When it comes to Mediterranean cuisine, few dishes capture the essence of Greek flavors as perfectly as Greek Lemon Chicken & Potatoes. This traditional Greek recipe is not only delicious but also simple to prepare, making it a favorite for both weeknight dinners and special occasions. With its vibrant lemony taste, aromatic herbs, and perfectly roasted potatoes, this dish is sure to become a staple in your culinary repertoire. Let’s dive into the rich history and irresistible appeal of this classic dish before we get to the recipe and instructions.
The Essence of Greek Cuisine
Greek cuisine is renowned for its emphasis on fresh, wholesome ingredients and straightforward cooking methods that allow the natural flavors to shine. Olive oil, lemon, garlic, and a variety of herbs like oregano and thyme are staples in Greek kitchens, and they play a crucial role in creating the distinctive taste of Greek dishes. Greek Lemon Chicken & Potatoes is a prime example of how these ingredients come together harmoniously to create a meal that’s both comforting and flavorful.
The Magic of Lemon and Herbs
The star of this dish is undoubtedly the lemon. Its bright, zesty flavor infuses the chicken and potatoes, giving them a refreshing and tangy taste that’s balanced by the earthy, aromatic herbs. Oregano, often referred to as the “joy of the mountain” in Greece, adds a slightly bitter, peppery note that complements the lemon beautifully. Garlic, another key ingredient, lends its robust flavor to the dish, creating a savory depth that’s hard to resist.
Perfectly Roasted Potatoes
No Greek Lemon Chicken dish is complete without the potatoes. Roasted alongside the chicken, they absorb all the delicious juices, becoming crispy on the outside and tender on the inside. The combination of lemon, olive oil, and chicken drippings ensures that every bite is packed with flavor.
Simple Yet Spectacular
One of the best things about Greek Lemon Chicken & Potatoes is its simplicity. With just a handful of ingredients and a few easy steps, you can create a dish that’s impressive enough for guests but easy enough for a family meal. It’s a testament to the idea that great food doesn’t have to be complicated.
Enjoying Your Greek Lemon Chicken & Potatoes
This dish pairs wonderfully with a simple Greek salad, some crusty bread, and a glass of white wine. The lemony chicken and crispy potatoes are sure to transport you to the sun-drenched shores of Greece with every bite. Whether you’re cooking for family or friends, Greek Lemon Chicken & Potatoes is a surefire way to bring a taste of the Mediterranean to your table.
So, gather your ingredients, embrace the simplicity of Greek cooking, and enjoy this delightful dish that celebrates the vibrant flavors of Greece. Καλή όρεξη (Kali orexi) – Bon appétit!
Greek Lemon Chicken and Potatoes
Equipment
- Chef knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Roasting pan
Ingredients
- 4 lbs chicken thighs, skin-on, bone-in (Or 1 whole chicken, cut into sections)
- 3 russet potatoes peeled and quartered
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 6 cloves garlic finely minced
- ½ cup lemon juice
- ½ cup olive oil
- 1 cup chicken broth
Instructions
- Preheat the oven to 425℉. Lightly oil a large roasting pan.
- Place chicken and potatoes in a large mixing bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and thyme. Toss until chicken and potatoes are evenly coated.
- Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with ⅔ cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
- Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
- Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165℉.
- Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
- Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
- Transfer potatoes to the platter with chicken.
- Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth and scrape up browned bits from the bottom of the pan.
- Strain pan juices into a measuring cup and pour over chicken and potatoes.
- Serve and enjoy!
