Description
A delicious and easy recipe for Greek Lemon Chicken and Potatoes, perfect for a family dinner.
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, paprika, and red pepper flakes.
- Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- In a large baking dish, arrange the halved baby potatoes in a single layer. Drizzle with a little olive oil and season with salt and pepper.
- Place the marinated chicken thighs on top of the potatoes in the baking dish.
- Pour any remaining marinade over the chicken and potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
- If desired, broil for an additional 2-3 minutes to get a nice golden color on the chicken.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
- For a one-pan meal, add your favorite vegetables like bell peppers or zucchini to the baking dish with the potatoes.
- For extra flavor, try using fresh herbs like thyme or rosemary instead of dried oregano.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg