Lemon does so much for chicken thigh recipes with potatoes. There is something about a drizzle of lemon juice that just makes everything taste better! The same is true for shrimp recipes. Chicken thighs are very flavorful and versatile. My kids love when I make them in the crockpot.
Ingredients You’ll Need:
To make Greek lemon potatoes and chicken, you will need the following ingredients:
- Bone-in, skin-on chicken thighs
- Red potatoes
- Lemon juice
- Olive oil
- Garlic
- Dried oregano
- Paprika
- Rosemary
- White wine
- Fresh oregano or parsley
You can use your favorite potatoes and remove the skin from the chicken thighs if you prefer.
How to Make Green Lemon Chicken and Potatoes?
To make Greek Lemon Chicken follow these steps:
- Using a large bowl, combine the chicken thighs and red potatoes with the lemon juice, olive oil, garlic, dried oregano, paprika, rosemary, salt, and pepper to taste. Toss to combine
- Cover the bowl with plastic wrap and refrigerate for 30 mins
- Preheat the oven to 425F. Place the chicken thighs (skin side up), potatoes, and any juices on a baking sheet or roasting pan
- Pour the white wine over the chicken and potatoes and bake for 40 minutes. Check twice just to make sure there is still a little liquid on the bottom. Add more wine as needed
What to Serve with Greek Lemon Chicken?
Pasta Salad is a great side dish for Greek Lemon Chicken. Cucumber, Tomato, and Onion salad is another family favorite, and for dessert, Mini Lemon Drop Cakes keep the theme going!
How to Store and Reheat Greek Lemon Potatoes and Chicken?
You can store any room-temperature leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 4 months. To reheat, you can either microwave them until hot or reheat them in a 350F oven.
Other chicken thigh recipes you might enjoy:
Greek Lemon Chicken with potatoes is zesty, crispy, and delicious!
Greek Lemon Chicken and Potatoes Recipe
Ingredients
- 5 bone-in, skin-on chicken thighs
- 3 cp red potatoes, diced
- ⅓ cp lemon juice
- ¼ cp olive oil
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried rosemary
- ½ tsp red pepper flakes
- Salt and pepper to taste
- ⅓ cp white wine
- Chopped fresh oregano or parsley for garnish
Instructions
- Using a large bowl, combine the chicken thighs, diced potatoes, lemon juice, olive oil, minced garlic, dried oregano, dried rosemary, red pepper flakes, salt, and pepper. Toss to combine. Cover and refrigerate for 30 mins
- Preheat the oven to 425F. Place the chicken thighs (skin side up) and the potatoes on a baking sheet or roasting pan along with the marinade. Pour the white wine over them and bake for 40 mins. Flip the potatoes at the 20 min mark and make sure there is still liquid in the bottom. Add more wine if needed. Serve with chopped parsley or oregano on top
Carole-Anne Promades-Sanchas
Monday 29th of July 2024
My sons and I just LOVE this recipe! They make sure to ask me to make it at least once a week! I have been making it once a week since I found the recipe about 2 months ago. It is just so delicious and delightfully loaded with taste. I didn’t change one thing other than I use russet potatoes most of the time. My compliments to the chef. In fact, I’m putting a pan of this in my oven right after I finish this comment. 😋😊
Molly
Sunday 5th of November 2023
Fantastic recipe.,,So easy and delicious. The white wine was a great acid addition. I added 8oz of baby Bella mushroom and a quartered red onion. I think it’s important to towel dry potatoes and thighs prior to adding spice/oil so that everything browns well on large sheet pan thank you Jessica