Description
A delightful dish that combines juicy chicken with tender potatoes, infused with zesty lemon and aromatic herbs, perfect for family dinners or special occasions.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 500 grams baby potatoes, halved
- 60 ml olive oil
- 60 ml lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh oregano, for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper.
- In a large baking dish, arrange the marinated chicken thighs in the center and scatter the seasoned baby potatoes around them.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender.
- Halfway through the baking time, baste the chicken with the pan juices.
- Once cooked, remove the dish from the oven, let it rest for a few minutes, and garnish with fresh oregano before serving.
Notes
- For a lighter option, use chicken breasts instead of thighs.
- Swap baby potatoes for sweet potatoes for a different flavor profile.
- Use fresh herbs like rosemary or thyme if you prefer.
- For a gluten-free version, ensure all ingredients are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Greek Lemon Chicken, Potatoes Bake, Chicken Recipe, Greek Cuisine