Greek Lemon Chicken and Potatoes | Quick and Easy Recipe

Greek lemon chicken and potatoes is a one pan recipe, with quick, easy prep, absolutely delicious! It’s sure to become your new easy healthy meal prep!

Ingredients in Baked Greek Chicken and Lemon Potatoes
1 ½ lbs boneless skinless chicken thighs
1 lbs yellow potatoes, such as Yukon gold potatoes
1/2 Cup Olive oil
1/2 Cup Chicken broth
1/4 Cup Freshly squeezed lemon juice (about 2 medium lemons)
2 tsp Garlic, minced
1 tsp Dried oregano
1 tsp Dried thyme
1/2 tsp Chili powder (optional)
1 tsp Paprika (divided)
½ tsp Salt
½ tsp Black pepper, ground
1/2 Cup whole, pitted Kalamata Olives (or ½ cup if using slices olives)

How to Make Greek Lemon Chicken and Potatoes
1. Preheat oven to 400 degrees
2. Spray a 13 x 9 roasting pan with cooking spray.
3. Create the sauce by combining oil, lemon juice, garlic, oregano, thyme, chili powder, ½ tsp paprika, salt, pepper.
4. Cut the mini potatoes in half and place in a mixing bowl.
5. Put chicken into a mixing bowl.
6. Pour sauce over chicken and potatoes, stir to coat.
7. Pour chicken broth into the bottom of the pan (this helps cook the potatoes)
8. Add chicken and potatoes to the roasting pan.
9. Pour remaining over the top marinade.
10. Sprinkle the remaining paprika over the top of the potatoes and chicken.
11. Cover with foil and bake for 30 minutes
12. Remove the foil cover from the roasting pan, top with olives and bake for 15 more minutes. This will crisp up the potatoes
13. Remove from the oven and serve immediately. Be sure to spoon the pan juices over chicken and potato as it is a tasty topping.

Recipe makes 4 servings: Nutrition Facts per serving:
530 Calories, 22 g Carb, 2 g Fiber, 1 g Sugar, 27 g Protein, 36 g Total fat, 7 g Saturated fat, 434 mg Sodium

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