One-Pan Greek Lemon Chicken and Potatoes
Bone-in chicken thighs and potatoes roast together in a lemon, garlic, oregano, and Dijon sauce. The chicken becomes juicy with crisp skin while the potatoes turn tender and absorb the pan juices.
Ingredients
- 1 kg bone-in, skin-on chicken thighs 6 units
- 700 g Yukon Gold or Maris Piper potatoes peeled and cubed
- 60 ml extra virgin olive oil
- 60 ml fresh lemon juice
- 120 ml low-sodium chicken broth or water
- 8 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- Lemon slices optional
- Chopped parsley optional
Instructions
- Preheat the oven to 200 °C.
- Pat 1 kg bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting dish. Add 700 g Yukon Gold or Maris Piper potatoes, cubed, spreading them around the chicken.
- Whisk 60 ml extra virgin olive oil, 60 ml fresh lemon juice, 120 ml low-sodium chicken broth, 8 garlic cloves, minced, 1 tablespoon Dijon mustard, 1½ teaspoons salt, ½ teaspoon freshly ground black pepper, 1½ tablespoons dried oregano, 1 teaspoon ground cumin, and ¼ teaspoon crushed red pepper flakes in a bowl.
- Pour the lemon mixture over the chicken and potatoes. Toss gently to coat, arrange everything in a single layer, and leave the chicken skin-side up.
- Roast the Greek lemon chicken and potatoes uncovered for 50–60 minutes. The potatoes should be tender and golden, and the chicken must reach 74 °C in the thickest part without touching the bone.
- Broil for 3–4 minutes, if desired, for crispier chicken skin.
- Rest for 5 minutes. Spoon the pan juices over the chicken and potatoes, then add lemon slices and chopped parsley if desired.
Notes
Choose either potato: Yukon Gold and Maris Piper potatoes both hold their shape while becoming tender in the pan juices.
Use the tested mustard alternative: Yellow mustard can replace Dijon mustard for a milder flavor.
Use the tested liquid alternative: Water can replace the low-sodium chicken broth, although the pan juices will taste less savory.
Watch during broiling: Broilers vary in intensity, so monitor the pan closely during the final 3–4 minutes.
Nutrition
Calories: 748kcal | Carbohydrates: 36g | Protein: 40g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1101mg | Potassium: 1282mg | Fiber: 5g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 4mg
