One-Pan Greek Lemon Chicken and Potatoes
By Daily SimmerA classic, comforting one-pan meal featuring tender chicken thighs and potatoes roasted with lemon, garlic, and oregano.
Ingredients
Directions
- Mark step 1 done
Preheat the oven to 200°C.
- Mark step 2 done
In a large bowl, whisk together the extra virgin olive oil (60ml), lemon juice (60ml), garlic cloves (4), dried oregano (15ml), sea salt (7.5ml), and black pepper (2.5ml).
- Mark step 3 done
Add the chicken thighs (8) and yellow potatoes, quartered (800g) to the bowl and toss until well coated with the marinade.
- Mark step 4 done
Transfer the chicken (8) and yellow potatoes, quartered (800g) to a large roasting pan, spreading them out in a single layer with the chicken skin-side up. Pour the gluten-free chicken broth (1dl) around the ingredients into the bottom of the pan to prevent the chicken skin from getting soggy.
- Mark step 5 done
Roast in the preheated oven for 45 minutes to 50 min, or until the yellow potatoes, quartered (800g) are golden and tender, and the chicken reaches an internal temperature of 74°C.
- Mark step 6 done
Remove from the oven and let rest for 5 minutes before serving. Transfer any leftovers to shallow containers and refrigerate within 2 hours; they will keep safely for up to 3 days.
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