Greek · easy
Greek Lemon Chicken & Potatoes
Juicy roasted chicken and crispy potatoes in a bright lemon-oregano sauce. Simple, bold, and satisfying.
- 1 hr 10 min
- Total
- 4
- Serves
- $13.00
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteA one-pan meal kids love — the potatoes soak up all the lemony juices. Simple flavors, no fuss.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bone-In Chicken Thighs2 lbs
- Yukon Gold Potatoes1 1/2 lbs
- Fresh Lemon Juice1/3 cup
- Olive Oil3 tbsp
- Garlic Cloves5 cloves
- Dried Oregano1 tbsp
- Chicken Broth3/4 cup
- Fresh Parsley (optional)2 tbsp
Method
- 01
Preheat oven to 425°F. Cut potatoes into wedges. Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
- 02
Place chicken thighs and potato wedges in a large baking dish. Pour lemon mixture over everything and toss to coat.
- 03
Add chicken broth to the bottom of the dish. Arrange chicken skin-side up on top of potatoes.
- 04
Roast for 50-55 minutes until chicken is golden and potatoes are crispy and tender. Baste halfway through.
- 05
Garnish with fresh parsley and serve with the pan juices spooned over.
- 480
- Calories
- 38g
- Protein
- 32g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
