This Mediterranean Greek Lemon Chicken with Potatoes has a juicy and tender texture. We prepare this Greek chicken with bone-in chicken thighs, Yukon Gold potatoes, olive oil, fresh lemon juice, garlic, oregano, thyme, paprika, chicken broth, Dijon mustard, parsley, and lemon slices. This Greek chicken contains approximately 24 g net carbs and nearly 520 calories. We bake this Greek chicken in one roasting pan for crispy edges and juicy chicken. This Mediterranean Greek Lemon Chicken with Potatoes is perfect for family dinners, meal prep, weekend gatherings, holiday meals, cozy evenings, and special occasions. You can refrigerate these chicken and potatoes for up to four days or freeze them for nearly two months, so you can prepare them earlier. You can serve this Greek chicken with Greek Salad, Tzatziki Sauce, Garlic Flatbread, Lemon Herb Rice, or Roasted Mediterranean Vegetables for a complete and flavorful meal.
STATS:
- Course: Main Course
- Calories: 520 kcal
- Diet: Mediterranean Diet
- Prep time: 20 minutes
- Cuisine: Greek, Mediterranean
- Cook time: 1 hour 15 minutes
- Portion size: 1 chicken thigh
- Cooking mode: Oven
- Total servings: 6
- Difficulty level: Easy
- Total time: 1 hour 35 minutes
TOOLS:
- Baking dish
- Bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer
- Garlic press
- Tongs
- Aluminum foil
INGREDIENTS:
CHICKEN AND POTATOES:
- 6 bone-in chicken thighs
- 2 lbs Yukon Gold potatoes
- Olive oil, one third cup
- Half cup of lemon juice
- 1 cup chicken broth
- 6 garlic cloves
- 2 tsp oregano
- One teaspoon thyme
- paprika, one tsp.
- One teaspoon salt
- 1 lemon
- 1 tbsp Dijon mustard
- 2 tbsp parsley
- 1/2 tsp black pepper
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CHICKEN THIGHS:
- The chicken will remain moist and tender if it has thighs. You can also use chicken drumsticks, bone-in chicken breasts, or boneless chicken thighs.
YUKON GOLD POTATOES:
- Yukon Gold potatoes are used to provide a creamy interior and crispy roasted texture. As a substitute, we can use Russet potatoes, red potatoes, or sweet potatoes.
OLIVE OIL:
- Olive oil will add richness and authentic Mediterranean flavor to this chicken. You may additionally utilize butter or avocado oil.
LEMON JUICE:
- Fresh lemon juice is utilized to create the bright and tangy Greek-style flavor. Alternatively, we can use lime juice or white wine vinegar with lemon zest.
GARLIC:
- Garlic will provide a deep savory flavor and aromatic Mediterranean taste to the chicken and potatoes. As a replacement, you can use garlic powder, roasted garlic, or shallots.
OREGANO:
- Oregano is used to give this recipe its classic Greek herb flavor. We may also use Italian seasoning, marjoram, or rosemary instead.
CHICKEN BROTH:
- Chicken broth helps keep the potatoes moist and flavorful during roasting. Alternatively, you can use vegetable broth or white wine.
DIJON MUSTARD:
- Dijon mustard will improve the marinade with mild sharpness and depth of flavor. We can also use whole-grain mustard instead.
INSTRUCTIONS:
- Warm the empty oven to 400°Fahrenheit and gently coat a dish.
- Stir the Dijon mustard, olive oil, black pepper, lemon juice, salt, chicken broth, paprika, garlic, thyme, and oregano in a dish.
- Put the potato wedges uniformly in a roasting pan.
- Spread 1/3 of the marinade on the potatoes and mix to coat them perfectly.
- The chicken thighs should be well dried using the paper towels.
- Put the chicken thighs on the potatoes.
- Distribute the leftover marinade on the potatoes and chicken.
- Place the lemon slices in a pan and bake them without covering, for about forty-five minutes.
- Eliminate it from the oven & gently put a tbsp. of a few juices on the potatoes and chicken
- Put the pan back in the oven and bake till the chicken’s texture becomes crispy and golden.
- And the potatoes become caramelized and tender, for about thirty minutes.
- Serve these heated chicken and potatoes with more lemon wedges and fresh parsley.
TIPS:
- Lastly, we broil it for about three minutes for an additional crispy texture.
- To achieve a rich flavor, marinade the chicken for approximately two hours.
- Use the fresh lemon juice for perfect flavor.
- We utilize bone-in chicken to provide a juicier meat.
SERVING SUGGESTIONS:
SIDE DISHES:
- Greek village salad
- Tzatziki sauce
- Roasted Mediterranean vegetables
- Cucumber tomato salad
- Lemon herb rice
BREADS:
- Warm pita
- Garlic flatbread
- Rustic sourdough
- Mediterranean focaccia
- Toasted naan
ADD-ONS:
- Crumbled feta cheese
- Kalamata olives
- Pickled onions
- Fresh dill yogurt sauce
- Marinated cucumbers
SOUPS:
- Lentil
- Lemon rice
- Chickpea
- Tomato basil
- Roasted red pepper
BEVERAGES:
- Sparkling lemon water
- Iced herbal tea
- Fresh mint lemonade
- Cucumber cooler
- Citrus iced tea
STORAGE INFORMATION:
FRIDGE:
- Store it for a minimum of 4 days in a tight-fitting box.
FREEZER:
- Store the cooked chicken and potatoes for nearly 30-60 days.
FAQs:
May we utilize the boneless chicken?
- Yes, you can use boneless thigh or breast, as they will work perfectly.
Why do my potatoes not become crispy?
- You may crowd the pan too much. Make sure there is perfect roasting space for evaporation.
Could we prepare this cuisine earlier?
- Yes, you can prepare the potatoes and marinate the chicken around 24 hours beforehand.
Will we use the veggies?
- Sure, you can use carrots, roasts, bell peppers, onions, and zucchini.
Which herbs are perfect for using?
You can use dill, oregano, thyme, and rosemary
NUTRITIONAL FACTS:
calories: 520 kcal
Sodium: 640 mg
Net carbs: 24 g
Fiber: 4 g
Sugar: 3 g
Fats: 29 g
Proteins: 38 g
Portion Size: 1 chicken thigh
Total carbs: 28 g