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Greek Lemon Chicken
Greek Lemon Chicken and Potatoes is a one-pan dinner of juicy chicken and crispy-edged potatoes in a bright lemon and garlic sauce. Roasting the potatoes first keeps them tender and golden. It is an easy, budget-friendly meal that feeds a family of four.
Servings 4
Calories 609kcal
Equipment
- Large sheet pan I used 21" x 15"
Ingredients
For the Marinade
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh oregano chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 2 large lemon juiced, about 6 tablespoons, + zest of 1 lemon
For the Chicken and Potatoes
- 4 chicken breasts boneless, skinless
- 1½ pounds Yukon Gold or Russet, cut into chunks
- 2 tablespoons olive oil
- 1 yellow onion sliced
- ½ cup chicken broth
- 2 tablespoons unsalted butter melted
Optional Garnish
- fresh herbs, olives, lemon slices
Instructions
- In a large bowl, whisk together 2 tablespoons of the olive oil, the garlic, oregano, thyme, paprika, salt, pepper, lemon zest, and lemon juice. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Preheat the oven to 400° Fahrenheit. Toss the potatoes and onion with the remaining 2 tablespoons olive oil and a pinch of salt.
- Spread the potatoes and onion in a single layer on a large sheet pan. Roast for 25 minutes, until they begin to soften and brown.
- Nestle the marinated chicken among the potatoes and pour all of the marinade over the chicken. Pour the chicken broth around the pan and drizzle the melted butter over the top.
- Roast for 25 minutes more, until the chicken reaches 165° Fahrenheit and the potatoes are crispy and tender. For deeper color, broil for a few minutes at the end, watching closely.
- Spoon the pan juices over the chicken and potatoes. Top with fresh herbs, olives, and lemon slices, if using.
Notes
FOOD SAFETY
Cook the chicken to 165° Fahrenheit, measured at the thickest part.MAKE AHEAD
Marinate up to 4 hours ahead in the fridge. The marinating time is hands-off and is not counted in the prep or cook time.Nutrition
Calories: 609kcal | Carbohydrates: 42g | Protein: 53g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 966mg | Potassium: 1736mg | Fiber: 6g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 47mg | Calcium: 112mg | Iron: 4mg