Quick & Easy Greek Lemon Chicken

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Zesty, lemony, and herby roasted Greek Lemon Chicken and potatoes are flavorful and take only 10 minutes to prepare, the rest is marinating and cooking time. Lemon juice, olive oil, garlic, oregano, and rosemary make a tangy and delicious marinade suited for any protein!

Easy Greek Lemon Chicken

How Long Do I Have To Marinate Chicken For The Best Flavor?

You can marinate chicken from one hour to overnight. The longer you marinate chicken, the more flavor it will have. Add the potatoes the last 30 minutes of marinating time.

Easy Greek Lemon Chicken

What If I Don’t Want To Use White Wine?

If you don’t want to use white wine you can use chicken broth instead in the same amount.

How Do I Know When The Chicken Is Cooked?

Chicken is cooked through when it reaches an internal temperature of 165 F. If you don’t have a meat thermometer, cut into it and the juices should run clear. If they are red or have a pinkish color, it may need a little longer.

Easy Greek Lemon Chicken

Cooking Tips:

  1. For easier cleanup, cover the baking sheet with foil.
  2. Try to make the potato cubes roughly the same size so they cook evenly.
Easy Greek Lemon Chicken

Quick & Easy Greek Lemon Chicken

Lemon juice, olive oil, garlic, oregano, and rosemary make a tangy and delicious marinade!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5 SERVINGS
Calories: 432kcal
Author: Kathy

Ingredients

  • 5 - 4 oz bone-in chicken thighs
  • 3 cups red potatoes, cut into 1-inch cubes
  • cup lemon juice
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • Freshly cracked black pepper to taste
  • cup white wine
  • Chopped fresh oregano or parsley for garnish

Instructions

  • Mix the lemon juice, olive oil, garlic, oregano, rosemary, red pepper flakes, salt, and pepper in a large bowl until well combined. Add the chicken thighs and potatoes, and toss until fully covered in the marinade. Cover and refrigerate for 30 mins.
  • Preheat the oven to 450 F. Place the chicken thighs (skin-side-up) and potatoes on a baking sheet.
  • Pour the marinade from the bowl and the white wine over the chicken and potatoes and bake for 40 minutes.
  • Every few minutes check the chicken and add more wine as needed if you feel it is drying out.

Nutrition

Calories: 432kcal | Carbohydrates: 17g | Protein: 30g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 781mg | Potassium: 446mg | Fiber: 2g | Sugar: 1.4g | Vitamin A: 7IU | Vitamin C: 12mg | Calcium: 1mg | Iron: 6mg
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