Greek Lemon Chicken and Potatoes

• 4 boneless, skinless chicken thighs
• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt to taste
• Freshly ground black pepper to taste
• 1 lemon, sliced
• 1/4 cup fresh parsley, chopped
• Optional: 1/2 tsp red pepper flakes

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. 3 Add chicken and potatoes to the bowl, tossing to coat evenly.
4. 4 Transfer to a baking dish, spreading out in a single layer.
5. 5 Scatter lemon slices over the top.
6. 6 Roast in the preheated oven for 45 minutes, or until chicken is cooked through and potatoes are tender.
7. 7 Sprinkle with parsley before serving.
8. 8 Optional: Add red pepper flakes for a kick.

Nutrition

Tips

• For extra flavor, marinate the chicken and potatoes in the fridge for at least 30 minutes before roasting.
• If potatoes are large, cut into smaller pieces for even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Pair with a crisp Greek salad and warm pita bread for a complete meal.
• Serve with a squeeze of fresh lemon and a dollop of tzatziki sauce.

FAQ