One pot meals are a blessing for busy weeknights and they don’t get better than roasted chicken and potatoes. Full of classic Greek flavors including lemon, garlic and oregano this is a great dinner that uses just a handful of simple ingredients. This Greek Lemon Chicken and Potatoes is an easy one pan chicken dinner that’s sure to be a family favorite.
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Hello friends, welcome back to the casual foodist. I’m Brianna. Today we are back with another easy and delicious one pot dinner recipe for you guys that you will absolutely love. We’ve got chicken, we’ve got potatoes, we’ve got lemon, and we’ve got garlic. These are all simple ingredients that go really, really well together. And this is one of my favorite weekn night meals to make any time of year. We are making lemon roasted chicken thighs with potatoes. and it’s so easy. Let’s get started. Let’s go ahead and take a look at our ingredients. We are using chicken thighs today. And I’ve got four boneless skin on chicken thighs. You can also use bone in chicken thighs, but I definitely recommend getting skin on. That skin gets nice and crispy while it’s roasting in the oven. It’s absolutely delicious. I really love using chicken thighs. They are affordable and full of flavor. And then I’ve got a pound and a half of baby potatoes. And I am using Yukon Gold potatoes. If you’ve got larger potatoes, just go ahead and cut them down to size. And then we’ve got some lemon. I am using one large lemon today. You can also use two to three smaller lemons. We’re going to use a little bit of lemon in the marinade for the potatoes. And then also slice up some lemons to lay on top of the chicken and potatoes as they roast. It gets so good. And then you’re going to need two to three cloves of garlic. And again, garlic is one of those ingredients you measure with your heart. And then on to our cooking basics. Got 2 tablebsp of olive oil. One teaspoon of dried oregano. And then some kosher salt and ground black pepper. For the potatoes, I’m going to start by slicing these baby potatoes in half. And if you’ve got some larger potatoes, you can certainly slice them up into quarters. We’re just going to put them all in this bowl. My neighbors across the street today are doing some pretty heavy construction, so it might get a little noisy, but such is life. We’re going to give our garlic a good whack. It’s always so satisfying. And go ahead and take off the skin. And go ahead and give it a nice good chop. We’re just going to put it in this smaller bowl to start building our marinade. For the lemon, we’re going to start by cutting our lemon in half. This first half we’re going to go ahead and use for our marinade. So, we’re just going to put this cut side down and give it a good squeeze. And you want about a tablespoon of lemon juice. And then for the other half, we are just going to thinly slice the rest of it. And these slices we are going to lay on top of the chicken and potatoes as they roast in the oven. Continuing on with our potato marinade, we are going to add in 1 tbsp of olive oil, one teaspoon of dried oregano, and yes, these are some classic Greek flavors. And then one teaspoon each of kosher salt and ground black pepper. Then we are just going to whisk this all together. This would also be the start of a really good salad dressing. We’re just going to pour this over our potatoes. And then just get in there with your hands and give it a good toss to make sure that marinade gets over each and every single potato. For this dish, you are going to want to use a large oven safe pan. And I highly recommend cast iron. Just going to add in a little bit of olive oil here. And I’ve got this pan heating over mediumigh heat. And then you’re going to want to take your chicken and lay it skin side down. Got to love that nice sizzle. And I have gone ahead and seasoned our chicken thighs with a good dose of salt and pepper. And we are going to cook our chicken thighs skin side down for about 7 to 8 minutes to allow that skin to get nice and crispy and golden. We’re just going to go ahead and give our chicken a flip. Look at all of that beautiful golden color on that chicken skin. If you do not like crispy chicken skin, you cannot be friends. We flipped our chicken. We are just going to go in and add in our potatoes. And you just want to layer these potatoes all around the chicken. Then we’re just going to take our lemon slices from before and lay them all over the chicken and potatoes. And as this cooks in the oven, we are going to get a nice roasted mellow lemon flavor that is going to permeate both our potatoes and our chicken. I have got my oven set to 400° and we are just going to move everything into the oven. This pan is pretty hot, so definitely make sure to wear some oven mitts. And from here on out, we are just going to let the oven do its thing. We are going to roast this for 35 to 40 minutes or until those potatoes are nice and golden and crispy. Guys, take a look at this. This may be the perfect chicken dinner recipe. We’ve got golden crispy crunchy chicken skin on top. And then that thigh meat stays moist and tender and juicy. On top, our potatoes are nice and golden and crispy. And then underneath the lemon juice and the drippings from our chicken skin come together to make a sauce that just kind of melts over everything. This is one of my favorite chicken dinner recipes and definitely deserves a spot in your dinner rotation. If you make this, please leave a comment below. I’d love to hear how you guys like this. But again, this is one of my favorite dinner recipes and I think you’re going to love this. You can find a link to the full recipe below or at casualfoodist.com. And be sure to like this video and subscribe to The Casual Foodist for more recipes like