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Baked Greek Lemon Chicken

One-Pan Baked Greek Lemon Chicken and Potatoes Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
  • 1 lb (450 g) baby potatoes, halved
  • 2 lemons
  • 6 cloves garlic, smashed
  • ¼ cup (60 ml) olive oil
  • 2 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup (120 ml) chicken broth

Method
 

  1. In a large bowl, whisk the olive oil, oregano, salt, pepper, and the zest of one lemon. Toss the chicken and potatoes in the mixture until evenly coated. Let sit 10 minutes at room temperature.
  2. Preheat the oven to 400°F (200°C). Arrange the chicken skin side up in a baking dish, scatter the potatoes and garlic around, then pour the broth and the juice of the zested lemon along the sides. Tuck the thin slices of the second lemon among the potatoes.
  3. Roast for 45 to 55 minutes until the chicken reaches 165°F (74°C) and the skin is golden. Spoon juices over the potatoes halfway through if needed. For crisper skin, broil for 2 to 3 minutes at the end.
  4. Rest the pan for 5 minutes, then spoon the pan juices over everything and serve with extra lemon wedges.

Notes

Letting the chicken rest before serving keeps it from spilling its juices the second you cut in. The potatoes soak up all the lemony broth, so don’t leave the pan juices behind.