lemon Chicken and Potatoes pair well with many sides. A fresh Greek salad is a great choice. You can also serve it with rice or couscous. Roasted vegetables or steamed green beans are nice, too. These sides balance the flavors and add more nutrients. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). The juices should run clear, not pink. If you cut into it, the meat should look opaque and white. This ensures it is fully cooked and safe. This blog post shows how to make Greek Lemon Chicken with potatoes. You learned about key ingredients like chicken thighs, garlic, and fresh herbs. I gave you simple steps to prepare and cook this dish. Using my tips, you can achieve crispy chicken skin and tasty results. Don’t forget about variations and storage options to make the most of your meal. With these ideas, you can impress anyone with your cooking skills. Enjoy your cooking adventure and savor the delicious flavors!

Greek Lemon Chicken & Potatoes

A flavorful dish featuring marinated chicken thighs and tender baby potatoes, perfect for a hearty meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 4 pieces bone-in chicken thighs, skin-on
  • 1.5 pounds baby potatoes, halved
  • 4 cloves garlic, minced
  • 1 piece lemon, zested and juiced
  • 1 tablespoon dried oregano
  • 1 teaspoon thyme
  • 0.25 cup olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, dried oregano, thyme, salt, and pepper. Mix well to create a marinade.
  • Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Let them marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).
  • In a large baking dish, place the halved baby potatoes. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Toss to coat.
  • Nestle the marinated chicken thighs on top of the potatoes in the baking dish.
  • Pour any remaining marinade over the chicken and potatoes, ensuring everything is nicely coated.
  • Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the juices run clear, and the potatoes are tender.
  • For a crispy skin, broil for an additional 2-3 minutes at the end of cooking.
  • Remove from the oven and let it rest for about 5 minutes before serving.
  • Garnish with fresh chopped parsley before serving.

Notes

For extra flavor, marinate the chicken for up to 2 hours.
Keyword baked, chicken, Greek, lemon, potatoes