Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Ingredients: 8 cloves of Garlic; 3/4 cups Olive Oil; 1/2 cups Lemon Juice; 2 tsp Dijon Mustard; 1 tbsp Honey; 1 tbsp Oregano, dried, Greek; 1 tsp Dried Thyme; 2 tsp Fine Sea Salt; 1 tsp Pepper (Black); 8 Chicken Thighs, overlapping skin trimmed; 5 Yukon Gold Potatoes, peeled, cut into large chunks, and soaked in water then dried; 1 sprig of Oregano, fresh, optional, for garnish; 5 slices of Lemon, optional, for garnish

This Greek lemon chicken and potatoes is a simple, fragrant one-pan meal with bright citrus, garlic, oregano, and tender roasted potatoes that soak up all the savory pan juices. The chicken thighs roast alongside the potatoes until deeply browned and juicy, then finish with fresh lemon and oregano for a classic Mediterranean-style dinner.

This Greek lemon chicken and potatoes is a simple, fragrant one-pan meal with bright citrus, garlic, oregano, and tender roasted p... Show more

By Sip and Feast ·
Greek-Style Variation of One Pan Chicken and Potatoes Recipe

Health Grade

B · Healthy

Rating

4.7

Time

1 hr

Price

0,58 €

Calories

569 kcal

low calorie

easy

gluten free

low carb

Method

Preheat the oven

Set the oven to 400°F (200°C) so it is fully hot by the time the chicken and potatoes are ready to roast. Place a large roasting pan or baking dish nearby so assembly is easy.

Wash the produce

Rinse the Yukon Gold potatoes well to remove any grit before peeling. If you are using the garnish, rinse the oregano and lemon too, then dry them so they are ready for later.

Prep the vegetables

Peel and finely mince the garlic. Peel the potatoes, cut them into large, even chunks, and place them in a bowl of cold water to soak for 15 minutes; this helps wash off excess surface starch so they roast more cleanly. If using the garnish, pick the oregano leaves from the stems and slice the lemon into wedges or thin rounds.

Whisk the marinade

In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, dried Greek oregano, dried thyme, fine sea salt, black pepper, and the minced garlic until the mixture looks smooth and well blended.

Coat the chicken

Add the chicken thighs to the bowl and turn them thoroughly in the marinade, making sure all sides are coated. Let the chicken sit while the potatoes finish soaking, or refrigerate it for up to 30 minutes if you have a little extra time.

Drain and coat potatoes

Drain the soaked potatoes and pat them very dry with a clean towel or paper towels; they should feel dry on the surface, not damp. Transfer them to a separate bowl and spoon over a little marinade, tossing until the pieces are lightly and evenly coated.

Roast until golden

Spread the potatoes in the roasting pan in an even layer. Nestle the chicken on top of and between the potatoes, skin side up, then pour any remaining marinade over everything. Roast for 20 minutes, then remove the pan and carefully turn or stir the potatoes so they brown evenly, keeping the chicken skin side up. Return the pan to the oven and continue roasting for 25 to 35 minutes, until the chicken is cooked through, the skin is golden, and the potatoes are tender and browned. The thickest part of the chicken near the bone should reach 165°F (74°C). If you want deeper color at the end, broil for 1 to 3 minutes, watching very closely so nothing burns.

Rest and serve

Let the pan rest for 5 to 10 minutes so the juices settle a bit. Scatter over the fresh oregano, add the lemon wedges or slices if using, and serve warm with the pan juices spooned over the chicken and potatoes.

Ingredients

Method

For 8 servings

Adjust servings

For The Marinade

8 cloves of Garlic
3/4 cups Olive Oil
1/2 cups Lemon Juice
2 tsp Dijon Mustard
1 tbsp Honey
1 tbsp Oregano, dried, Greek
1 tsp Dried Thyme
2 tsp Fine Sea Salt
1 tsp Pepper (Black)

Remaining Ingredients

8 Chicken Thighs, overlapping skin trimmed
5 Yukon Gold Potatoes, peeled, cut into large chunks, and soaked in water then dried
1 sprig of Oregano, fresh, optional, for garnish
5 slices of Lemon, optional, for garnish

Nutrition

Per Serving.

Calories

569 kcal

28% of Daily kcal

Protein

32 g

63% RDI

Fat

40 g

8.3g sat fat

Carbs

21 g

8% RDI

Sugar

3.6 g

7% RDI

Fiber

2.6 g

9% RDI

Salt

2 g

39% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.5 / 10

What others say

Click to rate

miamoves

1 month ago

This looks delicious for meal prep! I'll definitely swap the thighs for chicken breast to keep the fat content a bit lower, and I'll probably cut the olive oil down to 1/3 cup to save on macros. Solid high-protein staple!

Ingredients

For 8 servings

Adjust servings

For The Marinade

8 cloves of Garlic
3/4 cups Olive Oil
1/2 cups Lemon Juice
2 tsp Dijon Mustard
1 tbsp Honey
1 tbsp Oregano, dried, Greek
1 tsp Dried Thyme
2 tsp Fine Sea Salt
1 tsp Pepper (Black)

Remaining Ingredients

8 Chicken Thighs, overlapping skin trimmed
5 Yukon Gold Potatoes, peeled, cut into large chunks, and soaked in water then dried
1 sprig of Oregano, fresh, optional, for garnish
5 slices of Lemon, optional, for garnish

Watch

Original video

Uploaded 1 year ago

Sip and Feast

1M44K

Greek Lemon Chicken and Potatoes

Method

Preheat the oven

Wash the produce

Prep the vegetables

Whisk the marinade

Coat the chicken

Drain and coat potatoes

Roast until golden

Rest and serve

Ingredients

Method

For The Marinade

Remaining Ingredients

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

For The Marinade

Remaining Ingredients

Watch

Sip and Feast

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