Greek Lemon Chicken and Potatoes
Tender chicken and potatoes roasted with a bright lemon-herb marinade. A classic Greek comfort food, perfect for a family dinner.
Ingredients
- 8 pieces Chicken thighs
- about 680 g Potatoes
- 1/4 cup Olive oil
- 1/4 cup Lemon juice
- 2 tsp Dried oregano
- 4 cloves Garlic
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Chicken broth
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a large bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 2 tsp dried oregano, 4 cloves of minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
- 3Add the 8 pieces of chicken thighs and about 680 g of potatoes to the bowl. Toss everything gently to ensure the chicken and potatoes are evenly coated with the marinade.
- 4Arrange the coated chicken and potatoes in a single layer in a baking dish. Make sure they are not overlapping too much so they cook evenly.
- 5Pour the 1/2 cup chicken broth into the bottom of the baking dish.
- 6Place the baking dish in the preheated oven and bake for 50 minutes. Check the chicken to ensure it is cooked through (internal temperature should reach 74°C or 74°C) and the potatoes are tender when pierced with a fork.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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