Greek Lemon Chicken and Potatoes

Across Greek tables, lemon and oregano turn simple roast chicken into something bright and fragrant. Bone-in thighs and Yukon Gold wedges bake together until the potatoes drink up the garlicky citrus pan juices.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 32g carbs
• 38g fat
• 4g fiber

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Ingredients

• 6 (about 2 lbs / 900 g) bone-in, skin-on chicken thighs
• 2 lbs (900 g) Yukon Gold potatoes
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/3 cup (80 ml, from 2–3 lemons) fresh lemon juice
• 1 Tbsp lemon zest
• 6, minced garlic cloves
• 2 Tbsp dried oregano
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup (120 ml) chicken broth or water
• 2 Tbsp, chopped (for serving) fresh parsley
• 4 (for serving) lemon wedges

Instructions

1. 1Preheat oven to 425 °F (220 °C).
2. 2Peel the potatoes and cut into wedges about ¾-inch thick. Place in a large bowl.
3. 3In a small bowl whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
4. 4Pour half the marinade over the potato wedges and toss to coat evenly. Arrange potatoes in a single layer on a large rimmed sheet pan.
5. 5Add the chicken thighs to the remaining marinade in the bowl and turn to coat thoroughly. Nestle the chicken pieces among the potatoes, skin-side up.
6. 6Pour the chicken broth or water the edges of the pan (not directly on the chicken).
7. 7Bake for 45–55 minutes, rotating the pan halfway through, until the chicken reaches 175 °F (80 °C) internally and the potatoes are golden and crispy.
8. 8Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley and serve with extra lemon wedges.