Description
Greek Lemon Chicken & Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, quartered
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp paprika
Salt & pepper to taste
1/2 cup chicken broth
Fresh oregano (for garnish)
Directions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Marinade: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Coat Chicken & Potatoes: Place chicken thighs and potatoes in a baking dish. Pour the marinade over, tossing to coat evenly.
Add Broth: Pour chicken broth into the dish, ensuring the potatoes are partially submerged.
Roast: Bake for 40-45 minutes, basting occasionally with the pan juices, until the chicken is golden and cooked through (internal temp of 165°F/74°C).
Serve: Garnish with fresh oregano and serve warm!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~450 kcal per serving
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