Name: Greek Lemon Chicken with Potatoes Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 8 chicken pieces (thighs, drumsticks, or a combination, skin on); 4 medium potatoes, cut to desired thickness; Salt, to taste; Pepper, to taste; 1 tbsp dried oregano; 1 tsp paprika; 100 ml lemon juice (freshly squeezed); 100 ml olive oil; 5 garlic cloves, peeled; 1 large brown onion, peeled and quartered; 1 tbsp fresh rosemary; 1.5 tbsp honey; 1.5 tbsp mustard (your favorite variety)

Introduction

Greek Lemon Chicken with Potatoes is a flavorful and comforting dish that’s perfect for a family dinner. Tender chicken pieces are roasted with zesty lemon, herbs, and garlic alongside perfectly cooked potatoes. This recipe combines simple ingredients for a delicious meal that’s easy to prepare and satisfying to eat.

A baking tray lined with parchment paper holds a dish with two main layers: the bottom layer is sliced, pale yellow potatoes partly visible under the top layer, which is a golden-brown, crispy chicken with unevenly charred spots. The chicken pieces are spread across the tray, and on top, there are several thin lemon slices and a small sprig of fresh green rosemary placed near the center. The tray sits on a wooden surface, and a few pieces of bread are visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Place the chicken pieces skin side up in a lined roasting dish. Using extra wide parchment paper helps contain the marinade and makes clean-up easier.

Step 2: Cut the potatoes to your preferred thickness and add them around the chicken in the dish.

Step 3: Season the chicken and potatoes generously with salt, pepper, oregano, and paprika.

Step 4: Flip the chicken pieces so the skin is down, then season the underside with salt, pepper, oregano, and paprika. Leave them this way for now.

Step 5: In a blender, combine lemon juice, olive oil, garlic cloves, onion, fresh rosemary, honey, and mustard.

Step 6: Blend the mixture until smooth and well combined.

Step 7: Pour about half of the marinade over the bottom side of the chicken and the potatoes, spreading it to coat everything evenly.

Step 8: Flip the chicken pieces back so the skin side is facing upwards.

Step 9: Pour the remaining marinade over the top of the chicken, ensuring the skin is fully covered.

Step 10: Cover the dish with wet baking paper followed by aluminium foil.

Step 11: Bake in a preheated oven at 175°C (fan forced) for 90 minutes.

Step 12: Remove the covers and continue baking for another 30 minutes until the chicken is golden and cooked through. If you prefer more color, bake a bit longer.

Step 13: Let the chicken rest for 10 minutes before serving.

Step 14: Serve warm and enjoy your flavorful Greek Lemon Chicken with Potatoes!

Tips & Variations

Use fresh rosemary for the best aroma, but dried rosemary can be substituted if needed—reduce the amount by half.

Adding a splash of white wine to the marinade can add an extra depth of flavor.

For a spicier kick, sprinkle a pinch of chili flakes into the marinade.

Choose mustard varieties such as Dijon or whole grain based on your preference to alter the tanginess.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, bone-in thighs, drumsticks, or a whole cut-up chicken work well. Adjust cooking time accordingly to ensure the chicken is cooked through.

Can I prepare this dish in advance?

Absolutely. You can marinate the chicken and potatoes overnight in the fridge to allow flavors to develop, then bake the next day following the instructions.