A Mediterranean masterpiece: Greek Lemon Herb Chicken and Potatoes. Bone-in chicken thighs roast alongside Yukon Gold potatoes in a pan bathed in fresh lemon juice, garlic, chicken broth, and wild oregano.
Crispy Greek Lemon Herb Roasted Chicken and Potatoes
By Chef Emily Carter
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
Servings
4 servings
Calories
520 kcal
Cuisine
Mediterranean
Crispy Greek Lemon Herb Roasted Chicken and Potatoes
Yield: 4 servings
Crispy skin chicken thighs and melt-in-your-mouth potatoes roasted in olive oil, fresh lemon juice, garlic, and wild oregano. Simple Mediterranean magic.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Arrange potato wedges and chicken thighs in a large rimmed roasting pan or baking dish.
-
2
Whisk olive oil, lemon juice, chicken broth, minced garlic, oregano, salt, and pepper.
-
3
Pour marinade all over potatoes and chicken, ensuring chicken skin is pulled taut on top.
-
4
Roast at 400°F (200°C) for 45-50 minutes until chicken skin is blistered and golden brown (175°F inside) and potatoes are fork-tender and caramelized in the lemon juices.
-
5
Rest 5 minutes and spoon the delicious lemony pan juices over everything before serving.
💡 Chef's Insider Tip:
Basting the potatoes with the pan juices halfway through makes them crispy on top while remaining soft and lemony inside.
🥗 Nutrition Facts (Per Serving)
520
Calories
38g
Protein
32g
Carbs
26g
Fat
3g
Fiber
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