When I think of comfort food, Greek Lemon Chicken and Potatoes always comes to mind. This dish is like a warm hug on a plate, perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.
The zesty lemon and garlic marinade infuses the chicken with flavor, while the tender baby potatoes soak up all those savory juices. It’s a simple yet impressive meal that’s sure to win over your family or friends. Trust me, once you try this recipe, it’ll become a staple in your home cooking repertoire!
Why You’ll Love This Greek Lemon Chicken and Potatoes
This Greek Lemon Chicken and Potatoes dish is a game-changer for any home cook.
It’s incredibly easy to prepare, making it perfect for those hectic evenings when time is tight.
The vibrant flavors of lemon and garlic dance together, creating a taste that’s both refreshing and comforting.
Plus, it’s a one-pan wonder, meaning less cleanup for you.
What’s not to love about a meal that’s quick, delicious, and satisfying?
Ingredients for Greek Lemon Chicken and Potatoes
Gathering the right ingredients is the first step to creating this delightful dish.
Here’s what you’ll need for your Greek Lemon Chicken and Potatoes:
Bone-in, skin-on chicken thighs: These are juicy and flavorful, perfect for absorbing the marinade.
Baby potatoes: Their tender texture complements the chicken beautifully. Halving them allows for even cooking.
Olive oil: A staple in Greek cuisine, it adds richness and helps the marinade cling to the chicken.
Fresh lemon juice: The star of the show! It brightens the dish and balances the flavors.
Garlic: Minced garlic brings a robust flavor that pairs perfectly with lemon.
Dried oregano: This herb adds an earthy note, reminiscent of Mediterranean gardens.
Salt and black pepper: Essential for seasoning, enhancing the natural flavors of the ingredients.
Paprika: It adds a subtle smokiness and a lovely color to the dish.
Red pepper flakes (optional): For those who enjoy a little heat, these can elevate the flavor profile.
Fresh parsley: A garnish that adds a pop of color and freshness to the final dish.
Feel free to get creative! You can substitute chicken thighs with bone-in, skin-on chicken breasts for a leaner option.
And if you want to add more veggies, consider tossing in bell peppers or zucchini during the last part of cooking.
For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Greek Lemon Chicken and Potatoes
Cooking this Greek Lemon Chicken and Potatoes is a breeze.
Follow these simple steps, and you’ll have a delicious meal ready in no time.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C).
This ensures that your dish cooks evenly and gets that perfect golden finish.
Step 2: Prepare the Marinade
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, paprika, and red pepper flakes if you like a kick.
This marinade is where the magic happens, infusing the chicken with vibrant flavors.
Step 3: Marinate the Chicken
Add the bone-in, skin-on chicken thighs to the bowl.
Make sure they’re well-coated with the marinade.
Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for a deeper flavor.
Step 4: Prepare the Potatoes
While the chicken marinates, grab a large baking dish and arrange the halved baby potatoes.
Drizzle them with a bit of olive oil and season with salt and pepper.
Toss them to ensure they’re evenly coated.
Step 5: Combine Chicken and Potatoes
Place the marinated chicken thighs on top of the potatoes in the baking dish.
Don’t forget to pour any leftover marinade over everything.
This will help the potatoes soak up all that delicious flavor.
Step 6: Bake the Dish
Slide the baking dish into your preheated oven.
Bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
The aroma will be irresistible!
Step 7: Broil for Crispiness
For that extra crispy skin, switch your oven to broil for the last 2-3 minutes.
Keep a close eye on it to prevent burning.
You want that perfect golden-brown finish.
Step 8: Serve and Garnish
Once done, remove the dish from the oven and let it rest for about 5 minutes.
This helps the juices redistribute.
Garnish with freshly chopped parsley for a pop of color and freshness.
Now, dig in and enjoy your flavorful Greek Lemon Chicken and Potatoes!
Tips for Success
Let the chicken marinate longer for deeper flavor—up to 2 hours is ideal.
Use a meat thermometer to ensure the chicken is perfectly cooked at 165°F.
For extra crispy skin, pat the chicken dry before marinating.
Don’t overcrowd the baking dish; give the potatoes space to roast nicely.
Experiment with herbs like thyme or rosemary for a unique twist.
Equipment Needed
Baking dish: A 9×13 inch dish works well, but any oven-safe dish will do.
Mixing bowl: Use a large bowl for marinating the chicken; a zip-top bag is a great alternative.
Whisk: Essential for mixing the marinade; a fork can also do the trick.
Meat thermometer: Helps ensure the chicken is cooked perfectly; a simple knife can check doneness too.
Variations
Herb-Infused: Swap out dried oregano for fresh herbs like thyme or rosemary for a fragrant twist.
Vegetable Medley: Add bell peppers, zucchini, or cherry tomatoes to the baking dish for extra color and nutrition.
Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce to the marinade for a fiery flavor.
Gluten-Free Option: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
Low-Carb Version: Substitute baby potatoes with cauliflower florets for a lower-carb alternative.
Serving Suggestions
Fresh Salad: Pair with a Greek salad for a refreshing crunch and vibrant colors.
Rice or Quinoa: Serve over fluffy rice or quinoa to soak up the delicious juices.
Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the dish beautifully.
Presentation: Serve on a large platter, garnished with lemon wedges and parsley for a stunning display.
FAQs about Greek Lemon Chicken and Potatoes
Can I use chicken breasts instead of thighs?
Absolutely! You can substitute bone-in, skin-on chicken breasts for a leaner option. Just keep an eye on the cooking time, as breasts may cook faster than thighs.
How can I make this dish spicier?
If you love a bit of heat, increase the amount of red pepper flakes in the marinade. You can also add a splash of hot sauce for an extra kick!
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken a day in advance. Just store it in the refrigerator until you’re ready to bake. This will enhance the flavors even more.
What should I serve with Greek Lemon Chicken and Potatoes?
This dish pairs wonderfully with a fresh Greek salad or some crusty bread to soak up the delicious juices. A glass of crisp white wine also complements the flavors beautifully.
Is this recipe gluten-free?
Yes, Greek Lemon Chicken and Potatoes is naturally gluten-free! It’s a great option for anyone with gluten sensitivities.
Final Thoughts
Cooking Greek Lemon Chicken and Potatoes is more than just preparing a meal; it’s about creating memories around the dinner table.
The vibrant flavors and comforting aromas transport you to a sun-soaked Mediterranean kitchen, where laughter and good food reign supreme.
This dish is a celebration of simplicity and taste, perfect for impressing guests or enjoying a cozy night in.
With each bite, you’ll savor the juicy chicken and tender potatoes, reminding you that great meals don’t have to be complicated.
So, roll up your sleeves and dive into this culinary adventure—you won’t regret it!
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, paprika, and red pepper flakes (if using).
Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
In a large baking dish, arrange the halved baby potatoes. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
Place the marinated chicken thighs on top of the potatoes in the baking dish. Pour any remaining marinade over the chicken and potatoes.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
For a crispy skin, broil the dish for an additional 2-3 minutes at the end of cooking.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
For a one-pan meal, add your favorite vegetables such as bell peppers or zucchini to the baking dish during the last 20 minutes of cooking.
Substitute chicken thighs with bone-in, skin-on chicken breasts for a leaner option, adjusting cooking time as needed.
