Sprig Originals's kitchen / Greek Lemon Chicken with Crispy Roast Potatoes

Greek Lemon Chicken with Crispy Roast Potatoes

Name: Greek Lemon Chicken with Crispy Roast Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: greek
Ingredients: 8 bone-in, skin-on chicken thighs (about 2 lb / 900 g); 2 lb baby potatoes, halved (or Yukon Gold, cut into 1½-inch chunks); 1/4 cup olive oil; 1 lemon, juiced (about 3 tbsp); 3 cloves garlic, finely grated or minced; 2 tsp dried oregano; 1 1/4 tsp salt; 1/4 tsp black pepper; 3/4 cup chicken broth; 2 tbsp chopped fresh parsley (optional)

By Sprig Originals ✓ · cooked up in Sprig

⏱ 1 hr 15 min🍽 Serves 4👨‍🍳 easygreek

Gluten-FreeDairy-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A one-pan Sunday-style dinner that's easy enough for a Tuesday: juicy chicken thighs roasted over lemony potatoes until the skin is golden and the potato edges go crisp. The flavours are gentle and familiar — lemon, garlic, a little oregano — with nothing spicy, so it lands well with even cautious eaters. Everything cooks in one dish, and the pan juices double as a buttery lemon sauce to spoon over the top.

Greek Lemon Chicken with Crispy Roast Potatoes

Ingredients

8 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
2 lb baby potatoes, halved (or Yukon Gold, cut into 1½-inch chunks)
1/4 cup olive oil
1 lemon, juiced (about 3 tbsp)
3 cloves garlic, finely grated or minced
2 tsp dried oregano
1 1/4 tsp salt
1/4 tsp black pepper
3/4 cup chicken broth
2 tbsp chopped fresh parsley (optional)

Instructions

Heat the oven to 425°F (220°C). In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper.
Add the halved potatoes to the bowl and toss until fully coated. Lift them out and spread them in a single layer in a 9x13-inch roasting pan or large baking dish, leaving the leftover marinade in the bowl.
Pat the chicken thighs dry with paper towels, then turn them in the remaining marinade until coated. Set them skin side up on top of the potatoes, spacing them out so the skin is exposed.
Pour the chicken broth into a clear corner of the pan (not over the chicken skin, so it stays dry enough to crisp). Roast, uncovered, for 40 minutes.
Spoon a little of the pan juices over the potatoes only, then roast another 15 to 20 minutes, until the chicken skin is deep golden, the potato edges are crisp, and a thermometer in the thickest thigh reads 175°F (80°C).
Rest 5 minutes, scatter with parsley if using, and serve with the lemony pan juices spooned over the potatoes.

Chef's tips

Cut the potatoes to a similar size so they finish at the same time — pieces much smaller than 1½ inches can dry out over the full hour.
For younger kids, pull the meat off the bone and toss it with a few spoonfuls of pan juices and potatoes in a bowl; the lemon flavour is mild and mellows further as it sits.
Boneless skinless thighs work too: add them on top of the potatoes after the potatoes have roasted 20 minutes on their own, then finish for 30 minutes.
Leftovers reheat well at 375°F (190°C) for 12 to 15 minutes, which re-crisps the potatoes better than a microwave.

Nutrition (per serving, estimated)

680calories

39gprotein

36gcarbs

42gfat

Estimates only — values vary with brands and portions.

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