Lemon Greek Chicken and Potatoes

Ingredients

• 1.5 lb chicken thighs (bone-in, skin-on preferred for flavor)
• 1.5 lb yellow potatoes (cut into wedges or large chunks)
• 6 garlic (smashed)
• 0.33 cup olive oil (for the marinade)
• 0.25 cup lemon juice (freshly squeezed)
• 1 tbsp dried oregano
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prepare the potatoes by washing and cutting them into wedges or large bite-sized chunks.

3. 3

   Place the chicken pieces, potato wedges, and smashed garlic cloves into a large baking dish.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the Greek lemon marinade.

5. 5

   Pour the marinade over the chicken and potatoes in the baking dish.

6. 6

   Give everything a nice good mix, ensuring the chicken and potatoes are thoroughly and evenly coated in the marinade.

7. 7

   Arrange the chicken skin-side up on top of the potatoes.

8. 8

   Pop the dish into the oven and roast for 45-50 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F) and the potatoes are tender.

Notes

For extra crispy potatoes, you can par-boil them for 5 minutes before roasting, or finish the dish under the broiler for 2-3 minutes at the end of cooking.

Nutrition per serving

• main
• chicken
• potatoes
• one-pan
• baked
• dinner
• gluten-free