Greek Lemon Chicken And Potatoes
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to devour the most mouth-watering, finger-licking, and satisfying Greek lemon chicken dish with garlic and herb roast potatoes!
This classic recipe is a crowd-pleaser, easy on the wallet, and a favorite of many. The lemony crispy chicken and flavorful potatoes will make your taste buds dance with joy!
First, gather all your ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan, because we’re about to get this party started!
Next, place the chicken and potatoes in a large bowl. Add the lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until the chicken and potatoes are evenly coated, making sure they’re nice and cozy in their flavorful blanket.
Now, place the chicken pieces skin-side up in the prepared pan. Tuck the potato pieces around the chicken, making sure they’re snug and comfortable. Drizzle with 2/3 cup chicken broth and spoon any remaining marinade from the bowl over the chicken and potatoes.
Pop that pan into the oven and bake for 20 minutes. Toss the chicken and potatoes, then place the chicken skin-side up again. Continue baking until the 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).
Transfer the chicken to a serving platter and keep warm. Leave the potatoes in the pan and turn on the broiler, or set the oven to highest heat. Toss the potatoes again to coat in pan juices, then place the pan under the broiler and broil until the potatoes are crisped, about 3 minutes.
Transfer the potatoes to the platter with the chicken. Place the roasting pan on the stovetop over medium heat, add the remaining 1/3 cup chicken broth, and scrape up those delicious browned bits from the bottom of the pan.
Strain the pan juices into a measuring cup and pour over the chicken and potatoes. Sprinkle with fresh oregano and serve. Get ready to indulge in this mouth-watering Greek lemon chicken dish with garlic and herb roast potatoes!
Printable Recipe
Ingredients
- 4 chicken pieces
- 2 pounds potatoes
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne
- 2/3 cup chicken broth
- 1/3 cup chicken broth
- Fresh oregano for garnish
Instructions
- 1. Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a large roasting pan.
- 2. In a large bowl, combine chicken and potatoes. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until evenly coated.
- 3. Place chicken skin-side up in the roasting pan and tuck potato pieces around the chicken. Drizzle with 2/3 cup chicken broth and spoon remaining marinade over the top.
- 4. Bake in the oven for 20 minutes. Toss the chicken and potatoes, then return chicken skin-side up and continue baking for another 25 minutes or until the chicken registers 165 degrees F (74 degrees C).
- 5. Transfer the chicken to a serving platter and keep warm. Turn on the broiler or set the oven to the highest heat.
- 6. Toss the potatoes in the pan juices and place the pan under the broiler, broiling until potatoes are crisped, about 3 minutes.
- 7. Transfer the potatoes to the platter with the chicken. On the stovetop over medium heat, add the remaining 1/3 cup chicken broth to the roasting pan and scrape up the browned bits.
- 8. Strain the pan juices into a measuring cup and pour over the chicken and potatoes. Sprinkle with fresh oregano and serve.
0 Comment