Description
A flavorful recipe for Greek Lemon Chicken and Potatoes, featuring marinated chicken thighs and tender baby potatoes.
Ingredients
Scale
- 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