Greek Lemon Chicken with Potatoes
Discover the heartwarming flavors of Greece with this zesty Greek Lemon Chicken and Potatoes! Juicy chicken thighs marinated in vibrant lemon juice and fragrant herbs come together with tender, roasted potatoes for a dish that's both simple to prepare and utterly delicious. Dive into this Mediterranean delight that will fill your kitchen with mouthwatering aromas and your dinner table with smiles!
Prep
15
min
Cook
100
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4-5 garlic cloves, chopped
- Juice of 2.5 lemons
- 2 pounds (1 kg) potatoes, peeled and cut lengthwise into quarters (907 g)
- 60 ml water (2.03 fl oz)
🥩Meat & Seafood(1)
- 1 whole chicken cut into 8 pieces (with bones and skin)
🫙Pantry Staples(1)
- 100 ml extra virgin olive oil (3.38 fl oz)
🧂Spices & Seasonings(3)
- Black pepper, to taste
- 1 tbsp oregano (15 ml)
- Salt, to taste
🍯Sauces & Condiments(1)
- 2 tbsp Dijon mustard (30 ml)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (380°F).
- 2
Place the potatoes in a baking pan. Add salt and pepper to taste.
- 3
Add the chicken pieces on top of the potatoes.
- 4
Drizzle the sauce from the jar evenly over the chicken and potatoes. Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan.
- 5
Sprinkle the chicken with some black pepper.
- 6
Cover the pan with a lid or parchment paper, or aluminum foil.
- 7
Bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy. During this time, baste the chicken with the juices from the pan 3-4 times to keep it moist and flavorful.
- 8
Serve warm and enjoy with a glass of Gratsi white wine!
💡 Pro Tips
- ✓Arrange potatoes in a single layer and cut them to 2-inch pieces so they cook evenly in the 2-hour total bake time and absorb maximum lemon-herb flavors.technique2-inch pieces
- ✓Pat chicken completely dry and let it sit uncovered for 15-20 minutes before cooking to remove surface moisture, ensuring proper browning and crispy skin during the final 40-45 minute uncovered phase.technique15-20 minutes
- ✓Baste every 12-15 minutes during the final uncovered baking to build layers of caramelized flavor while preventing the chicken from drying out at 380°F.timing12-15 minutes
- ✓Add 2-3 tablespoons of fresh lemon juice in the final 10 minutes of cooking to brighten flavors without the acid breaking down during the full 2-hour cook time.ingredient2-3 tablespoons
- ✓Use a heavy-bottomed roasting pan or cast iron to ensure even heat distribution at 380°F and prevent hot spots that could burn the potatoes during the extended cooking time.equipment
Share this recipe
Prep
15
min
Cook
100
min
Serves
4
people
Level
beginner
Share this recipe
Greek Lemon Chicken with Potatoes
Discover the heartwarming flavors of Greece with this zesty Greek Lemon Chicken and Potatoes! Juicy chicken thighs marinated in vibrant lemon juice and fragrant herbs come together with tender, roasted potatoes for a dish that's both simple to prepare and utterly delicious. Dive into this Mediterranean delight that will fill your kitchen with mouthwatering aromas and your dinner table with smiles!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4-5 garlic cloves, chopped
- Juice of 2.5 lemons
- 2 pounds (1 kg) potatoes, peeled and cut lengthwise into quarters (907 g)
- 60 ml water (2.03 fl oz)
🥩Meat & Seafood(1)
- 1 whole chicken cut into 8 pieces (with bones and skin)
🫙Pantry Staples(1)
- 100 ml extra virgin olive oil (3.38 fl oz)
🧂Spices & Seasonings(3)
- Black pepper, to taste
- 1 tbsp oregano (15 ml)
- Salt, to taste
🍯Sauces & Condiments(1)
- 2 tbsp Dijon mustard (30 ml)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (380°F).
- 2
Place the potatoes in a baking pan. Add salt and pepper to taste.
- 3
Add the chicken pieces on top of the potatoes.
- 4
Drizzle the sauce from the jar evenly over the chicken and potatoes. Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan.
- 5
Sprinkle the chicken with some black pepper.
- 6
Cover the pan with a lid or parchment paper, or aluminum foil.
- 7
Bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy. During this time, baste the chicken with the juices from the pan 3-4 times to keep it moist and flavorful.
- 8
Serve warm and enjoy with a glass of Gratsi white wine!
💡 Pro Tips
- ✓Arrange potatoes in a single layer and cut them to 2-inch pieces so they cook evenly in the 2-hour total bake time and absorb maximum lemon-herb flavors.technique2-inch pieces
- ✓Pat chicken completely dry and let it sit uncovered for 15-20 minutes before cooking to remove surface moisture, ensuring proper browning and crispy skin during the final 40-45 minute uncovered phase.technique15-20 minutes
- ✓Baste every 12-15 minutes during the final uncovered baking to build layers of caramelized flavor while preventing the chicken from drying out at 380°F.timing12-15 minutes
- ✓Add 2-3 tablespoons of fresh lemon juice in the final 10 minutes of cooking to brighten flavors without the acid breaking down during the full 2-hour cook time.ingredient2-3 tablespoons
- ✓Use a heavy-bottomed roasting pan or cast iron to ensure even heat distribution at 380°F and prevent hot spots that could burn the potatoes during the extended cooking time.equipment