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Greek Lemon Chicken with Potatoes Recipe

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★★★★★

4.9 from 98 reviews

This Greek Lemon Chicken with Potatoes is a flavorful and tender roasted chicken dish marinated in a zesty lemon, garlic, rosemary, honey, and mustard blend. Paired with perfectly seasoned roasted potatoes, it offers a classic Mediterranean meal that is both comforting and aromatic, ideal for a family dinner or entertaining guests.

Ingredients

Scale

Chicken and Potatoes

  • 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

Marinade

  • 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)

Instructions

  1. Prepare the baking dish: Line a large baking dish (approximately 39 cm x 31 cm) with extra-wide parchment paper to hold the chicken and marinade securely and make clean-up easier.
  2. Arrange chicken and potatoes: Place the chicken pieces skin side up in the lined baking dish. Cut potatoes to your preferred thickness and add them evenly around the chicken.
  3. Season the top: Sprinkle salt, pepper, oregano, and paprika evenly over the chicken (skin side up) and potatoes to your desired taste.
  4. Season the underside: Flip the chicken pieces skin side down and season the bottom side with salt, pepper, oregano, and paprika as well. Leave them this way for now.
  5. Make the marinade: In a blender, combine lemon juice, olive oil, garlic cloves, brown onion, fresh rosemary, honey, and mustard. Blend until the mixture is smooth and well combined.
  6. First marinade application: Pour roughly half of the blended marinade over the skin-down side of the chicken and the potatoes. Spread the mixture evenly to coat everything well.
  7. Flip chicken skin-up: Flip the chicken pieces back so the skin side is facing up again.
  8. Second marinade application: Pour the remaining marinade evenly over the top of the chicken pieces, ensuring the skin side is fully covered.
  9. Cover and bake: Cover the dish with wet parchment paper and then aluminum foil to keep moisture in during cooking.
  10. Initial roasting: Place the dish in a preheated oven at 175°C (fan forced) and cook for 90 minutes.
  11. Uncover and continue cooking: Remove the parchment and foil covers, then roast for an additional 30 minutes to develop color and crispiness. Adjust time if more browning is desired.
  12. Rest: Remove the dish from the oven and allow the chicken and potatoes to rest for 10 minutes to retain juices.
  13. Serve: Plate the chicken pieces with the potatoes and enjoy your flavorful, tender Greek-inspired meal.

Notes

  • Using parchment paper under the chicken helps prevent sticking and makes cleaning easier.
  • Adjust seasoning quantities based on your taste preference.
  • If you prefer, substitute mustard with Dijon or whole grain for varied flavor.
  • Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
  • This dish pairs wonderfully with a fresh Greek salad or steamed green vegetables.

Keywords: Greek Lemon Chicken, Roasted Chicken, Greek Chicken with Potatoes, Mediterranean chicken recipe, Lemon garlic chicken, One dish chicken dinner

Find it online: https://kitchenbyrita.com/greek-lemon-chicken-with-potatoes-recipe/