Greek Lemon Chicken Recipe

Greek · Main course · 65 min total

A bright and flavorful one-pan chicken dish marinated in lemon, garlic, and oregano, then roasted with potatoes until golden and tender.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 4 chicken drumsticks (about 1 lb)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs Yukon Gold potatoes, cut into wedges
• 1 cup chicken broth
• 1 lemon, sliced into rounds
• Fresh oregano or parsley for garnish

Instructions

1. In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Preheat oven to 425°F (220°C).
3. Place potato wedges in a single layer in a large roasting pan or 9x13-inch baking dish. Pour chicken broth over potatoes.
4. Arrange marinated chicken pieces among the potatoes, skin side up. Pour any remaining marinade over chicken and potatoes. Top with lemon slices.
5. Roast for 45-50 minutes, until chicken skin is golden and crispy and potatoes are tender (internal temperature of chicken reaches 165°F).
6. Let rest 5 minutes. Garnish with fresh oregano or parsley before serving.

Tips

• For extra crispy skin, broil for 2-3 minutes at the end of roasting.
• Serve with a side of Greek salad or crusty bread to soak up the juices.
• Leftovers keep in the fridge for up to 3 days.

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