Let me tell you about my absolute favorite dish: Greek lemon chicken and potatoes! This recipe is like a sunny vacation in my kitchen. The vibrant flavors of lemon, garlic, and oregano come together to create a dish that’s not only simple but also bursting with authentic Greek goodness. I remember the first time I made it for friends; the aroma filled my home and had everyone gathering in the kitchen, eagerly waiting to dig in. It’s a crowd-pleaser, and the best part? It’s all done in one baking dish, making cleanup a breeze! Trust me, you’ll feel like you’ve traveled to Greece with every delicious bite!
Ingredients for Greek Lemon Chicken and Potatoes Recipe
To make this delightful Greek lemon chicken and potatoes, you’ll need a few simple ingredients that come together beautifully. Start with 4 chicken thighs, skin-on for that crispy, juicy goodness. Next, grab 4 medium potatoes, cut into wedges—this is where the hearty base comes from. For flavor, you’ll need 3 tablespoons of olive oil and the juice of 2 lemons to add that zesty brightness. Don’t forget 4 cloves of garlic, minced finely, to pack a punch of flavor. A sprinkle of 1 teaspoon of dried oregano ties it all together! Season with salt and pepper to your liking, and finish with some chopped fresh parsley for garnish. These ingredients will make your dish sing!
How to Prepare Greek Lemon Chicken and Potatoes
Alright, let’s dive into the deliciousness of making this Greek lemon chicken and potatoes! First things first, preheat your oven to 400°F (200°C). This ensures everything cooks evenly and gets that lovely, golden finish. While that’s heating up, grab a large bowl and combine 3 tablespoons of olive oil, the juice of 2 lemons, 4 cloves of minced garlic, 1 teaspoon of dried oregano, and a good sprinkle of salt and pepper. Whisk it all together until it’s nicely blended—this marinade is where all the magic happens!
Now, add your chicken thighs and potato wedges to the bowl, making sure they’re well coated in that zesty marinade. I love to get my hands in there, massaging the flavors into the chicken and potatoes—so satisfying! Once everything is coated, you’re ready to arrange them in a baking dish. Lay the chicken thighs skin-side up, nestled alongside the potato wedges.
Pop it into your preheated oven and let it bake for about 45-50 minutes. You’ll want to check that the chicken is cooked through—juices should run clear, and it should reach an internal temperature of 165°F (75°C). The potatoes should be tender and perfectly roasted. When it’s done, take it out and let it rest for a few minutes before garnishing with fresh parsley. And voilà, dinner is served!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this Greek lemon chicken and potatoes recipe! Each serving is estimated to have around 450 calories, which feels just right for a satisfying meal. You’ll also get 30g of protein from those hearty chicken thighs, making it a great option for a filling dinner. The dish contains about 20g of fat, with 4g being saturated fat, keeping it tasty yet balanced. It has 38g of carbohydrates, including 4g of fiber to help keep you full. And don’t worry, it’s gluten-free! Just remember, these figures are estimates, so feel free to adjust based on your specific ingredients or portion sizes!
Why You’ll Love This Recipe
- It’s a one-pan wonder, making cleanup a breeze!
- The bright flavors of lemon and garlic will transport you straight to Greece.
- Easy to prepare with just a handful of ingredients.
- Chicken thighs stay juicy and tender, while the potatoes become perfectly crispy.
- Healthy and gluten-free, perfect for any diet!
- Great for meal prep—make it ahead and enjoy leftovers that taste even better!
Tips for Success
To make your Greek lemon chicken and potatoes truly shine, here are some pro tips I swear by! First, don’t skip marinating the chicken—if you have a bit of time, let it sit for a few hours (or even overnight) in the fridge. This really infuses those flavors deep into the meat. Also, make sure to cut your potatoes into even wedges so they cook uniformly; nobody wants undercooked potatoes! Keep an eye on the chicken as it bakes; if the skin starts to brown too much, cover it loosely with foil to prevent burning. Finally, let your dish rest for a few minutes after baking—this helps with juiciness and makes plating a breeze. Happy cooking!
Variations
Now, let’s get creative with this Greek lemon chicken and potatoes recipe! You can easily switch up the herbs by using fresh rosemary or thyme instead of oregano for a different flavor profile. If you’re feeling adventurous, toss in some cherry tomatoes or bell peppers with the potatoes for a colorful veggie boost. Want a bit of heat? Add a pinch of red pepper flakes to the marinade for a spicy kick! For a Mediterranean twist, try marinating with some olives or feta cheese crumbles before baking. The possibilities are endless, so don’t hesitate to make it your own!
Serving Suggestions
To create a complete meal that perfectly complements your Greek lemon chicken and potatoes, I have a few delightful ideas! A fresh Greek salad is a must—just think of that crunchy cucumber, ripe tomatoes, and briny feta tossed in a light vinaigrette. It adds a refreshing crunch that pairs beautifully with the savory chicken and potatoes. You could also serve it with a side of tzatziki sauce for a cool and creamy dip; it’s perfect for drizzling or dipping! And if you want to take it up a notch, some warm, fluffy Pita bread can soak up all those delicious juices. Trust me, this combination will have everyone raving about dinner!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious Greek lemon chicken and potatoes, storing leftovers is super easy! Just let the dish cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days. If you want to keep it longer, you can freeze the leftovers for up to 2 months—just make sure to label your container with the date!
When it’s time to reheat, simply thaw any frozen portions overnight in the fridge. To warm it up, you can pop it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. This helps maintain that crispy skin and ensures the potatoes stay delicious! You can also microwave individual portions if you’re in a hurry, but the oven really brings back that freshly baked taste. Enjoy every bite again!
FAQ about Greek Lemon Chicken and Potatoes Recipe
Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts will work, but keep in mind they can dry out more easily than thighs. If you go that route, reduce the cooking time slightly and check for doneness earlier.
What can I substitute for fresh lemon juice? If you don’t have fresh lemons, bottled lemon juice can be used in a pinch, but fresh really gives that vibrant flavor. You could also try white wine vinegar for a different tang.
Can I add other vegetables to this dish? Yes! Feel free to throw in some carrots, zucchini, or green beans with the potatoes for a colorful and nutritious twist. Just make sure to cut them into similar sizes for even cooking.
What should I serve with the Greek lemon chicken and potatoes? I love serving this dish with a crisp Greek salad or some warm pita bread and tzatziki. They complement the flavors perfectly and make for a complete meal!
How do I know when the chicken is done? The best way to check is using a meat thermometer; the internal temperature should reach 165°F (75°C). If you don’t have one, just make sure the juices run clear when you cut into the chicken. Happy cooking!
Print
Greek Lemon Chicken and Potatoes Recipe to Savor Every Bite
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful Greek lemon chicken and potatoes recipe.
Ingredients
- 4 chicken thighs
- 4 medium potatoes, cut into wedges
- 3 tablespoons olive oil
- Juice of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken thighs and potatoes to the bowl, and coat them well with the marinade.
- Arrange chicken and potatoes in a baking dish.
- Bake for 45-50 minutes, until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning according to your taste.
- For extra flavor, marinate the chicken for a few hours before cooking.
- You can add vegetables like carrots or green beans for more variety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: greek lemon chicken and potatoes recipe
