Lemon Herb Greek Chicken & Potatoes
A classic Greek dish featuring succulent chicken and tender potatoes, infused with bright lemon, garlic, and aromatic herbs, baked to perfection in one pan.
Ingredients
- 1.5 kg whole chicken cut into 8 pieces or 4 bone-in
- 1 kg potatoes peeled and cut into 2-inch wedges
- 0.5 cup extra virgin olive oil
- 0.25 cup fresh lemon juice from about 2 lemons
- 4 cloves garlic minced
- 2 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tsp salt or to taste
- 0.5 tsp freshly ground black pepper or to taste
- 0.25 cup chicken broth or water (optional
- 2 sprigs fresh rosemary optional
- 1 lemon sliced optional
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk well to create a fragrant marinade.
- Add the chicken pieces and potato wedges to the bowl with the marinade. Toss everything thoroughly with your hands to ensure the chicken and potatoes are evenly coated. For best flavor, let marinate for at least 30 minutes at room temperature, or refrigerate for a few hours (up to overnight).
- Arrange the marinated chicken and potatoes in a single layer in a large roasting pan or baking dish. If using, pour the chicken broth or water around the potatoes, avoiding pouring directly over the chicken skin.
- Bake for 45 minutes. Then, carefully remove the pan from the oven and flip the chicken pieces and potatoes to ensure even browning.
- Return to the oven and continue baking for another 30-45 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F), the skin is golden brown and crispy, and the potatoes are tender and beautifully browned.
- Remove from the oven and let the dish rest for 5-10 minutes before serving. Garnish with fresh rosemary sprigs and lemon slices, if desired.
- Serve hot, encouraging everyone to use crusty bread to soak up those delicious, lemony pan juices!
Notes
For extra crispy potatoes, ensure they are in a single layer and not overcrowded in the pan. Marinating the chicken for a few hours or overnight enhances the flavor significantly. Serve with a sprinkle of fresh parsley and plenty of crusty bread to soak up the delicious lemon pan juices.