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One-Pan Greek Lemon Chicken and Potatoes

This easy one-pan dinner is packed with a bright lemony flavor.
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Servings: 6
Calories: 499
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • Finely grated zest of 2 medium lemons (about 2 tablespoons)
  • 1/4 cup freshly squeezed lemon juice
  • 3 cloves garlic, finely grated
  • 1 tablespoon dried oregano
  • 2 teaspoons paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds medium gold potatoes (7 to 8), cut into eighths
  • 1/4 cup low-sodium chicken broth or water
  • 6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
  • Finely chopped fresh parsley leaves, for garnish, (optional)
  • Lemon slices, for garnish (optional)

Method
 

  1. Whisk 1/4 cup olive oil, the finely grated zest of 2 medium lemons, 1/4 cup lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 2 teaspoons paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined.
  2. Transfer about a third of the marinade (about 1/4 cup) to a 9x13-inch baking dish. Stir 1/4 cup low-sodium chicken broth into the marinade in the baking dish. Add 1 1/2 pounds chopped medium gold potatoes and toss to coat.
  3. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the marinade in the bowl and rub all over, working it gently under the skin. Let sit at room temperature while the oven heats, at least 15 minutes.
  4. Heat the oven to 425℉.
  5. Place the chicken skin-side up on the potatoes. Roast until the chicken is cooked through and lightly browned, and the potatoes are tender, 45 to 50 minutes. Spoon the cooking liquid over the chicken. Garnish with finely chopped fresh parsley leaves and/or lemon slices if desired.
  6. Recipe Notes

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the skin should be golden brown and crispy for the best texture.
  • To prevent dryness, avoid overcooking the chicken and ensure it's well-coated with the marinade, especially under the skin where it can retain moisture.
  • If you don't have dried oregano, fresh oregano works beautifully; use about 1 to 2 tablespoons finely chopped for a vibrant flavor.
  • To save time, you can marinate the chicken for just 15 minutes while the oven heats, but for deeper flavor, a few hours or overnight is ideal.
  • Leftovers can be stored in an airtight container in the fridge for up to four days; reheat gently in the oven at 350°F to keep the chicken skin crispy.