Recipes Main Dishes Chicken Lemon Chicken Recipes Greek Lemon Chicken and Potatoes 4.8 (1,349) 1,009 Reviews 278 Photos This Greek lemon chicken dish with garlic and herb roast potatoes is a classic recipe and easy to cook in one roasting pan. The lemony crispy chicken is a proven crowd-pleaser, easy on the wallet, and a favorite of mine. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 4, 2024 Save Rate Print Share Add Photo 278 278 278 278 Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 pounds skin-on, bone-in chicken thighs 3 russet potatoes, peeled and quartered ½ cup fresh lemon juice ½ cup olive oil 6 cloves garlic, minced 1 tablespoon dried oregano 1 tablespoon kosher salt 1 teaspoon dried rosemary 1 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 cup chicken broth, divided 1 teaspoon chopped fresh oregano, or to taste Directions Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Dotdash Meredith Food Studios Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated. Dotdash Meredith Food Studios Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes. Dotdash Meredith Food Studios Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again. Dotdash Meredith Food Studios Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). Transfer chicken to a serving platter and keep warm; leave potatoes in the pan. Dotdash Meredith Food Studios Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes. Dotdash Meredith Food Studios Transfer potatoes to the platter with chicken. Dotdash Meredith Food Studios Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Dotdash Meredith Food Studios Strain pan juices into a measuring cup and pour over chicken and potatoes. Dotdash Meredith Food Studios Sprinkle with fresh oregano. Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 2,546 home cooks made it! Nutrition Facts (per serving) 1139 Calories 75g Fat 35g Carbs 80g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1139 % Daily Value * Total Fat 75g 96% Saturated Fat 17g 85% Cholesterol 284mg 95% Sodium 1866mg 81% Total Carbohydrate 35g 13% Dietary Fiber 3g 11% Total Sugars 2g Protein 80g 161% Vitamin C 26mg 28% Calcium 93mg 7% Iron 6mg 36% Potassium 1428mg 30% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.