Greek Lemon Chicken with Potatoes
There is a regional difference from what region of Greece you are from which depends on how you make this chicken recipe.
Easy,amazingly moist yet crispy chicken with outstanding lemon flavor. The potatoes are crispy and also tender on the inside, and again outstanding lemon/garlic flavor!!
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- 3 1/2 Tbsp
- garlic powder
- 2 Tbsp
- thyme, dried
- 1 Tbsp
- 1 tsp
- 3 Tbsp
- oregano, dried
- grated zest of either 1 lemon or 1 lime
- 4-5 lb
- chicken thighs or chicken drumsticks
- potatoes quartered
- 1/3 c
- olive oil
- 1/2 c
- lemon juice (i use the juice of the zested lemon and add enough botteled juice to equal 1/2 cup)
1Preheat oven to 325F.
Rinse and dry your chicken thighs. Season both sides of your chicken thighs (legs) with rub and place in a large baking pan.
2Scrub your potatoes and quarter. Place in a medium bowl.
Add the rest of your rub and 1/2 your lemon juice. Mix your potatoes thoroughly and place potatoes in between chicken thighs. Fill your pan.
Pour rest of juice all over your chicken and potatoes.
Drizzle with olive oil.
3Cover with aluminum foil. Bake for 1 hour.
Drain excess juices out of baking pan, (chicken should have released some juices, you want to discard the excess juices otherwise your chicken and potatoes will not crisp), do leave a little bit of juice though at the bottom.
Bake for another half hour. Last half an hour of baking, increase baking temp. to 375. Uncover foil from pan and let potatoes and chicken get nicely roasted.
Remove from oven, let sit for 5-7 minutes or so.
Plate your chicken and potatoes onto a plate and taking some of the leftover sauce from the baking pan, drizzle it over your chicken and potatoes.
Serve with a nice salad and some rolls (crusty rolls are even better) for dipping into the sauce!!