Ingredients
6 bone-in, skin-on chicken thighs (about 2½ pounds)
2 pounds Yukon Gold potatoes, cut into wedges
¼ cup extra virgin olive oil
⅓ cup freshly squeezed lemon juice (about 2 large lemons)
Zest of 1 lemon
6 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 teaspoon honey (optional, balances acidity)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Optional: ¼ cup crumbled feta cheese
Instructions
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Preheat oven to 425°F (220°C).
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In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, honey, salt, and pepper until fully combined and aromatic.
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Place the potato wedges in a large rimmed baking sheet or roasting pan. Pour half of the lemon mixture over the potatoes and toss thoroughly to coat. Spread into a single even layer.
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Pat the chicken thighs dry with paper towels to ensure crispy skin. Arrange chicken skin-side up over the potatoes.
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Pour the remaining marinade evenly over the chicken. Carefully pour chicken broth around the pan (avoid pouring directly over the skin to maintain crispiness).
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Roast uncovered for 45–55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is deep golden brown.
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Halfway through roasting, spoon pan juices over the potatoes for maximum flavor.
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If needed, broil for 2–3 minutes at the end for extra crispy skin.
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Let rest 5–10 minutes before serving. Garnish with fresh parsley, lemon wedges, and feta if desired
Notes
For extra crispy potatoes, parboil them for 8 minutes before roasting.
Do not overcrowd the pan; use two pans if necessary to avoid steaming.
Fresh lemon juice is essential for authentic Greek flavor.
You can marinate the chicken up to 8 hours in advance for deeper flavor.
Leftovers reheat best in the oven at 375°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free