Greek Lemon Chicken with Baby Potatoes

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Some foods simply belong together. This one-pan Greek lemon chicken with baby potatoes dish is easy to make and requires hardly any clean up. Everything is transferred from stove top to oven and you will end up with moist, tender chicken and flavorful lemony potatoes.

Ingredients

  • 4-5 fresh sprigs of thyme
  • 1 Tbsp. lemon juice
  • 2 tsp. dried oregano (or 6 tsp. fresh)
  • 2 cloves garlic, minced
  • 1 1/4 tsp. salt, divided
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup olive oil + 1 Tbsp.
  • 5 lemon slices
  • 1.5 lbs. chicken thighs
  • 1 lb. baby potatoes cut in half

Instructions

  1. In container or bag, combine lemon juice, oregano, minced garlic, 3/4 tsp salt, 1/4 cup olive oil pepper and chicken and mix well. Place in refrigerator and marinate for at least one hour or up to 12 hours.
  2. Preheat oven to 400 degrees.
  3. In a cast iron pan, heat 1 Tbsp. olive oil. Remove chicken from bag and add to pan, reserving the marinade. Cook chicken on both sides for 3 minutes.
  4. Meanwhile, add potatoes to marinade bag along with 1/2 tsp. salt, mix well and let sit until chicken has finished searing. Add potatoes and remaining marinade to chicken and arrange them evenly around chicken thighs. Add thyme sprigs and nestle lemon slices between chicken and potatoes.
  5. Add to preheated oven, drape with aluminum foil (to keep the chicken moist) and let roast for 30 minutes, giving potatoes a stir once half-way through cooking. Remove the foil and return pan to oven for another 10 minutes.
  6. Drizzle with additional olive oil and a squeeze of lemon juice and salt and pepper to taste. Serve with a side of crunchy green beans.

Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.