One Pan Greek Lemon Chicken and Potatoes
Golden chicken and tender potatoes roasted with lemon, garlic, oregano, and olive oil. The potatoes soak up the flavorful pan juices for a comforting one-pan dinner.
- Cook
- 1 hr
- Total
- 1 hr
- Level
- Easy
The recipe
Ingredients
Method
-
1
Preheat the oven to 375°F.
-
2
Blend the olive oil, garlic, lemon juice, Dijon mustard, and remaining lemon zest until combined.
-
3
Arrange the sliced onion and potato wedges in a large oven-safe baking pan.
-
4
Sprinkle 1 teaspoon of lemon zest over the onions and potatoes.
-
5
Pour ¾ of the lemon mixture over the onions and potatoes. Sprinkle with oregano, black pepper, and salt. Do not mix.
-
6
Nestle the chicken thighs among the potatoes, skin-side up.
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7
Pour the remaining ¼ of the lemon mixture over the chicken. Season with additional oregano, black pepper, and salt.
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8
Roast for approximately 1 hour, until the chicken is golden and crisp, the potatoes are tender, and the chicken reaches an internal temperature of 165°F.
-
9
Serve with the lemony pan juices.
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