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Greek Lemon Chicken and Potatoes

Bursting with Mediterranean flavors like lemon, garlic, and oregano, Greek Lemon Chicken and Potatoes is going to be your new obsession.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Main Course
Cuisine: Greek
Keyword: greek lemon chicken, greek lemon potatoes
Servings: 3 people

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 4 medium russet potatoes peeled and quartered
  • 1 head garlic cloves, peeled about 10 cloves
  • ½ cup chicken stock

For the marinade

  • 2-3 medium lemons juiced
  • ½ cup olive oil
  • 1 tbs dried oregano
  • 1 tbs kosher salt
  • 2 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Pinch red pepper flakes
  • 1 tbs dijon mustard

Instructions

  • Preheat the oven to 425 degrees F and combine everything for the marinade at set aside.
  • Add the potatoes and chicken to a bowl. Pour the marinade over them and use your hands to make sure everything is covered (don't forget to get under the chicken skin!). Let sit for 15 minutes.
  • Add an oven-safe pot or shallow dutch oven to the stove with 1-2 TBS of olive oil over medium-high heat. Once hot, add the chicken (in batches if needed) skin-side down. Cook until the skin is crispy (about 6-8 minutes), then remove to a plate and set aside.
  • Pour off any excess oil, then add the potatoes and the extra marinade to the pot. Nestle the chicken pieces on top, then add the garlic cloves and chicken stock.
  • Cook in the oven for 45 minutes, then remove the chicken and set aside. Continue cooking until the potatoes are very tender and the sauce has thickened slightly, about 10-15 more minutes.