Greek Lemon Chicken and Potatoes
There’s something magical about the aroma of Greek Lemon Chicken and Potatoes wafting through the kitchen. It takes me back to family gatherings, where laughter mingled with the scent of citrus and herbs. This dish is not just a meal; it’s a celebration of flavors that can brighten any busy day. Whether you’re looking to impress your loved ones or simply want a quick, satisfying dinner, this recipe has you covered. With tender chicken thighs and perfectly roasted potatoes, it’s a comforting dish that brings everyone to the table, ready to savor every bite.
Why You’ll Love This Greek Lemon Chicken and Potatoes
This Greek Lemon Chicken and Potatoes recipe is a game-changer for any home cook. It’s incredibly easy to whip up, making it perfect for those hectic weeknights. The vibrant flavors of lemon and garlic dance together, creating a dish that’s both refreshing and hearty. Plus, it’s a one-pan wonder, meaning less cleanup for you. Trust me, your taste buds will thank you, and your family will be asking for seconds!
Ingredients for Greek Lemon Chicken and Potatoes
Gathering the right ingredients is the first step to creating a delicious Greek Lemon Chicken and Potatoes dish. Here’s what you’ll need:
- Bone-in, skin-on chicken thighs: These provide rich flavor and juicy meat, perfect for roasting.
- Baby potatoes: Their tender texture and mild flavor complement the chicken beautifully. You can also use sweet potatoes or carrots for a twist.
- Olive oil: A staple in Greek cooking, it adds richness and helps the chicken crisp up nicely.
- Lemon juice and zest: Freshly squeezed juice brightens the dish, while the zest adds an aromatic punch.
- Garlic: Minced garlic infuses the marinade with a savory depth that’s hard to resist.
- Dried oregano: This herb is a classic in Greek cuisine, bringing a warm, earthy flavor.
- Salt and black pepper: Essential for seasoning, they enhance all the other flavors in the dish.
- Paprika: Adds a subtle smokiness and a touch of color to the chicken.
- Fresh parsley: A sprinkle of this vibrant herb at the end brightens the dish and adds a fresh finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients; each one plays a vital role in creating a meal that’s bursting with flavor!
How to Make Greek Lemon Chicken and Potatoes
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Greek Lemon Chicken and Potatoes. Each step is straightforward, ensuring you can whip this up without a hitch. Let’s get cooking!
Step 1: Preheat the Oven
First things first, preheat your oven to 425°F (220°C). This high temperature is key for achieving that crispy skin on the chicken. While the oven heats up, you can focus on the marinade.
Step 2: Prepare the Marinade
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika. This marinade is where the magic happens. The combination of lemon and garlic creates a zesty flavor that will infuse the chicken beautifully.
Step 3: Marinate the Chicken
Add the bone-in, skin-on chicken thighs to the bowl. Make sure each piece is well-coated with the marinade. For the best flavor, let the chicken marinate for at least 30 minutes. If you have time, refrigerate it for up to 2 hours. Trust me, the longer it sits, the better it gets!
Step 4: Prepare the Potatoes
While the chicken is marinating, it’s time to prepare the baby potatoes. Halve them and place them in a large baking dish. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Toss them to ensure they’re evenly coated. These potatoes will soak up all the delicious flavors from the chicken as they roast.
Step 5: Combine Chicken and Potatoes
Now, it’s time to bring everything together. Place the marinated chicken thighs on top of the prepared potatoes in the baking dish. Pour any remaining marinade over the chicken and potatoes. This step ensures that every bite is packed with flavor.
Step 6: Bake to Perfection
Slide the baking dish into your preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and the skin is crispy. You’ll know it’s done when the internal temperature reaches 165°F (75°C). If you want an extra crispy finish, broil the chicken for the last 5 minutes of cooking.
Step 7: Garnish and Serve
Once out of the oven, let the dish rest for a few minutes. Then, garnish with freshly chopped parsley for a pop of color and freshness. Serve it up hot, and watch as your family digs in with delight!
Tips for Success
- Let the chicken marinate longer for deeper flavor—up to 2 hours is ideal.
- Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for perfect doneness.
- For extra crispy skin, broil the chicken for the last 5 minutes of baking.
- Feel free to swap baby potatoes with sweet potatoes or carrots for a unique twist.
- Always taste and adjust seasoning before baking to suit your palate.
Equipment Needed
- Baking dish: A 9×13 inch dish works well, but any oven-safe dish will do.
- Mixing bowl: Use a large bowl for marinating the chicken; a zip-top bag is a great alternative.
- Whisk: Essential for mixing the marinade; a fork can work in a pinch.
- Meat thermometer: Helps ensure the chicken is cooked perfectly; a simple knife can check doneness too.
Variations
- Herb-Infused: Add fresh herbs like rosemary or thyme to the marinade for an aromatic twist.
- Spicy Kick: Incorporate red pepper flakes or a dash of hot sauce to the marinade for some heat.
- Vegetable Medley: Toss in bell peppers, zucchini, or red onions with the potatoes for added color and nutrition.
- Gluten-Free Option: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
- Low-Carb Version: Substitute potatoes with cauliflower florets for a low-carb alternative that still packs flavor.
Serving Suggestions
- Fresh Salad: Pair with a Greek salad for a refreshing crunch and vibrant colors.
- Wine Pairing: A chilled Sauvignon Blanc complements the lemony flavors beautifully.
- Presentation: Serve on a large platter, garnished with lemon wedges and parsley for a stunning display.
- Bread: Offer warm pita or crusty bread to soak up the delicious juices.
FAQs about Greek Lemon Chicken and Potatoes
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine. They may cook a bit faster, so keep an eye on them to avoid overcooking.
What can I substitute for baby potatoes?
If you don’t have baby potatoes on hand, sweet potatoes or even carrots make excellent substitutes. They’ll add a different flavor profile while still complementing the chicken.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture, or use the microwave for a quicker option.
Can I make this dish ahead of time?
Yes! You can marinate the chicken a day in advance. Just keep it in the fridge until you’re ready to bake. This will enhance the flavors even more!
Is this Greek Lemon Chicken and Potatoes recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Enjoy without worry!
Final Thoughts
Cooking Greek Lemon Chicken and Potatoes is more than just preparing a meal; it’s about creating memories. The vibrant flavors and comforting aromas fill your kitchen, inviting everyone to gather around the table. Each bite is a celebration of simplicity and taste, reminding us that good food doesn’t have to be complicated. Whether it’s a weeknight dinner or a special occasion, this dish brings joy and satisfaction. So, roll up your sleeves, embrace the process, and let this delightful recipe become a staple in your home. Trust me, your family will be grateful for it!
Print
Greek Lemon Chicken and Potatoes: A Flavorful Recipe!
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful recipe for Greek Lemon Chicken and Potatoes, featuring marinated chicken thighs and tender baby potatoes.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, black pepper, and paprika.
- Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
- In a large baking dish, arrange the halved baby potatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
- Place the marinated chicken thighs on top of the potatoes in the baking dish.
- Pour any remaining marinade over the chicken and potatoes.
- Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature of the chicken should reach 165°F (75°C).
- Garnish with fresh parsley before serving.
Notes
- For a crispy skin, broil the chicken for the last 5 minutes of cooking.
- You can substitute the baby potatoes with sweet potatoes or carrots for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
