One-Pan Greek Lemon Chicken and Potatoes

$- 4 chicken thighs, bone-in and skin-on - 4 medium potatoes, cut into wedges - 1 lemon, zested and juiced - 4 garlic cloves, minced - 3 tablespoons olive oil For this dish, I always use bone-in and skin-on chicken thighs. They stay juicy and tender. The potatoes should be medium-sized, as they cook evenly. A fresh lemon adds a zesty touch that brightens the meal. Garlic provides depth and flavor. Olive oil keeps everything moist and helps with browning. - 2 teaspoons dried oregano - 1 teaspoon paprika - Salt and pepper, to taste I love using dried oregano for that classic Greek flavor. Paprika adds a subtle warmth and color to the dish. Salt and pepper are essential for enhancing all the flavors. Adjust these spices according to your taste preferences. - Fresh parsley Chopped fresh parsley adds a pop of color and freshness. It balances the rich flavors of the chicken and potatoes. You can sprinkle it just before serving for the best effect. First, gather your ingredients. In a large bowl, combine the following: - 1 lemon, zested and juiced - 4 garlic cloves, minced - 2 teaspoons dried oregano - 1 teaspoon paprika - 3 tablespoons olive oil Mix these well. The lemon juice and zest give a bright flavor. The garlic adds depth. Oregano and paprika enhance the dish with herbal and smoky notes. This marinade will make your chicken tasty and juicy. Next, season four chicken thighs with salt and pepper. Then, add them to the bowl with the marinade. Make sure each piece is well-coated. Let the chicken marinate for at least 15 minutes. This step is key for flavor. You can marinate longer if you have time. Now, preheat your oven to 400°F (200°C). On a large baking sheet, spread four medium potato wedges in a single layer. Drizzle them with olive oil, and season with salt and pepper. Toss the potatoes to coat them evenly. Nestle the marinated chicken thighs among the potatoes. Pour any leftover marinade over the chicken and potatoes. Place the pan in the oven and roast for 35-40 minutes. Check that the chicken reaches 165°F (75°C) for safety. The potatoes should be golden and tender. For extra crispy skin, broil on high for the last 5 minutes. This adds a nice crunch. Once done, let the dish rest for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your meal! Marinate your chicken for at least 15 minutes. This short time lets the flavors sink in. For the best taste, marinate it for up to 2 hours. This longer time enhances the lemon and garlic flavors. If you have extra time, go for it! To get that crispy chicken skin, broil it for the last 5 minutes. Make sure your oven is on high. This step gives the skin a nice, golden crunch. Keep an eye on it, so it doesn’t burn. Cooking times may change with the size of the chicken. If using larger thighs, add 5-10 minutes. Always check the thickest part of the chicken. The right internal temp is 165°F (75°C). Adjust your cooking time based on what you use. {{image_2}} You can swap out chicken for hearty vegetables. Use mushrooms, zucchini, or bell peppers. These will soak up the lemony marinade. Cut the veggies into bite-sized pieces. Toss them in the marinade for flavor. Roast them just like the chicken. This way, you still get a tasty one-pan meal. Feel free to change the potatoes. Sweet potatoes add a nice sweetness. They also pair well with the lemon. You can use red or Yukon Gold potatoes too. Each type brings its own flavor and texture. Cut them into wedges, and they will roast just as well. Want to kick up the flavor? Try adding fresh herbs. Rosemary or thyme works great. You can also mix in some red pepper flakes for heat. A pinch of cumin adds warmth and depth. Feel free to experiment with your favorite spices. This dish can easily adapt to your taste. To keep your Greek Lemon Chicken and potatoes fresh, store leftovers in an airtight container. Place the chicken and potatoes together, but separate them if you want. They will last up to three days in the fridge. Make sure your fridge is at 40°F (4°C) or lower to keep everything safe. When you reheat, aim to keep the chicken crispy. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. Check if they are warm throughout. You can also use a microwave. If you do, cover the dish with a damp paper towel to keep moisture in. Yes, you can freeze this dish! Place cooled chicken and potatoes in a freezer-safe container. They can stay in the freezer for up to three months. When ready to eat, thaw overnight in the fridge. Reheat in the oven or microwave as mentioned above. Enjoy your meal anytime! Yes, you can use boneless chicken. Boneless chicken cooks faster. You may need to adjust the cooking time. Keep an eye on it. The chicken should still reach 165°F. This will keep it safe to eat. The flavor from the marinade will still shine through. Greek Lemon Chicken pairs great with many side dishes. Consider serving it with rice, a fresh salad, or roasted veggies. Couscous or quinoa works well too. You can also enjoy it with warm pita bread. These sides add to the meal's flavor and texture. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F. If you do not have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes, this recipe is gluten-free. The ingredients used do not contain gluten. Be sure to check your spices and any sauces. Some store-bought products may have hidden gluten. Always read labels to be safe. Enjoy this dish with peace of mind. This blog post covers making a tasty Greek Lemon Chicken dish. You need simple ingredients like chicken thighs, potatoes, lemon, garlic, and olive oil. I shared step-by-step instructions to marinate and roast your chicken and potatoes. I also included tips for perfecting flavors, variations for vegetarians, and storage advice. In closing, this recipe offers a great way to enjoy a classic dish. It is easy to make and fits many tastes. I hope you try it and love every bite!$

One-Pan Greek Lemon Chicken and Potatoes

Discover the mouthwatering flavors of Zesty Greek Lemon Chicken & Potato Bliss! This easy recipe combines juicy chicken thighs and crispy potato wedges with a tangy lemon and garlic marinade. Perfect for weeknight dinners, this dish is simple to prepare and ready in under an hour. Click through to explore the full recipe and elevate your meal with this vibrant and delicious dish that will impress your family and friends!

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Ingredients

4 chicken thighs, bone-in and skin-on

4 medium potatoes, cut into wedges

1 lemon, zested and juiced

4 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the lemon juice, lemon zest, minced garlic, oregano, paprika, and olive oil to create a marinade.

Season the chicken thighs generously with salt and pepper, then add them to the bowl with the marinade, ensuring they are well-coated. Allow them to marinate for at least 15 minutes.

On a large baking sheet or in a roasting pan, spread the potato wedges out in a single layer. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Nestle the marinated chicken thighs, skin-side up, among the potato wedges.

Pour any remaining marinade over the chicken and potatoes.

Place the pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.

Broil on high for the last 5 minutes if you want the chicken skin to be extra crispy.

Once cooked, remove from the oven and let rest for a few minutes before serving.

Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4