One-Pan Greek Lemon Chicken and Potatoes

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

It doesn’t get more honest than a dinner review from a 6-year-old. “This is amazing and so lemony. I definitely want another piece of chicken. Can you please cook this again tomorrow night?” That’s what my son had to say about Greek lemon chicken and potatoes. Knowing that he loved my sheet pan Greek chicken and Tuscan lemon chicken recipes, I had a feeling this would be a hit. And obviously, yes, I did make this again the next night — and then again the following week.

Ingredients

1/4 cup olive oil
Finely grated zest of 2 medium lemons (about 2 tablespoons)
1/4 cup freshly squeezed lemon juice
3 cloves garlic, finely grated
1 tablespoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium gold potatoes (7 to 8), cut into eighths
1/4 cup low-sodium chicken broth or water
6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
Finely chopped fresh parsley leaves, for garnish, (optional)
Lemon slices, for garnish (optional)

Instructions

Whisk 1/4 cup olive oil, the finely grated zest of 2 medium lemons, 1/4 cup lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 2 teaspoons paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined.
Transfer about a third of the marinade (about 1/4 cup) to a 9x13-inch baking dish. Stir 1/4 cup low-sodium chicken broth into the marinade in the baking dish. Add 1 1/2 pounds chopped medium gold potatoes and toss to coat.
Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the marinade in the bowl and rub all over, working it gently under the skin. Let sit at room temperature while the oven heats, at least 15 minutes.
Heat the oven to 425℉.
Place the chicken skin-side up on the potatoes. Roast until the chicken is cooked through and lightly browned, and the potatoes are tender, 45 to 50 minutes. Spoon the cooking liquid over the chicken. Garnish with finely chopped fresh parsley leaves and/or lemon slices if desired.