Description
A fast, fuss-free, and comforting one-pan meal featuring juicy bone-in chicken thighs and crispy lemony potatoes, perfect for busy weeknights.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 fresh lemons
- 5 garlic cloves, minced
- 2 teaspoons dried oregano (or 1 tablespoon fresh oregano, chopped)
- Salt and pepper to taste
- 1/2 cup low-sodium chicken broth
- Optional garnish: fresh parsley or dill
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and pepper.
- Toss chicken thighs and potato wedges in the marinade until well coated, making sure to get marinade under the chicken skin.
- Spread chicken thighs skin-side up on a large rimmed baking sheet or roasting pan, leaving space between pieces.
- Arrange potatoes around the chicken in a single layer and pour chicken broth over the potatoes.
- Roast in the oven for 20 minutes until lemon-garlic aroma develops and chicken skin begins to crisp.
- Flip chicken pieces skin-side down and gently toss potatoes. Return pan to oven.
- Roast for another 15-20 minutes until chicken reaches 165°F (74°C) internal temperature and potatoes are golden and crispy.
- Optional: Sprinkle chopped fresh parsley or dill over the top before serving.
- Serve with a drizzle of pan juices, alongside a simple green salad or warm pita bread.
Notes
Do not overcrowd the pan to ensure crispy potatoes and chicken skin. Loosen chicken skin to rub marinade underneath for juicier meat. Flip chicken halfway through roasting for even crisping. Use fresh garlic and lemon zest for best flavor. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of water or broth to keep potatoes moist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 420
- Sodium: 460
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 3
- Protein: 32
Keywords: one pan, Greek, lemon chicken, potatoes, easy dinner, weeknight meal, roasted chicken, Mediterranean