Prep time: 10 min | Cook: 50 min | Total: 1 hr | Servings: 4 | Yield: 4 servings
Made this today and everyone went crazy! These garlicky oven-roasted potatoes, lemon-herbal chicken are seriously good. Crisp on the outside and tender on the inside. It is the perfect dish – savory, insanely delicious, and mouth-watering.
INGREDIENTS
4 lbs skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 medium (2-1/4″ to 3″ dia, raw) russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
1 sprig chopped fresh oregano for garnish
HOW TO MAKE GREEK LEMON CHICKEN AND POTATOES
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Then, lightly oil a large roasting pan.
Step 3: In a large bowl, add the chicken pieces and season with salt, oregano, pepper, rosemary, and cayenne pepper. Add in the fresh lemon juice, olive oil, and garlic. Put the potatoes in and stir until the chicken and the potatoes are completely coated with the marinade.
Step 4: Transfer the chicken pieces, skin side up in the prepared roasting pan. Reserve the marinade.
Step 5: Set the potatoes evenly among the chicken thighs, then, drizzle with 2/3 cup of chicken broth. Pour the rest of the marinade over the chicken and potatoes.
Step 6: Place inside the preheated oven and bake for about 20 minutes. Then, toss the chicken and potatoes but make sure to keep the chicken skin side up. Continue to bake for another 25 minutes or until the chicken is browned and cooked through. If using an instant-read thermometer, it will read 165 degrees F or 74 degrees C.
Step 7: Remove from the oven and transfer the chicken to a serving platter and keep them warm.
Step 8: Adjust your oven to broil or to the highest heat setting. Again, toss the potatoes in pan juice and place the pan under the broiler. Broil for about 3 minutes until caramelized. Remove from the oven and transfer the caramelized potatoes to the serving plate with the chicken.
Step 9: Put the roasting pan on the stove over medium heat, then, add a dash the broth. Stir up the browned bits from the bottom of the pan.
Step 10: Once done, strain and spoon the juice over the chicken and potatoes. Top with chopped oregano before serving. Enjoy!
Nutrition Facts:
Per Serving: 1138.8 calories; 283.6 mg cholesterol; 1865.5 mg sodium; 80.4 g protein; 34.5 g carbohydrates
Ingredients
- 4 lbs skin-on, bone-in chicken thighs
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 pinch cayenne pepper
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 3 medium (2-1/4" to 3" dia, raw) russet potatoes, peeled and quartered
- ⅔ cup chicken broth, plus splash to deglaze pan
- 1 sprig chopped fresh oregano for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Then, lightly oil a large roasting pan.
Step 3: In a large bowl, add the chicken pieces and season with salt, oregano, pepper, rosemary, and cayenne pepper. Add in the fresh lemon juice, olive oil, and garlic. Put the potatoes in and stir until the chicken and the potatoes are completely coated with the marinade.
Step 4: Transfer the chicken pieces, skin side up in the prepared roasting pan. Reserve the marinade.
Step 5: Set the potatoes evenly among the chicken thighs, then, drizzle with 2/3 cup of chicken broth. Pour the rest of the marinade over the chicken and potatoes.
Step 6: Place inside the preheated oven and bake for about 20 minutes. Then, toss the chicken and potatoes but make sure to keep the chicken skin side up. Continue to bake for another 25 minutes or until the chicken is browned and cooked through. If using an instant-read thermometer, it will read 165 degrees F or 74 degrees C.
Step 7: Remove from the oven and transfer the chicken to a serving platter and keep them warm.
Step 8: Adjust your oven to broil or to the highest heat setting. Again, toss the potatoes in pan juice and place the pan under the broiler. Broil for about 3 minutes until caramelized. Remove from the oven and transfer the caramelized potatoes to the serving plate with the chicken.
Step 9: Put the roasting pan on the stove over medium heat, then, add a dash the broth. Stir up the browned bits from the bottom of the pan.
Step 10: Once done, strain and spoon the juice over the chicken and potatoes. Top with chopped oregano before serving. Enjoy!
