The Greek lemon chicken supper with garlic and herb roast potatoes is not only one of the most well-known dishes, but it is also one of the recipes that comes with the least amount of effort in terms of preparation and production. This is because the chicken is roasted with garlic and herbs. Due to the fact that the chicken meals are seasoned with garlic and herbs, this is the result. This is the end product that comes about as a consequence of roasting the chicken with garlic and various herbs first. As a result, it is exceptionally well-suited for preparation that is regarded as being of an easy nature.
This is because it can be prepared in a single roasting pan, which, in addition to being exceedingly convenient, is the reason for its popularity. As one of the reasons why it is considered to be one of the most well-known elements of it, the fact that it is reasonably easy to use is one of the reasons why it is believed to be such. Among the numerous other elements that contribute to its worldwide awareness, this is one of those factors that contributes to its global significance.
Furthermore, it is one of the foods that the vast majority of people consider to be of excellent quality and that they take pleasure in consuming. The reason for this is that it is one of the dishes that they take pleasure in eating. To add insult to injury, it is one of the foods that the overwhelming majority of people perceive to be of superior quality and that they take pleasure in eating.
Chicken
This is due to the fact that it is one of the dishes that they enjoy eating and find themselves looking forward to eating. My own favorite is to eat the lemony crispy chicken, which is a food that has been proved to be easy on the wallet, a cuisine that is well-liked by a great number of people, and a dish that has been demonstrated to be easy on the wallet.
Ingredients
- 4 pounds skin-on, bone-in chicken thighs
- 3 russet potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1 teaspoon chopped fresh oregano, or to taste
Directions
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
Transfer potatoes to the platter with chicken.
Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
Strain pan juices into a measuring cup and pour over chicken and potatoes.
Sprinkle with fresh oregano. Serve and enjoy!
FAQ:
- What ingredients do I need?
- Chicken pieces (preferably thighs or drumsticks)
- Potatoes, preferably russet or Yukon Gold
- Lemon juice and zest
- Olive oil
- Garlic
- Oregano
- Salt and pepper
- Optional: Chicken broth, fresh herbs like parsley or dill for garnish
- How do I prepare the chicken?
- Start by marinating the chicken in a mixture of lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Let it marinate for at least 30 minutes, or ideally overnight for maximum flavor.
- How do I prepare the potatoes?
- Peel and cut the potatoes into wedges or chunks. Toss them in olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- What’s the cooking method?
- Preheat your oven to 400°F (200°C). Place the marinated chicken pieces and potatoes in a single layer on a baking dish or sheet pan.
- Roast in the oven for about 45-60 minutes or until the chicken is cooked through and the potatoes are golden brown and crispy. Flip the chicken and potatoes halfway through cooking for even browning.
- How do I know when it’s done?
- The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check for doneness.
- The potatoes should be fork-tender and golden brown on the edges.
- Can I add other ingredients?
- Absolutely! You can add other Mediterranean-inspired ingredients like cherry tomatoes, olives, onions, or bell peppers for extra flavor and color.
- How do I serve it?
- Serve the Greek Lemon Chicken and Potatoes hot, garnished with fresh herbs like parsley or dill, and additional lemon wedges on the side for squeezing.
- Can I make it ahead of time?
- While this dish is best enjoyed fresh out of the oven, you can prepare the marinade and marinate the chicken and potatoes ahead of time. Just cover and refrigerate until you’re ready to roast them.
- What do I do with leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving.
Read More: Chicken Milanese