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–+ servings
Mareca

Greek Lemon Chicken and Potatoes: A Flavorful Delight!

A flavorful dish featuring marinated chicken thighs and tender baby potatoes, baked to perfection with a zesty lemon and garlic marinade.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 pound baby potatoes halved
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, paprika, and red pepper flakes (if using).
  3. 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.
  4. 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.
  5. Place the marinated chicken thighs on top of the potatoes in the baking dish. Pour any remaining marinade over the chicken and potatoes.
  6. 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.
  7. For a crispy skin, broil the dish for an additional 2-3 minutes at the end of cooking.
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 100mgFiber: 3g

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.

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