Greek Lemon Chicken & Potatoes

A classic Greek-style one-pan dinner with crispy potatoes, juicy chicken, garlic, oregano, and lots of lemon.

Ingredients (Serves 4–6)

• 6 bone-in, skin-on chicken thighs (or drumsticks)
• 2 lbs Yukon Gold or russet potatoes, cut into wedges
• 1/3 cup olive oil
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 5 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)
• 1 lemon, sliced
• Fresh parsley or dill for garnish
• Crumbled feta (optional)

Some ingredients are available to purchase HERE

Instructions

1. Preheat the oven
   Heat oven to 425°F (220°C).
2. Season the potatoes
   In a large baking dish, toss the potatoes with:
   • half the olive oil
   • half the lemon juice
   • half the garlic
   • oregano
   • salt and pepper
   Spread evenly in the pan.
3. Prepare the chicken
   Rub chicken with remaining olive oil, lemon juice, garlic, paprika, salt, and pepper. Place chicken skin-side up over the potatoes.
4. Add broth
   Pour chicken broth around the potatoes (not directly over the chicken skin).
5. Bake
   Roast uncovered for 40 minutes.
6. Crisp everything up
   Turn the potatoes gently. Add lemon slices to the pan. Roast another 20–25 minutes until:
   • chicken reaches 165°F internally
   • skin is golden and crisp
   • potatoes are tender with crispy edges
7. Finish & serve
   Sprinkle with parsley or dill and optional feta cheese.

Tips

• For extra crispy potatoes, place the pan on the lower oven rack.
• A quick broil for 2–3 minutes at the end crisps the chicken skin beautifully.
• Serve with a Greek salad, tzatziki, or warm pita bread.

Enjoy!