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Greek Lemon Chicken with Potatoes

A delicious and nutritious one-pan meal featuring juicy chicken thighs marinated in zesty lemon and herbs, served with perfectly roasted Yukon gold potatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the marinade
  • ½ cup extra virgin olive oil Essential for a luscious marinade.
  • ⅓ cup fresh lemon juice (from 2 lemons) Adds brightness and zing.
  • 4 cloves garlic (pressed or finely minced) For a robust flavor boost.
  • 1 tablespoon brown mustard Introduces a subtle depth of taste.
  • 1 tablespoon dried oregano Offers an authentic Greek touch.
  • 1 teaspoon kosher salt Enhances overall flavor.
  • ¾ teaspoon freshly ground black pepper For a hint of spice.
Main ingredients
  • 6 pieces bone-in, skin-on chicken thighs Juicy and flavorful, perfect for roasting.
  • 1 ½ pounds Yukon gold baby potatoes (halved) Creamy texture that pairs wonderfully with chicken.
  • 1 tablespoon chopped Italian parsley Fresh garnish for a pop of color.

Method
 

Preparation
  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, brown mustard, oregano, salt, and black pepper until well combined.
  2. Trim excess fat from the chicken thighs and place them in a gallon-size freezer bag. Pour in ¾ of the marinade, seal the bag, and massage the chicken to coat thoroughly.
  3. In a separate bag or bowl, add the halved potatoes and the remaining marinade. Toss to coat the potatoes and seal or cover.
  4. Let both the chicken and potatoes marinate in the refrigerator for 2 hours for maximum flavor.
Cooking
  1. At least 15 minutes before baking, preheat the oven to 400°F (200°C).
  2. Transfer the potatoes and marinade to a 9×13-inch baking dish. Place the marinated chicken on top, pouring any remaining marinade over them.
  3. Cover the dish with aluminum foil and bake for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. After the chicken is cooked through, remove the foil, increase the oven temperature to 425°F (220°C), and bake for an additional 10-15 minutes until the chicken skin is golden brown and the internal temperature reaches 180°F (82°C).
  5. Let the chicken rest for 5 minutes. Sprinkle with chopped parsley and serve, spooning the pan juices over the chicken and potatoes.

Notes

For extra crispy chicken skin, pat the chicken dry before marinating. Feel free to add other vegetables like bell peppers or carrots for a one-pan meal. This dish pairs beautifully with a simple green salad for a complete meal.