Greek Lemon Chicken & Potatoes (Roasted with Garlic & Herbs) | Food Wishes

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless breasts reduce fat while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

chicken broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock is lower in sodium and can be made from scraps.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a fresh flavor, while dried parsley is often less costly.

Put chicken pieces in a mixing bowl.

Season chicken with kosher salt, freshly ground black pepper, dry rosemary, dry oregano, cayenne pepper, minced garlic, freshly squeezed lemon juice, and olive oil.

Mix the chicken and seasonings thoroughly using hands or a spatula.

Introduce peeled and quartered russet potatoes to the bowl and mix everything together.

Transfer the mixture into a lightly oiled large roasting pan, placing chicken skin side up and filling in with potatoes.

Drizzle about 1/2 cup of chicken broth or water into the pan to prevent burning.

Spoon the marinade over the chicken and potatoes.

Transfer the pan to a preheated oven at 425°F for about 45 minutes.

After 20 minutes, pull the pan out and toss the chicken and potatoes in the sauce, keeping skin side up.

Return the pan to the oven and continue cooking until the chicken is browned and cooked through.

Transfer the chicken to a serving platter and keep warm.

Switch the oven to broil and toss the potatoes back in for a couple of minutes to crisp them up.

Add a splash of water or chicken broth to the roasting pan to loosen up the drippings, then strain and spoon over the chicken and potatoes.

Garnish with freshly chopped oregano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens