Servings: 4 servings
Calories: 390kcal
Ingredients
- Chicken and Potatoes
- 3 lb 1.35 kg bone‑in, skin‑on chicken thighs and drumsticks (or mixed pieces)
- 4 –5 medium Yukon Gold potatoes cut into large wedges
- 1 tsp kosher salt for potatoes
- ½ tsp black pepper for potatoes
- 1 tsp paprika optional, for color
- Lemon Marinade
- ¼ cup 60 ml extra virgin olive oil
- ¼ cup 60 ml fresh lemon juice (about 2 lemons)
- 4 –6 garlic cloves minced or grated
- 2 tsp dried oregano
- 1 tsp dried thyme or rosemary
- 1 ½ tsp kosher salt for marinade
- ½ tsp black pepper
- 1 tsp Dijon or yellow mustard optional, for extra tang
- For the Pan and Garnish
- ½ cup 120 ml low‑sodium chicken broth or water
- 1 lemon sliced into rounds
- 2 tbsp chopped fresh parsley
- Kalamata olives for serving (optional)
Instructions
- Prep the Chicken and Potatoes
- Pat chicken pieces dry with paper towels. Trim excess skin or fat if needed.
- Peel (optional) and cut potatoes into even wedges so they cook at the same rate. Soak wedges in cold water 20–30 minutes, then drain and pat dry to help them crisp.
- Make the Lemon Marinade
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and mustard until emulsified.
- Marinate the Chicken
- Add chicken pieces to the bowl (or a large zip‑top bag) and toss to coat well.
- Marinate in the fridge at least 4 hours and up to 24 hours for best flavor. If short on time, 30–60 minutes at room temperature still adds good flavor.
- Season the Potatoes
- In a separate bowl, toss potato wedges with a few spoonfuls of the marinade, plus the potato salt, pepper, and paprika.
- Let sit while the oven preheats so they absorb flavor.
- Arrange in the Pan
- Preheat oven to 425°F (220°C). Lightly oil a large roasting pan or 13×9‑inch baking dish.
- Pour a little olive oil into the pan, then scatter the potatoes in an even layer.
- Nestle the marinated chicken pieces on top and between the potatoes, skin‑side up, without overcrowding.
- Pour any remaining marinade over everything. Add the chicken broth to the bottom of the pan (not over the skin). Arrange lemon slices over the chicken and potatoes.
- Roast Covered, Then Uncovered
- Cover pan tightly with foil and roast 35–40 minutes. This steams the chicken and potatoes so they become tender and flavorful.
- Remove foil and continue roasting 20–25 minutes, until the chicken skin is golden and crisp and potatoes are tender.
- If needed, broil for 2–4 minutes at the end to deepen browning.
- Check Doneness and Serve
- Use a meat thermometer: thighs/drumsticks should reach at least 175°F (79°C), breasts 165°F (74°C) for juicy meat.
- Let rest 5–10 minutes. Sprinkle with parsley and scatter kalamata olives on top, if using.
- Serve hot with pan juices spooned over the chicken and potatoes.
Notes
Use bone‑in, skin‑on chicken for best flavor and moisture; boneless pieces cook faster, so reduce baking time.
Yukon Gold potatoes hold their shape and become creamy inside; Russets will be slightly drier and may break more.
Adjust lemon to taste: add extra lemon slices or a squeeze of juice at the end for a brighter finish.
Great served with Greek salad, crusty bread, or warm pita to soak up the pan juices.
Nutrition
Calories: 390kcal | Carbohydrates: 22g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 96mg | Sodium: 400mg | Fiber: 3g | Sugar: 2g
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