Original Post: https://www.sweetandsavorybyshinee.com/greek-lemon-chicken/
Greek Lemon Chicken
Servings: 6 servings
Calories: 200kcal
This easy one pan dish will bring some great tangy flavors to any weeknight dinner. Fill your house with the delicious Greek flavors with this tender lemony chicken and potatoes.
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Ingredients
- 5 medium Yukon gold potatoes cut into 1 ½ - 2-inch pieces, Note 1
- 3 lemons juiced and divided
- ½ cup (120 ml) olive oil
- 12 cloves garlic smashed
- 6 skin-on and bone-in chicken thighs Note 2
- 2 tablespoons grainy mustard
- 3 teaspoons kosher salt divided
- 1 tablespoon dried oregano
- 2 ½ teaspoons garlic powder
- 1 teaspoon thyme fresh or dried
- 4 (4) sprigs fresh oregano for garnish
Equipment
- large baking dish
Instructions
- Preheat the oven to 375°F (190°C). Move the oven rack to the top third of the oven.
- Cut the potatoes in quarters, then in thirds and transfer them to a large casserole dish.5 medium Yukon gold potatoes
- Add 2 lemons juiced along with the lemons, smashed garlic cloves, 1 ½ teaspoons salt and olive oil, toss to combine.3 lemons, ½ cup olive oil, 12 cloves garlic, 3 teaspoons kosher salt
- In a separate large bowl, combine the chicken thighs with mustard, remaining 1 ½ teaspoons of salt, oregano, thyme, garlic powder and juice of 1 lemon. Toss to combine.6 skin-on and bone-in chicken thighs, 2 tablespoons grainy mustard, 1 tablespoon dried oregano, 2 ½ teaspoons garlic powder
- Add the chicken on top of the potatoes.1 teaspoon thyme
- Bake for 1 hour, check the temperature of the chicken, if it reads 165F using a meat thermometer and the potatoes are tender, it’s ready. If not, bake for an additional 5-10 minutes. TIP: If the chicken starts to brown too fast, loosely place a sheet of foil and remove the last 10 minutes to prevent burning.
- Remove from the oven and top with fresh oregano, making sure to drizzle the lemon sauce from the bottom of the casserole dish. Enjoy.4 sprigs fresh oregano
Notes
Note 1: Swap the potatoes with red potatoes, or even just add in other veggies like carrots, onions, chopped celery, or whatever you have on hand. Just note that some veggies cook a lot quicker (like peppers) so you will want to opt in for root veggies.
Note 2: Swap the bone-in chicken thighs with boneless ones. You can also use bone-in chicken breasts or even make this recipe with a whole chicken (cooking times will vary).
Storing Tips:
- Store leftover Greek lemon chicken covered tightly in the fridge for 3-4 days.
- This recipe freezes well! Once cooled, transfer it to a freezer-safe container, or wrap it tightly with plastic wrap followed by aluminum foil. It will stay fresh for up to 3 months.
- Thaw frozen chicken and potatoes in the fridge overnight. Reheat leftovers in the oven at 350°F until warmed through. A few minutes under the broiler will crisp the chicken skin back up. Turn your broiler on during the last 3-5 minutes of reheating.
Storing Tips:
- Store leftover Greek lemon chicken covered tightly in the fridge for 3-4 days.
- This recipe freezes well! Once cooled, transfer it to a freezer-safe container, or wrap it tightly with plastic wrap followed by aluminum foil. It will stay fresh for up to 3 months.
- Thaw frozen chicken and potatoes in the fridge overnight. Reheat leftovers in the oven at 350°F until warmed through. A few minutes under the broiler will crisp the chicken skin back up. Turn your broiler on during the last 3-5 minutes of reheating.
Nutrition
Servings: 1 serving
Calories: 200kcal
Carbohydrates: 10g
Protein: 2g
Fat: 19g
Sugar: 2g
Sodium: 1222mg