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Greek Lemon Chicken with Potatoes (One-Pan Dinner) - Bright, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 2 pounds Yukon Gold potatoes, cut into thick wedges
  • 1 large lemon, zested and juiced (about 1/4 cup juice)
  • 5 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 teaspoons dried oregano (or 2 tablespoons fresh, chopped)
  • 1 teaspoon dried thyme (optional but tasty)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard (optional, for a silkier sauce)
  • 1 tablespoon red wine vinegar (optional, for extra tang)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). A hot oven is key for crisp skin and caramelized potatoes.
  2. Pat the chicken dry. Use paper towels to remove moisture from the skin. Dry skin = crisp skin.
  3. Prep the potatoes. Cut into thick wedges, about 1 to 1.5 inches wide, so they cook at the same rate as the chicken.
  4. Make the lemon-garlic marinade. In a bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, Dijon, red wine vinegar, chicken broth, salt, and pepper. Whisk until emulsified.
  5. Season and arrange. On a large rimmed sheet pan or roasting pan, toss the potatoes with half the marinade. Nestle the chicken thighs on top and pour the rest of the marinade over the chicken. Make sure some marinade gets under the skin for extra flavor.
  6. Roast. Place the pan on the middle rack and roast for 35–45 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part. The skin should be golden and crisp.
  7. Broil for extra color. If needed, broil for 2–3 minutes to brown the chicken skin and caramelize the edges of the potatoes. Watch closely to avoid burning.
  8. Rest and finish. Let the chicken rest for 5 minutes. Spoon the pan juices over everything. Garnish with chopped parsley and serve with lemon wedges.