Greek Lemon Chicken and Potatoes

Plated Greek lemon chicken thigh with baby Yukon gold potatoes and parsley

5 from 2 votes

Greek Lemon Chicken and Potatoes

This Greek lemon chicken and potatoes is a one-skillet weeknight dinner: crispy-skinned chicken thighs and buttery baby Yukon Gold potatoes, brightened with fresh lemon, garlic, and oregano. No marinating and ready in under an hour.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Greek

Diet:

Servings: servings

Calories: 689kcal

Author: Ned Adams

Equipment

cast iron skillet
Tongs
Meat thermometer

Ingredients

2 tablespoons olive oil
5 bone-in, skin-on chicken thighs about 2 pounds
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon lemon zest
1 teaspoon dried oregano
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons chopped garlic
1 (24-ounce) bag baby Yukon Gold potatoes
chopped parsley optional garnish

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Instructions

Preheat a large ovenproof cast iron skillet over medium heat and preheat your oven to 375°F.
Add the oil to the pan and allow it to warm.
Season the chicken with the salt, pepper, lemon zest, and oregano. Place it skin side down in the skillet for about 5 minutes, until it releases easily from the pan and is lightly browned.
Remove the chicken from the pan and set it aside on a clean plate.
To the pan, add the butter, lemon juice, and garlic and stir together until the butter melts.
Add the potatoes and toss them in the sauce.
Place the chicken over the potatoes and move the skillet to the oven for 35 to 40 minutes, until the chicken reaches 165°F. Optional: cut a lemon in half and nestle the halves in the skillet while the chicken cooks, then squeeze over the chicken and potatoes at the end for extra lemon flavor.
Spoon some of the sauce over the chicken and garnish with chopped parsley if desired. Serve warm.

Notes

Pat the chicken dry before searing. Dry skin crisps instead of steaming in the pan.
Let the skin release on its own. If it sticks, it is not ready to flip. Forcing it tears the skin and you lose that golden crust.
Use a meat thermometer. Thighs are safe at 165°F, but closer to 175°F gives a slightly firmer, extra-tender texture.
Cut larger potatoes in half. Baby potatoes vary in size, so halve the big ones. They are done when a fork slides in easily.
Do not skip the roasted lemon halves. That squeeze of roasted lemon at the end adds a lot of brightness for almost no effort.
Rest before serving. A few minutes lets the juices redistribute so the chicken stays moist.
It doubles well. Since it is a one-pan meal, size up to a bigger skillet and stretch it into meal prep.

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