Description
Unique Greek and Mediterranean dinner ideas shine in this Greek Lemon Chicken and Potatoes recipe, a bright and comforting Mediterranean dinner made with juicy chicken, tender roasted potatoes, garlic, olive oil, oregano, lemon juice, and feta for an easy family meal packed with classic Greek flavor.
Ingredients
6 bone-in chicken thighs
2 lb Yukon Gold potatoes, cut into wedges
1/4 cup olive oil
1/3 cup fresh lemon juice
1 tbsp lemon zest
5 garlic cloves, minced
2 tsp dried oregano
3/4 cup chicken broth
1 1/2 tsp salt
1/2 tsp black pepper
1 medium red onion, sliced
1/2 cup crumbled feta
2 tbsp fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F and lightly grease a large baking dish or sheet pan with sides.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, chicken broth, salt, and black pepper.
3. Add the chicken thighs, potato wedges, and sliced red onion to the bowl and toss until everything is evenly coated.
4. Transfer the mixture to the prepared pan, spreading the potatoes and onions around the chicken in an even layer.
5. Roast for 45 to 55 minutes, spooning some of the pan juices over the potatoes halfway through cooking.
6. Check that the chicken is fully cooked and the potatoes are tender with golden edges.
7. Sprinkle feta and fresh parsley over the top, then serve hot with the pan juices spooned over each portion.
Notes
Let the potatoes sit cut-side down where possible so they develop more color and crisp edges in the oven.
Fresh lemon juice gives the cleanest flavor here, so bottled juice is best avoided.
For extra browning, place the pan under the broiler for 2 to 3 minutes right before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 145mg