Greek food is known for its bright flavors, fresh ingredients, and long history. One popular dish is Greek Lemon Chicken, which is simple yet delicious. It’s made with a tangy lemon marinade, juicy chicken, and herbs, reflecting Greece’s sunny scenery. This dish is great for family events or as a quick meal, showing that cooking and sharing food can be fun and warm.
Ingredients:
- 1.5 kg bone-in, skin-on chicken thighs
- 3 large potatoes, peeled and quartered
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- 1/4 cup chopped fresh dill, for garnish
Instructions:
- Preheat oven to 200°C (400°F).
- Prepare the chicken: In a large bowl, combine the lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper. Add the chicken thighs and toss to coat evenly.
- Arrange the chicken and potatoes: Place the chicken thighs and potatoes in a roasting pan in a single layer.
- Roast: Pour 1/2 cup of chicken broth over the chicken and potatoes. Roast for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
- Make the sauce: In a small bowl, whisk together the remaining 1/2 cup of chicken broth and 1 tablespoon of lemon juice.
- Serve: Pour the sauce over the chicken and potatoes. Garnish with chopped fresh dill.
Tips:
For a crispier skin, pat the chicken thighs dry before marinating.
You can substitute bone-in, skin-on chicken breasts for the thighs, but the cooking time may need to be adjusted.
Related
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- Chicken Cacciatore Recipe
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- Easy Chicken Recipes For Dinner With Few Ingredients
Greek Chicken Recipe
Craving something delicious? Try our Greek chicken recipe! It's packed with herbs and spices, perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 1.5 kg bone-in, skin-on chicken thighs
- 3 large potatoes, peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- 1 tsp dried rosemary
- 1 tsp freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth, divided
- ¼ cup chopped fresh dill, for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Prepare the chicken: In a large bowl, combine the lemon juice, olive oil, garlic, oregano, salt, rosemary, black pepper, and cayenne pepper. Add the chicken thighs and toss to coat evenly.
- Place the chicken thighs and potatoes in a roasting pan in a single layer.
- Pour 1/2 cup of chicken broth over the chicken and potatoes. Roast for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
- Make the sauce: In a small bowl, whisk together the remaining 1/2 cup of chicken broth and 1 tablespoon of lemon juice.
- Serve: Pour the sauce over the chicken and potatoes. Garnish with chopped fresh dill.