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Greek Lemon Chicken and Potato Bake

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Greek Lemon Chicken and Potato Bake

4 servings5 / 5

A vibrant, one-pan Mediterranean classic featuring crispy, golden-skinned bone-in chicken thighs roasted alongside tender baby potatoes, jammy garlic, and zesty lemon slices, finished with a salty punch of feta and Kalamata olives.

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Time

Prep
15min
Cook
45min
Total
1h

Nutrition

per serving
Calories
779
Protein
42.1g
Carbs
34.6g
Fat
54.6g

One serving: 1/4 of the tray

Instructions

Preparation and Baking

  1. Preheat your oven to 425F (220C).
  2. Arrange the halved potatoes, red onion wedges, and garlic cloves in a single layer in a large oval baking dish.
  3. Pat the chicken thighs dry with paper towels and nestle them skin-side up among the vegetables. Tuck the lemon slices throughout.
  4. Whisk the olive oil, lemon juice, dried oregano, salt, and pepper; pour evenly over the chicken and vegetables. Pour the chicken broth into the bottom of the dish.
  5. Bake for 45 minutes, or until the chicken skin is deep golden brown and the potatoes are fork-tender.
  6. Remove from the oven, top with crumbled feta and Kalamata olives, and serve immediately with a side of tzatziki.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To elevate the flavor, toss the potatoes in a tablespoon of the marinade for 10 minutes before adding the chicken, ensuring they develop a deep crust.

Tip 2 of 2

Place the lemon slices directly under the chicken thighs for the first 20 minutes to infuse the meat, then shift them to the side for the final bake to caramelize the edges.

Source

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

TAGS

HealthyMediterraneanOne-PanDinner

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