greek lemon chicken with potatoes
This is a recipe that has been handed down from generation to generation. There is a regional difference from what region of Greece you are from that dictates how you make this chicken recipe. This chicken recipe is easy, amazingly moist yet crispy chicken and has an outstanding lemon flavor. The potatoes are crispy outside, tender inside, and filled with lemon/garlic flavor!
Blue Ribbon Recipe
This Greek lemon chicken with potatoes is a super easy meal for any night of the week. The spice rub is a delicious homemade Greek seasoning. It has plenty of garlic and herbs. You won't use all of the seasoning in the recipe, so you'll have it handy the next time you make this. Lemon adds a hint of bright citrus flavor to the meal. The chicken is filled with classic Greek flavors of garlic, oregano, lemon, and olive oil.
Ingredients
- SPICE RUB
- 3 1/2 tablespoons garlic powder
- 2 tablespoons dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons dried oregano
- - grated zest of either 1 lemon or 1 lime
- ADDITIONAL INGREDIENTS
- 4-5 pounds chicken thighs or chicken drumsticks
- 6-8 - potatoes, quartered
- 1/3 cup olive oil
- 1/2 cup lemon juice (I use the juice of the zested lemon and add enough bottled juice to equal 1/2 cup)
How To Make greek lemon chicken with potatoes
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Step 1Preheat oven to 325 F. Mix the rub ingredients in a small bowl. -
Step 2Rinse and dry your chicken thighs. Season both sides of your chicken thighs (legs) with rub and place in a large baking pan.
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Step 3Scrub the potatoes and quarter them.
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Step 4Place the potatoes in a medium bowl. Generously sprinkle the rub over the potatoes and add 1/2 of the lemon juice. Mix your potatoes thoroughly.
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Step 5Place potatoes in between chicken thighs.
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Step 6Pour the rest of the lemon juice over the chicken and potatoes.
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Step 7Drizzle with olive oil.
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Step 8Cover with aluminum foil. Bake for 1 hour. Drain excess juices from the baking pan. Do leave a bit of juice at the bottom though. Increase the oven temperature to 375 F. Uncover the foil from the pan. Bake for another 30 minutes and let the potatoes and chicken get nicely roasted. The chicken should have released some juices. You want to discard the excess juices otherwise your chicken and potatoes will not crisp.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
