Description
Oven-Baked Greek Lemon Chicken pairs juicy chicken thighs with baby potatoes, zesty lemon, garlic, and herbs for a vibrant Mediterranean dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 1/4 cup olive oil
- 2 lemons (juice and zest)
- 5 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
- Marinate chicken thighs in the mixture for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, salt, and pepper.
- Arrange chicken skin-side up in a baking dish, with potatoes around it.
- Bake for 40–45 minutes until chicken reaches 165°F and skin is golden.
- Baste halfway through with juices.
- Rest briefly, garnish with parsley, and serve warm.
Notes
Pair with Greek salad, tzatziki, or roasted vegetables. Marinate overnight for maximum flavor. Store leftovers in the fridge for 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg