Description
This classic Greek dish features crispy, lemony chicken with garlic and herb-roasted potatoes—all baked in one pan for an easy, flavorful meal. Perfect for a crowd and budget-friendly!
Ingredients
- 4 lbs bone-in, skin-on chicken thighs
- 3 russet potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- 1 tsp dried rosemary
- 1 tsp freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 tsp fresh oregano, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and lightly oil a large roasting pan.
- In a large bowl, toss the chicken and potatoes with lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne until well coated.
- Arrange chicken skin-side up in the roasting pan. Nestle potatoes around the chicken and drizzle with ⅔ cup chicken broth. Pour any remaining marinade over the top.
- Roast for 20 minutes, then toss the potatoes and turn the chicken skin-side up again.
- Continue baking for about 25 more minutes, or until the chicken is golden brown and reaches 165°F (74°C).
- Transfer chicken to a serving platter. Toss potatoes in pan juices and broil for about 3 minutes until crispy.
- Place pan over medium heat, add remaining ⅓ cup broth, scrape browned bits, strain, and drizzle over chicken and potatoes.
- Sprinkle with fresh oregano and serve.
Notes
- For extra crispy skin, pat chicken dry before marinating.
- Serve with a simple Greek salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 49 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Greek-inspired