Greek Lemon Chicken and Potato Bake: A Flavorful Family Feast

This Greek Lemon Chicken and Potato Bake recipe is a symphony of flavors, combining the zesty brightness of lemon with the savory goodness of chicken and potatoes. It’s a one-pan wonder that’s both incredibly easy to make and deeply satisfying, perfect for a weeknight dinner or a weekend gathering. The chicken becomes incredibly tender and infused with the vibrant lemon-herb marinade, while the potatoes roast to golden perfection, absorbing all the delicious juices. This dish is a celebration of simple, fresh ingredients, bringing the taste of the Mediterranean to your table.

## Why You’ll Love This Recipe

* **Simple and Easy:** This recipe requires minimal prep work and is mostly hands-off once it’s in the oven.
* **Flavorful:** The lemon-herb marinade infuses the chicken and potatoes with a bright, tangy, and savory flavor.
* **One-Pan Wonder:** Less cleanup! Everything cooks together in one pan.
* **Versatile:** You can easily adapt this recipe to your liking by adding different vegetables or herbs.
* **Family-Friendly:** Even picky eaters will enjoy the delicious combination of chicken and potatoes.
* **Make-Ahead Option:** The chicken can be marinated ahead of time for even more flavor.

## Ingredients You’ll Need

* **Chicken:** Bone-in, skin-on chicken thighs are ideal for this recipe because they stay juicy and flavorful during baking. You can also use chicken drumsticks or a whole cut-up chicken.
* **Potatoes:** Yukon gold potatoes are a great choice because they have a creamy texture and hold their shape well during roasting. Russet potatoes also work, but they may become slightly drier.
* **Lemons:** Fresh lemons are essential for the bright, citrusy flavor of this dish. You’ll need both the juice and the zest.
* **Olive Oil:** Extra virgin olive oil adds richness and helps to brown the chicken and potatoes.
* **Garlic:** Fresh garlic adds a pungent and aromatic flavor to the marinade.
* **Dried Oregano:** A classic Greek herb that adds a warm and earthy flavor.
* **Dried Rosemary:** Another aromatic herb that complements the lemon and garlic flavors.
* **Salt and Pepper:** To season the chicken and potatoes.
* **Optional:** Fresh parsley, crumbled feta cheese, Kalamata olives for garnish.

## Detailed Recipe Instructions

### Prep Time: 20 minutes

### Cook Time: 60-75 minutes

### Serves: 4-6

### Ingredients:

* 2.5 lbs Bone-in, skin-on chicken thighs (about 6-8 thighs)
* 2 lbs Yukon gold potatoes, peeled and cut into 1-inch cubes
* 2 large lemons, zested and juiced
* 1/4 cup Extra virgin olive oil
* 4 cloves Garlic, minced
* 2 teaspoons Dried oregano
* 1 teaspoon Dried rosemary
* Salt and pepper to taste
* Optional garnishes: Fresh parsley, crumbled feta cheese, Kalamata olives

### Equipment

* Large bowl
* 9×13 inch baking dish
* Lemon zester
* Lemon juicer
* Measuring cups and spoons

### Step-by-Step Instructions

#### 1. Prepare the Chicken

* Pat the chicken thighs dry with paper towels. This helps them to brown better in the oven.
* Trim any excess fat from the chicken thighs, if desired.
* Place the chicken thighs in a large bowl.

#### 2. Prepare the Marinade

* In a small bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried rosemary, salt, and pepper.
* Pour the marinade over the chicken thighs in the large bowl.
* Use your hands to rub the marinade all over the chicken, ensuring that each piece is well coated.

#### 3. Marinate the Chicken (Optional, but Recommended)

* Cover the bowl with plastic wrap or a lid.
* Refrigerate the chicken for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be.

#### 4. Prepare the Potatoes

* While the chicken is marinating, peel and cube the potatoes into 1-inch pieces.
* Place the potatoes in the 9×13 inch baking dish.
* Drizzle the potatoes with a tablespoon of olive oil and season with salt and pepper.
* Toss the potatoes to coat them evenly with the oil and seasonings.

