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Savory One-Pan Greek Chicken with Lemon Potatoes

Savory One-Pan Greek Chicken with Lemon Potatoes delivers tender chicken infused with herbs, zesty lemon, and crispy potatoes for a memorable family dinner.

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 large lemons
  • 1 pound baby potatoes halved
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine the juice of both lemons, minced garlic, oregano, thyme, olive oil, salt, and pepper.
  • Add the chicken thighs to the bowl and coat them evenly with the marinade. Let sit for 15 minutes.
  • Place the halved baby potatoes in a large oven-safe skillet and drizzle with olive oil, salt, and pepper, tossing to coat.
  • Nestle the marinated chicken thighs skin-side up among the potatoes in the skillet.
  • Zest one lemon over the chicken and potatoes.
  • Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
  • Remove from the oven and let rest for 5 minutes before serving.