Greek Lemon Chicken and Potatoes (Crispy Skin, One Pan)
Crispy, golden chicken thighs roasted over tender baby potatoes in a bright lemon, garlic, and oregano sauce, all in one baking dish. A little Dijon and honey give the pan sauce real depth, and since it roasts uncovered, the sauce reduces while the skin stays crisp. Just 15 minutes of prep, then the oven does the work. Don’t forget a spoon for those pan juices.
Servings: 6 servings
Calories: 598kcal
Equipment
- 1 small bowl
Ingredients
- 2 pounds baby potatoes halved
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 bone-in skin-on chicken thighs skin-on chicken thighs
- fresh oregano chopped, for serving
- lemon wedges for serving
Lemon Oregano Sauce
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh lemon juice about 2 lemons
- ½ cup chicken broth
- 6 cloves garlic minced
- 2 tablespoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 lemon zested
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil.
- Toss the potatoes with 2 tablespoon olive oil, salt, and pepper and spread them in the baking dish.2 pounds baby potatoes, 3 tablespoons olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper
- Pat the chicken dry, season with salt, pepper, and a drizzle of olive oil, and nestle the thighs skin-side up over the potatoes.6 bone-in skin-on chicken thighs
- In a bowl or jar, whisk together the olive oil, lemon juice, chicken broth, garlic, oregano, Dijon mustard, honey, lemon zest, salt, and pepper until well combined.¼ cup extra-virgin olive oil, ⅓ cup fresh lemon juice, ½ cup chicken broth, 6 cloves garlic, 2 tablespoons dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 lemon, 1 teaspoon salt, ½ teaspoon black pepper
- Pour the sauce evenly around the chicken and over the potatoes.
- Roast uncovered for 50 to 60 minutes until the chicken is golden and crisp on top, the internal temperature reaches 175°F (80°C), and the potatoes are tender and browned at the edges.
- For extra crispy skin, broil for 2–3 minutes at the end.
- Spoon the pan juices over everything, garnish with fresh oregano or parsley, and serve with lemon wedges.fresh oregano, lemon wedges
Notes
Pour the sauce around the chicken and onto the potatoes so the skin stays dry and crisps in the oven.
Pat the thighs dry before seasoning, and use fresh lemons, since you’ll need both the juice and the zest.
To check doneness, take the temperature of the thickest thigh away from the bone and look for 175°F. For deeper color, broil for 2 to 3 minutes at the end and watch closely. Bone-in, skin-on breasts work too; just check them early and pull them at 165°F.
Leftovers keep in an airtight container in the refrigerator for up to 4 days. To reheat, spread everything on a sheet pan and warm it uncovered at 375°F for 10 to 15 minutes, which brings back some of the crispness. The microwave works for the meat and potatoes, but the skin will soften.
Serve with Greek salad, tzatziki, and warm pita to soak up the pan juices.
Nutrition
Calories: 598kcal | Carbohydrates: 33g | Protein: 27g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1173mg | Potassium: 1017mg | Fiber: 5g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 3mg
