One Pan Greek Lemon Chicken and Potatoes
A gem of a traditional Greek lemon chicken and potato dinner that’s so easy and delicious!
Equipment
- oven
- baking dish
- Large bowl
Ingredients
Chicken and Potatoes
- 3 lbs chicken thighs bone in + skin on
- 2 lbs Yukon Gold potatoes
- ¾ cup olive oil
- 2 medium lemons juiced
- 4 large cloves garlic minced
- 1.5 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon chili pepper flakes
- ½ teaspoon paprika
- 2.5 teaspoon salt
- ½ teaspoon black pepper
Instructions
Cooking Instructions
- Preheat your oven to 450 F.
- Rinse and pat dry your chicken pieces.
- Peel and slice your potatoes into quarters.
- In a large bowl, toss to coat the chicken, potatoes, oil, lemon juice and spices listed. Transfer this into a 13x9” baking dish, making sure the chicken pieces are touching the bottom of the pan. The potatoes can be in between and on top. Sprinkle everything with paprika. Cover the pan with parchment first and then aluminum foil tightly. Roast for 45 minutes.
- Uncover the pan and roast for another 15 minutes or until chicken and potatoes gets a nice brown crispy and golden brown exterior. Internal temperature of chicken should read 165 F.
- Do NOT forget to spoon the sauce from the bottom of the pan over your food when you serve it - it's the best part!
Notes
Optional: Garnish with fresh chopped oregano and lemon slices. You can also use bone in, skin on chicken legs or a whole chicken (parts separated). Any potatoes will work but I prefer Yukon Gold potatoes here.
Nutrition
Serving: 1servingCalories: 582kcalCarbohydrates: 24gProtein: 30gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 140mgSodium: 944mgPotassium: 887mgFiber: 4gSugar: 2gVitamin A: 168IUVitamin C: 42mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!