Cooked - Greek Lemon Chicken And Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Lemon Chicken And Potatoes

1.0

3 lbs bone-in, skin-on chicken thighs (about 6-8 pieces)

2 lbs Yukon Gold potatoes, cut into chunks

¼ cup extra virgin olive oil

1 cup freshly-squeezed lemon juice (about 2-3 lemons)

8 cloves garlic, minced

2 tbsp dried oregano

1 tbsp dried thyme

Salt and pepper to taste

1 tsp paprika

½ tsp ground cinnamon

Chicken broth c. 1 Cup

Lemon quarters

Preheat oven to 400°F (205°C).
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, paprika, and cinnamon to make the marinade.
Pat the chicken thighs dry with paper towels and add them to the marinade, making sure each piece is thoroughly coated.
Place the potato chunks in a large roasting pan or casserole dish. Arrange the marinated chicken thighs on top of the potatoes, skin-side up.
Pour the remaining marinade over the potatoes and toss to coat.
Pour the chicken broth around (not over) the chicken and potatoes, and nestle the lemon quarters throughout the pan.
Cover the pan tightly with aluminum foil and bake for 20 minutes.
Remove the foil, reduce the temperature to 375°F (190°C), and continue baking uncovered for 50-60 minutes, basting the chicken and potatoes with the pan juices halfway through.
The chicken is done when the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
Let the dish rest for 10 minutes before serving, then sprinkle with fresh chopped parsley and crumbled feta cheese (optional).

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇬🇷Greek

Occasions👨‍👩‍👧‍👦Family Dinner👥Gatherings

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 17 weeks ago

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