Tulo

Greek Lemon Chicken and Potatoes Recipe

Overhead view of golden-roasted bone-in chicken thighs and lemon potato wedges in a baking dish, topped with chopped parsley and crumbled feta.
Photo by Babs Gorniak on Unsplash

A simple marinade of olive oil, fresh lemon juice, garlic, and oregano does double duty as both seasoning and pan sauce, and roasting the chicken skin-up with the potatoes tucked underneath lets the skin crisp while the potatoes soak up all the drippings.

Prep
20 min
Cook
55 min
Total
1 hr 15 min
Servings
6

Ingredients

Servings6
  • 2 1/2 lbs bone-in, skin-on chicken thighs
  • 2 lbs Yukon gold potatoes, cut into wedges
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic cloves, minced
  • 1 tbsp dried oregano
  • 3/4 cup chicken broth
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled

Nutrition per serving

Calories
675
Protein
36g
Carbs
29g
Fat
43g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 400°F (200°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  2. 2Pat the chicken thighs dry with paper towels and place them in a large bowl or directly in a 9x13-inch baking dish along with the potato wedges.
  3. 3Pour the marinade over the chicken and potatoes and toss until everything is evenly coated. For deeper flavor, let it sit at room temperature for 20-30 minutes, or refrigerate up to 4 hours.
  4. 4Arrange the chicken thighs skin-side up in a single layer in the baking dish, tucking the potato wedges into the gaps and around the edges.
  5. 5Pour the chicken broth around the chicken, not over it, so the skin stays exposed to the oven's heat.
  6. 6Bake uncovered for 45-55 minutes, basting once with the pan juices halfway through, until the chicken reaches 165°F (74°C) on a thermometer and the potatoes are fork-tender.USDA safe minimum for poultry: 165°F (74°C)
  7. 7If the chicken skin isn't as browned as you'd like once it's cooked through, run the dish under the broiler for 2-3 minutes to crisp it, watching closely so it doesn't scorch.
  8. 8Remove from the oven and let rest 5 minutes. Scatter with chopped parsley and crumbled feta before serving.
How to Juice a Lemon and Know How Much You'll Get

Tips & variations

  • Swap in bone-in, skin-on chicken breasts if you prefer white meat, but check them a few minutes earlier since breasts tend to cook slightly faster than thighs.
  • Add a handful of pitted kalamata olives and halved cherry tomatoes to the dish for the last 20 minutes of baking for a more traditional Greek flavor profile.
  • No Yukon golds on hand? Russet or red potatoes both work; just cut them into similar-sized wedges so they finish cooking at the same time.
  • Skip the feta for a dairy-free version; the lemon and oregano carry plenty of flavor on their own.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 15 minutes to re-crisp the skin; microwaving works but leaves the skin soft.

Tips from the Tulo kitchen

  • Cutting the potato wedges roughly the same size keeps them cooking at the same rate, so you don't end up with some pieces mushy and others still firm.
  • Patting the chicken thighs completely dry before marinating helps the skin crisp instead of steaming under the marinade's moisture.

FAQ

Can I use boneless chicken thighs instead?

Yes, but reduce the bake time to about 30-35 minutes since boneless thighs cook faster and dry out if left in as long as bone-in pieces.

Can I make this ahead of time?

You can marinate the chicken and potatoes together up to a day ahead and refrigerate, then bake straight from the fridge, adding about 5-10 extra minutes to the bake time.

Why didn't my potatoes get crispy?

Potatoes crowded too closely together or fully submerged in the broth will steam instead of roast; keep them tucked around the chicken rather than piled underneath it.

Can I use bottled lemon juice instead of fresh?

Fresh juice gives a brighter, less metallic flavor, but bottled juice works in a pinch; use the same 1/3 cup amount.

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