Crispy Greek Lemon Herb Roasted Chicken and Potatoes (One-Pan Mediterranean Dinner)

🛒 Ingredients

• 6 large bone-in, skin-on chicken thighs (approx. 2.5 lbs / 1.1kg)
• 2.5 lbs Yukon Gold potatoes, peeled and cut lengthwise into thick wedges
• 1/2 cup extra-virgin Greek olive oil
• 1/2 cup freshly squeezed lemon juice (from 3 to 4 fresh lemons)
• 1 cup low-sodium chicken broth
• 8 cloves fresh garlic, minced or pressed
• 2 tbsp dried Greek oregano (rubbed between palms to release aroma)
• 1 tsp dried thyme or rosemary
• 1.5 tsp kosher salt, divided
• 3/4 tsp freshly cracked black pepper
• 1 fresh lemon, sliced into thin wheels
• Fresh chopped flat-leaf parsley for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat your oven to 400°F (200°C). Position the rack in the middle-lower position.
2. 2
   In a large measuring jug, whisk together olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, dried thyme, 1 tsp kosher salt, and black pepper.
3. 3
   Place the potato wedges in a large 9x13-inch heavy roasting pan or deep baking dish. Pour half of the lemon-garlic broth over the potatoes and toss until thoroughly coated.
4. 4
   Pat the chicken thighs completely dry with paper towels on both sides. Season both sides with the remaining 1/2 tsp kosher salt.
5. 5
   Nestle the chicken thighs skin-side up on top of the potatoes in the roasting pan. Ensure the skin is pulled taut and sits above the liquid level so it crisps properly.
6. 6
   Pour the remaining lemon broth carefully into the pan around the chicken (do not pour directly over the chicken skin). Tuck fresh lemon wheels between the pieces.
7. 7
   Roast uncovered at 400°F for 45 to 55 minutes, until the chicken skin is deeply browned and crackling (internal temp 175°F / 80°C) and the potatoes are fork-tender with golden caramelized tips.
8. 8
   Remove from oven and let rest for 5 minutes. Spoon the rich lemony pan juices generously over the potatoes, scatter fresh parsley over top, and serve piping hot with crusty bread!

🥗 Nutrition Facts (Per Serving)