Transform your chicken dinner with this simple, yet sophisticated Mediterranean-inspired dish. Red potatoes and bone-in chicken thighs are combined with a zesty marinade and then roasted to golden perfection. Ready in under an hour, this herby and tangy one-pan dish will be your new go-to for any day of the week. Your family will love how the extraordinary flavors of oregano, rosemary, garlic, and lemon infuse the chicken and potatoes turning them from bland to grand!
How to Make Greek Chicken Lemon and Potatoes Marinade?
To marinate the bone-in chicken thighs and red potatoes, use the following ingredients:
- Lemon juice
- Olive oil
- Minced garlic
- Oregano
- Rosemary
- Red pepper flakes
- Salt and pepper
How Long to Roast Bone-in Chicken Thighs?
Bone-in chicken thighs should be roasted skin-side up in a 375 F oven for 40 minutes. Roasting them skin-side up makes the skin crispy and golden. If you have a digital thermometer, it should read an internal temperature of 170-175 F.
Does Greek Chicken Lemon and Potatoes Recipe Freeze well?
It does. You can either freeze the chicken and potatoes in separate containers or use the same one.
Remember to always let the food come to room temperature before storing it in a freezer-safe airtight container and freezing it. Greek Chicken Lemon and Potatoes can be frozen for up to 4 months.
Easy Greek Chicken and Potatoes
Ingredients
- 5 bone-in, skin-on chicken thighs
- 3 cups red potatoes, diced into 1-inch cubes
- ⅓ cup lemon juice
- ¼ cup olive oil
- 4 garlic cloves minced
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp red pepper flakes (or to taste)
- Salt and pepper to taste
- ⅓ cup dry wine white
- Chopped fresh oregano and parsley for garnish
Instructions
- Make the marinade: in a large bowl combine the lemon juice, olive oil, minced garlic, oregano, rosemary, red pepper flakes, salt and pepper.
- Add the diced red potatoes and chicken thighs, and toss to coat. Cover with plastic wrap and refrigerate for at least 30 mins to 2 hours.
- Preheat the oven to 375 F. Place the potatoes and chicken thighs on a baking sheet (thighs should be placed skin-side up), pour the white wine over them, and bake for 40 mins, flipping the potatoes mid-baking. If the wine evaporates completely, add a little more. Serve with chopped fresh oregano and parsley on top.
