One-Pan Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Cuisine: Greek
Ingredients: 8 cloves garlic; 3/4 cup olive oil; 1/2 cup lemon juice; 2 teaspoons Dijon mustard; 1 tablespoon honey; 1 tablespoon Greek dried oregano; 1 teaspoon dried thyme; 2 teaspoons fine sea salt; 1 teaspoon black pepper; 8 large chicken thighs; 5 medium Yukon Gold potatoes; fresh oregano; 5 slices lemon slices

Greek · Organized from the video by Sip and Feast

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Ingredients

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Steps

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1
In a blender, combine garlic, olive oil, lemon juice, Dijon mustard, honey, Greek dried oregano, dried thyme, fine sea salt, and black pepper. Blend until smooth to create the marinade.
💡 The acid in the lemon juice helps tenderize the chicken.
2
Clean the chicken thighs by trimming excess skin and removing any bone fragments. Place the chicken in a bowl and coat thoroughly with the marinade. Cover and refrigerate for 30 minutes to 24 hours.
💡 Don't marinate for more than 24 hours or the chicken may become too soft due to the lemon juice.
⏱ 30 minutes
3
Peel the potatoes and cut them into large chunks. Soak them in water to remove starch, then drain and dry them thoroughly.
💡 You can also just dry them after cutting to save time.
4
In a 9x13 baking dish, spread the potatoes in a single layer. Pour the remaining marinade over the potatoes to coat. Arrange the chicken thighs on top, skin-side up.
💡 The marinade will also serve as the sauce for the potatoes.
5
Place the dish in the oven at 425°F for 10 minutes. Then, reduce the heat to 375°F and cook for approximately 50 minutes, or until the chicken reaches an internal temperature of at least 185°F.
💡 Chicken thighs are best when cooked to 185°F-200°F for a tender, fall-apart texture.
🔥 425°F⏱ 10 minutes⏱ 50 minutes
6
Remove the chicken from the pan and set aside on a platter. If the potatoes are not yet tender, increase the oven heat to 450°F and roast the potatoes alone for about 10-15 minutes until they are crispy and the liquid is absorbed.
💡 If the potatoes are still hard, they need more time. The chicken is forgiving enough to be set aside.
🔥 450°F⏱ 10-15 minutes
7
Arrange the chicken back on top of the potatoes in the pan or on a serving platter. Garnish with fresh oregano and lemon slices.
💡 The chicken fat will have seasoned the potatoes beautifully.

Tips

Use bone-in, skin-on thighs for the best flavor and moisture.
If using larger potatoes, you may need more than the specified amount to ensure a good layer.
The chicken is forgiving; if you pull it out to finish the potatoes, it will stay juicy.
For a more flavorful result, ensure the potatoes are well-coated in the marinade before roasting.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Sip and Feast on YouTube

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