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Greek Chicken and Potatoes

Lemon chicken and potatoes in oven
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Crispy-skinned chicken thighs and baby potatoes baked in a zesty lemon-garlic broth with olive oil and oregano.

Ingredients

Units Scale
  • 2 pounds golden baby potatoes
  • 8 pieces bone-in, skin-on chicken thighs
  • 1/2 teaspoon coarse black pepper, plus more as needed
  • 1 cup chicken broth (or vegetable broth)
  • 1/4 cup olive oil
  • 4 large cloves of garlic, minced (or grated for stronger garlic flavor)
  • Juice of 1 large lemon
  • 2 teaspoons dried oregano
  • 1/3 cup feta cheese (Bulgarian, Turkish, or Greek) for garnish
  • 1/4 cup fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken thighs completely dry and season all over with salt and pepper.
  3. Cut the baby potatoes into quarters and season lightly with salt and pepper.
  4. In a bowl, whisk together the broth, olive oil, garlic, lemon juice, oregano, 1 teaspoon sea salt, and 1/2 teaspoon pepper.
  5. Arrange the potatoes in the baking dish, nestle the chicken (skin side up) on top of them. Pour the marinade evenly over the top, coating all the ingredients. 
  6. Cover tightly with foil and bake for 45 minutes, or until the potatoes are tender.
  7. Remove the foil and bake for an additional 15–20 minutes, until the chicken's skin is crispy and the internal temperature is 165°F (74°C).
  8. Top with crumbled feta and fresh parsley.

Nutrition

Find it online: https://crave-worthy.com/greek-chicken-potatoes/