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Greek Lemon Chicken and Potatoes

Bursting with Mediterranean flavor, Greek Lemon Chicken and Potatoes is a super easy one pan chicken dish you'll want to make again and again!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 35 minutes
Servings: 6
Calories: 755
Ingredients Method Notes

Ingredients
  

  • 8 cloves garlic
  • 3/4 cup olive oil
  • 1/2 cup lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Greek dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper
  • 8 large chicken thighs (overlapping skin trimmed)
  • 5 medium Yukon Gold potatoes (peeled, cut into large chunks, and soaked in water then dried)
  • 1 sprig fresh oregano (optional, for garnish)
  • 5 slices lemon (optional, for garnish)

Method
 

  1. Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.
  2. Preheat oven to 425°F and set rack to the middle level.
  3. Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.
  4. Place the chicken thighs on the top of the potatoes, skin side up.
  5. Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer. Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.
  6. Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges. Enjoy!

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 185°F; using a meat thermometer will ensure it’s safe and juicy.
  • To avoid dryness, let the chicken rest for 10-15 minutes after baking; this helps the juices redistribute throughout the meat.
  • If you can't find Greek oregano, Sicilian or Italian oregano works well as a substitute without sacrificing too much flavor.
  • For quicker prep, marinate the chicken for just 45 minutes to an hour; you’ll still achieve great flavor without the wait.
  • Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven at 350°F for the best texture.