Greek Lemon Chicken with Potatoes

Juicy, herb-marinated chicken thighs roasted to golden perfection with tender, lemony potatoes — all in one pan. The zesty pan sauce brings everything together for a bold and comforting Greek-inspired meal.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Special Equipment: roasting pan

Ingredients

• 4 lbs bone-in, skin-on chicken thighs

• 3 medium russet potatoes, peeled and quartered

• ½ cup fresh lemon juice

• ½ cup olive oil

• 6 garlic cloves, minced

• 1 tbsp dried oregano

• 1 tsp dried rosemary

• 1 tbsp kosher salt

• 1 tsp black pepper

• Pinch of cayenne pepper

• 1 cup chicken broth, divided

• Fresh oregano for garnish

Directions

1. 1. Preheat oven to 425°F (220°C). Lightly oil a large roasting pan.

2. In a large bowl, toss chicken and potatoes with lemon juice, olive oil, garlic, oregano, rosemary, salt, pepper, and cayenne until fully coated.

3. Arrange chicken skin-side up in the pan and tuck the potatoes around it. Drizzle with ⅔ cup chicken broth, and spoon any remaining marinade over the top.

4. Roast for 20 minutes, then toss the potatoes. Return chicken to skin-side up and roast an additional 25 minutes, or until chicken reaches 165°F internally.

5. Transfer chicken to a serving platter and keep warm. Broil the potatoes for 3–5 minutes until crisped.

6. Place the roasting pan on the stovetop over medium heat, pour in the remaining ⅓ cup broth, and scrape up browned bits. Strain the sauce and spoon it over the chicken and potatoes.

7. Garnish with fresh oregano, if desired, and serve hot.