#### 5. Assemble the Dish

* Preheat the oven to 400°F (200°C).
* Arrange the marinated chicken thighs over the potatoes in the baking dish, skin side up.
* Pour any remaining marinade from the bowl over the chicken and potatoes.
* Make sure the potatoes are in a single layer for even roasting. If necessary, use a larger baking dish.

#### 6. Bake the Chicken and Potatoes

* Place the baking dish in the preheated oven.
* Bake for 60-75 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
* Halfway through baking, after about 30 minutes, you can baste the chicken and potatoes with the pan juices to keep them moist and flavorful. You can also flip the potatoes at this point to ensure even browning.
* If the chicken skin starts to brown too quickly, you can tent the baking dish with aluminum foil for the remaining baking time.

#### 7. Rest and Serve

* Once the chicken and potatoes are cooked through, remove the baking dish from the oven.
* Let the dish rest for 5-10 minutes before serving.
* Garnish with fresh parsley, crumbled feta cheese, and Kalamata olives, if desired.
* Serve hot and enjoy!

## Tips for Perfect Greek Lemon Chicken and Potato Bake

* **Don’t overcrowd the pan:** Make sure the chicken and potatoes are arranged in a single layer to ensure even cooking. If necessary, use two baking dishes.
* **Use high-quality ingredients:** Fresh lemons, good quality olive oil, and fresh herbs will make a big difference in the flavor of this dish.
* **Marinate the chicken:** Marinating the chicken for at least 30 minutes will allow the flavors to penetrate the meat, resulting in a more flavorful dish.
* **Check the internal temperature of the chicken:** Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
* **Baste the chicken and potatoes:** Basting the chicken and potatoes with the pan juices during baking will keep them moist and flavorful.
* **Rest the dish before serving:** Letting the dish rest for 5-10 minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful chicken.

## Variations and Adaptations

* **Add vegetables:** You can add other vegetables to this dish, such as bell peppers, onions, zucchini, or cherry tomatoes. Add the vegetables to the baking dish along with the potatoes.
* **Use different herbs:** You can experiment with different herbs, such as thyme, dill, or mint.
* **Add a touch of spice:** Add a pinch of red pepper flakes to the marinade for a touch of heat.
* **Make it vegetarian:** Replace the chicken with chickpeas or halloumi cheese for a vegetarian option.
* **Use different cuts of chicken:** While bone-in, skin-on chicken thighs are recommended, you can also use chicken drumsticks, chicken breasts (although they may be drier), or a whole cut-up chicken.
* **Add wine:** Add 1/2 cup of dry white wine to the marinade for a deeper flavor.

## Serving Suggestions

This Greek Lemon Chicken and Potato Bake is a complete meal on its own, but you can also serve it with a side salad, such as a Greek salad or a simple green salad.

Here are some other serving suggestions:

* **Greek Salad:** A classic Greek salad with tomatoes, cucumbers, onions, olives, and feta cheese is a perfect complement to the chicken and potatoes.
* **Tzatziki Sauce:** A cool and refreshing tzatziki sauce made with yogurt, cucumber, garlic, and dill is a great dipping sauce for the chicken and potatoes.
* **Pita Bread:** Serve with warm pita bread for scooping up the delicious pan juices.
* **Lemon Rice:** A simple lemon rice is a great side dish to soak up the flavors of the chicken and potatoes.
* **Green Beans:** Steamed or roasted green beans are a healthy and delicious side dish.

## Make-Ahead Instructions

You can prepare the chicken and marinade up to 24 hours in advance. Simply combine the chicken and marinade in a bowl, cover, and refrigerate. When you’re ready to bake, proceed with the recipe as directed. You can also chop the potatoes ahead of time and store them in a bowl of cold water to prevent browning. Drain the potatoes before adding them to the baking dish.

## Storage and Reheating Instructions

* **Storage:** Store leftover Greek Lemon Chicken and Potato Bake in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken and potatoes in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but they may not be as crispy.

## Nutritional Information (approximate, per serving)

* Calories: 550-650
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 30-40g

## Conclusion

This Greek Lemon Chicken and Potato Bake is a guaranteed crowd-pleaser. It’s easy to make, incredibly flavorful, and perfect for any occasion. With its bright citrusy flavors and tender chicken and potatoes, this dish is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of the Mediterranean!

Enjoy cooking and *Bon appétit!*