Name: One-Pot Greek Lemon Chicken with Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 6 bone-in, skin-on chicken thighs; 1 1/2 pounds baby potatoes, halved; 1/4 cup olive oil; 1/4 cup lemon juice (about 2 lemons); 4 cloves garlic, minced; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chicken broth; 1 lemon, sliced; Fresh parsley and lemon wedges for garnish (optional)

Savor the taste of the Mediterranean with this One-Pot Greek Lemon Chicken with Potatoes. This dish is perfect for a hearty family dinner, offering succulent chicken and tender potatoes infused with a zesty lemon and herb marinade.

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.

2. Marinate the Chicken: Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Preheat your oven to 400°F (200°C).

4. Assemble the Dish: In a large oven-safe skillet or Dutch oven, arrange the halved potatoes in an even layer. Place the marinated chicken thighs on top of the potatoes. Pour the remaining marinade over the chicken and potatoes. Add the chicken broth to the pan and arrange lemon slices on top.

5. Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).

6. Garnish and Serve: Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley and lemon wedges if desired. Serve warm.

Notes

Success Tips: For extra crispy skin, broil the chicken for an additional 3-5 minutes after baking.

Pairing Suggestions: Serve with a side of Greek salad or tzatziki sauce for a complete meal.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.

One-Pot Greek Lemon Chicken with Potatoes