Greek Lemon Chicken and Potatoes

This Greek chicken and potatoes is easy enough for weeknights, delicious enough for company! Chef John's one-pan recipe is crispy, tasty, and tender.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 1139 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 tablespoon dried oregano
• 6 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 cup chicken broth, divided
• 1 tablespoon kosher salt
• 4 pounds skin-on, bone-in chicken thighs
• 3 russet potatoes, peeled and quartered
• 1 teaspoon chopped fresh oregano, or to taste
• 0.5 cup olive oil
• 0.5 cup fresh lemon juice

Recipe Instructions

Step 1

Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.

Step 2

Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.

Step 3

Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.

Step 4

Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

Step 5

Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.

Step 6

Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.

Step 7

Transfer potatoes to the platter with chicken.

Step 8

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.

Step 9

Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.

Step 10

Sprinkle with fresh oregano. Serve and enjoy!

Step 11

Strain pan juices into a measuring cup and pour over chicken and potatoes.