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Greek Lemon Chicken with Potatoes - AI-generated editorial food image for Dishvera

Greek Lemon Chicken with Potatoes

Chicken thighs, baby potatoes and red onion roast together with lemon, oregano and garlic. Clear amounts and cooking checks make this a practical family meal. Allow a further 5 minutes of resting after baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 454 g boneless chicken thighs
  • 680 g baby potatoes, halved
  • 480 g sliced red onion
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 3 garlic cloves, minced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 400°F (205°C). Lightly oil a large baking dish or rimmed sheet pan. Halve the potatoes; quarter larger ones so the pieces are roughly 1 inch (2.5 cm).
  2. Mix olive oil, lemon juice, oregano, garlic, salt and pepper. Coat the chicken, potatoes and sliced onion in this mixture. Arrange in one layer, keeping the chicken pieces separate.
  3. Bake for about 40 to 45 minutes, turning the potatoes and onion halfway through. Check that the largest potato pieces are tender and the thickest part of the chicken reaches 165°F (74°C). Continue cooking if needed.
  4. If the chicken finishes before the potatoes, move it to a clean plate and keep covered while the potatoes finish. Rest the chicken for 5 minutes before serving.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.