Greek · Lunch or dinner

Greek Lemon Chicken with Potatoes

Bone-in chicken, lemon-oregano braise and golden potatoes.

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Greek Lemon Chicken with Potatoes, plated, photographed from above.
Prep
15 min
Cook
60 min
Makes
4 servings
Skill
Comfortable
Heat
Mild, adjustable
Halal
Maui says

The potatoes should be slightly underwater in the pan juices - they soak up the lemon and gain a creamy texture that bakery-roasted potatoes can't match. If the pan looks dry at the 30-min mark, add 1/2 cup more stock or water.

Ingredients

Everything below makes 4 servings.

  • 2½ lbbone-in skin-on chicken thighspatted dry
  • 2 lbyukon gold potatoescut into 2-inch wedges
  • 3lemon2 juiced (~1/3 cup), 1 sliced into rounds
  • 8garlic clovessmashed
  • 2 tbspdried oregano
  • 4 sprigsfresh thyme
  • ⅓ cupolive oil
  • 1 cupchicken stock
  • 1 tbspdijon mustard
  • 2bay leaf
  • 2 tspkosher salt
  • ½ tspfreshly ground black pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 790calories
  • 38gprotein
  • 42gcarbs
  • 52gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Pat chicken VERY dry - wet skin doesn't crisp.
  2. Cut potatoes into 2-inch wedges (skin on).
  3. Juice 2 lemons (~1/3 cup), slice 1 into rounds. Smash 8 garlic cloves.
1

Preheat and season

Preheat oven to 400F. Season chicken thighs all over with 1.5 tsp salt and pepper. In a small bowl, whisk lemon juice, olive oil, oregano, dijon, 1/2 tsp salt - this is the pan sauce.

5 min · hands on
2

Build the pan

Toss potato wedges with half the lemon-oil mixture in the roasting pan. Spread in an even layer. Tuck smashed garlic, bay leaves, and thyme sprigs among the potatoes. Lay lemon rounds on top. Pour chicken stock into the pan around (not over) the potatoes.

4 min · hands on
3

Sear-roast chicken

Nestle chicken thighs skin-side up among the potatoes. Drizzle the remaining lemon-oil mixture over the chicken. Roast 50-55 min until chicken hits 175F internal at the thigh and skin is deep golden and potatoes are soft and lemony.

50 min · hands off
4

Rest and serve

Rest 5 min before serving. Spoon pan juices over each plate - that's the soul of the dish. Discard bay leaves before serving.

5 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of bone-in skin-on chicken thighs Bone-in chicken legs (drumsticks and thighs)

Legs need 5 extra min - increase roast time to 55 min. Adds about 5 minutes.

Instead of bone-in skin-on chicken thighs Boneless skinless chicken thighs

Reduce roast time to 35 min total; less flavor without bones but faster. Saves about 15 minutes.

Instead of lemon potatoes built into the pan With rice instead of potatoes

Skip potatoes; cook 1.5 cups rice with the pan juices after roasting. Saves about 20 minutes.

Instead of lemon potatoes built into the pan With crusty bread to mop up the broth

Warm a baguette during the last 5 min of roasting.

What keeps

Reheats beautifully - the potatoes absorb more lemon broth overnight. 4 days fridge.

Reheat covered at 350F for 15-20 min with a splash of stock or water.

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