Greek Lemon Chicken

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: people

Greek Lemon Chicken and Potatoes is the ultimate easy one-pot meal, bringing together tender, juicy chicken and golden roasted potatoes in a bright, flavorful sauce of fresh lemon, garlic, and oregano.

Ingredients

For The Lemon and Garlic Sauce

¼ cup olive oil
⅓ cup lemon juice
5 garlic cloves, minced
½ teaspoon fresh oregano, or 1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup chicken broth

For the Chicken and Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into wedges
4 leg quarters, skin on
1 medium onion, peeled, halved then sliced
1 teaspoon salt
1 teaspoon salt
¼ teaspoon black ground pepper
1 lemon, sliced into 1/4 inch rounds (Optional)

US - Metric

Instructions

Preheat oven to 375 F
Toss the potatoes with chicken broth, lemon juice, half of the olive oil, minced garlic, sliced onions, ¼ teaspoon salt, and fresh oregano. Place the well-coated potatoes on the bottom of a large Dutch oven or roasting pan.
Rub the chicken with the remaining olive oil. Season generously with the remaining salt and pepper, then place the chicken quarters on top of the potatoes. Cover and roast in the center of the oven for 45 minutes.
Remove the lid, give the potatoes a quick stir, and continue cooking, uncovered, for another 30 to 40 minutes, or until the chicken reaches 165F and the potatoes are tender. Add more time if needed.
To get more color on the chicken, place the Dutch oven under the broiler briefly to give the skin that golden, crispy color. Watch it carefully so it does not burn.

Equipment

Notes

Not all ovens are the same, and altitude can interfere with the cooking process. Another way to know if your chicken is cooked is to poke it with a fork. If no juices are running off, then it is ready.
To have a crispier skin and do not have a broiler, sear the chicken skin-side down on a skillet with a bit of olive oil for about 5 minutes, or until you can easily move them around in the skillet and the skin is not separating from the chicken. This step is not necessary if you have a broiler and intend to use it.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.