Description
This easy one-pan dinner features bone-in, skin-on chicken thighs roasted with Yukon Gold potatoes, garlic, lemon, and classic Greek herbs. The chicken turns out shatteringly crispy, while the potatoes soak up all the savory juices for a comforting, Mediterranean-inspired meal.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)
- 3 tbsp olive oil
- 1/4 cup fresh lemon juice
- 1 whole lemon, sliced
- 5 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- 4 medium Yukon Gold potatoes (about 1.5 lbs), peeled and cut into wedges
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup chicken broth (optional)
- Salt and pepper to taste
- Handful fresh parsley, chopped
- Crumbled feta cheese (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C).
- Peel and slice Yukon Gold potatoes into thick wedges. Toss in a mixing bowl with 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 cup chicken broth, salt, and pepper. Spread evenly in a large oven-safe skillet or sheet pan in a single layer.
- Pat chicken thighs dry with paper towels. In a small bowl, mix 3 tbsp olive oil, 1/4 cup lemon juice, minced garlic, dried oregano, dried thyme, 1.5 tsp salt, and 1 tsp black pepper. Rub marinade all over chicken, including under the skin.
- Nestle marinated chicken thighs over the potatoes, skin side up. Scatter lemon slices around the pan.
- Roast for 25 minutes. Flip potatoes with tongs for even browning. Continue roasting another 25-30 minutes, until chicken skin is deeply golden and potatoes are tender. For extra crisp, broil for 2-3 minutes at the end, watching closely.
- Remove pan from oven and let chicken rest for 5 minutes.
- Sprinkle chopped parsley and crumbled feta (if using) over the top.
- Serve chicken over potatoes, drizzle with pan juices, and enjoy.
Notes
For dairy-free, skip the feta. Marinate chicken under the skin for extra flavor. Use convection for crispier skin and potatoes. Don’t overcrowd the pan; use two pans if needed. Broil for 2-3 minutes at the end for extra crisp. Leftovers are great in pita sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 425
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 22
Keywords: Greek chicken, lemon potatoes, one-pan dinner, Mediterranean, crispy chicken, easy dinner, gluten-free, comfort food