Greek Lemon Chicken and Potatoes
Tender chicken pieces and diced potatoes marinated in lemon and herbs, roasted together for an easy, flavorful, and complete meal.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 7
- Cuisine: Greek
- Difficulty: Easy
- Cost: $2.31/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- sheet pan
- quick
- roast
- healthy
- fresh
- budget-friendly
- tangy
Ingredients
- 2 pound chicken thigh (cut into 1-inch pieces)
- 2 pound yellow potato (peeled, diced into 1/2-inch cubes)
- 0.25 cup olive oil
- 0.25 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes (halved)
- 0.25 cup fresh parsley (chopped)
Instructions
- Preheat oven and prepare marinade: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 1/4 cup of olive oil, 1/4 cup of fresh lemon juice, 1 tablespoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Combine chicken and potatoes: Add 2 pounds of cut chicken thighs and 2 pounds of diced yellow potatoes to the bowl with the marinade. Toss well to ensure everything is evenly coated.
- Roast on sheet pan: Spread the chicken and potatoes in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir gently and add 1 cup of halved cherry tomatoes.
- Finish roasting: Continue to roast for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender and golden. Garnish with 1/4 cup of chopped fresh parsley, if desired, before serving.
Notes
For crispier potatoes, ensure they are spread in a single layer and not overcrowded on the baking sheet. A hotter oven or an extra few minutes can achieve more browning. This reheats well.
Nutrition (per serving)
- Calories: 331
- Protein: 28.6 g
- Carbohydrates: 25.2 g
- Fat: 15.2 g
- Fiber: 3.6 g
- Sodium: 458 mg
- Saturated Fat: 3 g
- Sugar: 1.8 g
- Cholesterol: 110 mg