Go Back
–+ servings
Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

Indulge in the simplicity and flavor of Greek Lemon Chicken and Potatoes, featuring tender chicken thighs, creamy Yukon gold potatoes, zesty lemon, and aromatic garlic. A complete meal perfect for a satisfying weeknight dinner.
3 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
  

  • 1.5 pounds of small Yukon gold potatoes
  • 1 medium lemon
  • 3 cloves of garlic
  • 4 bone-in skin-on chicken thighs (approximately 1.5 to 2 pounds)
  • 1 teaspoon of kosher salt divided
  • 1/2 teaspoon of freshly ground black pepper divided
  • 1 tablespoon of olive oil
  • 2 teaspoons of dried oregano
  • Chopped fresh parsley leaves for garnishing (optional)

Instructions

  • Oven Preparation: Position a rack in the center of the oven and preheat to 400 degrees Fahrenheit. Concurrently, bring a medium-sized pot of water, salted to taste, to a boil.
  • Prepare Potatoes and Chicken: Quarter the potatoes to ensure even cooking. Thinly slice one-half of the lemon into rounds, removing any seeds, and reserve the other half. Thinly slice the garlic cloves. Dry the chicken thighs with paper towels and season evenly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
  • Cook Chicken: Pour the olive oil into a 10-inch or larger oven-safe skillet and place over medium heat. Add the chicken, skin-side down, and cook without moving until the skin is well-browned and crisp, approximately 15 minutes.
  • Boil Potatoes: While the chicken is cooking, add the quartered potatoes to the boiling water. Cook until they are fork-tender, about 10 minutes, then drain.
  • Sauté Potatoes with Aromatics: Remove the chicken from the skillet and set aside, skin-side up. To the same skillet, add the boiled potatoes, sliced garlic, dried oregano, remaining 1/2 teaspoon of kosher salt, and remaining 1/4 teaspoon of black pepper. Stir and cook until the potatoes are lightly browned in spots, about 3 to 5 minutes.
  • Combine and Roast: Place the chicken skin-side up atop the sautéed potatoes in the skillet. Arrange the lemon slices over the chicken. Transfer the skillet to the oven and roast until the chicken is thoroughly cooked, about 8 to 10 minutes.
  • Final Flavoring: Squeeze the juice from the reserved lemon half over the cooked chicken and potatoes right before serving. If desired, garnish with freshly chopped parsley.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!