Greek Lemon Roast Chicken and Potatoes
This classic Greek dish combines tender, flavorful roast chicken and golden potatoes, all infused with a bright, tangy lemon and herb marinade. Perfect for a hearty family dinner or special occasion!
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4.
Ingredients:
For the Marinade:
1/3 cup olive oil
Juice of 2 large lemons (about 1/4 cup)
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme (or fresh thyme sprigs)
1 tsp paprika
1/2 tsp ground black pepper
1 1/2 tsp salt
For the Chicken and Potatoes:
1 whole chicken (about 3-4 lbs), cut into pieces (or 6-8 bone-in, skin-on chicken thighs/drumsticks)
1.5 lbs potatoes, peeled and cut into wedges
1 medium onion, sliced (optional)
1/4 cup chicken broth or water
Zest of 1 lemon (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Marinade:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Marinate Chicken:
Place chicken pieces in a large bowl or zip-top bag. Pour half the marinade over the chicken, ensuring all pieces are coated. Let marinate for at least 30 minutes (or up to 8 hours in the refrigerator for deeper flavor).
Prepare Potatoes:
Toss potato wedges and onion slices (if using) with the remaining marinade in a large mixing bowl.
Assemble Dish:
Arrange the marinated chicken and potatoes in a large roasting pan or baking dish. Pour chicken broth or water into the pan to prevent drying.
Roast:
Roast uncovered in the preheated oven for 50-60 minutes, basting occasionally with the pan juices, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
Check the potatoes for tenderness and roast for an additional 10-15 minutes if needed.
Garnish and Serve:
Garnish with fresh parsley and lemon zest if desired. Serve hot with a side of Greek salad or crusty bread.
Tips and Tricks
For Crispy Skin: Broil the dish for 3-5 minutes at the end of cooking to crisp up the chicken skin.
Potato Choice: Use waxy potatoes like Yukon Gold for the best texture.
Make it Ahead: Marinate the chicken and potatoes the night before for maximum flavor.
Extra Flavor: Add whole garlic cloves or fresh rosemary sprigs to the roasting pan.
Nutritional Information (Per Serving: 1/6 of recipe)
Calories: ~450
Protein: 30g
Carbohydrates: 20g
Fat: 25g
Sodium: 600mg
Fiber: 3g
This Greek Lemon Roast Chicken and Potatoes recipe is a perfect blend of simplicity and elegance, offering bold Mediterranean flavors in a comforting, wholesome dish!