Description
This flavorful Greek Garlic Chicken with Roasted Potatoes is an easy and delicious one-pan meal that’s perfect for a weeknight dinner. Tender chicken thighs or breasts are marinated in a zesty garlic and lemon mixture, then roasted with seasoned baby potatoes until golden and crispy. Garnish with fresh parsley and lemon wedges for a touch of brightness.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1/4 cup olive oil
- 5 cloves garlic, minced
- juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- zest of 1 lemon
For the Potatoes:
- 1 ½ pounds baby potatoes, halved
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, garlic, lemon juice, red wine vinegar, oregano, thyme, salt, pepper, paprika, and lemon zest.
- Marinate the chicken and potatoes: Add chicken and potatoes to the bowl and toss to coat evenly.
- Roast: Transfer the chicken and potatoes to a large baking dish or sheet pan in a single layer. Roast for 40–45 minutes until chicken is golden and cooked through and potatoes are tender.
- Optional: Broil for an additional 2–3 minutes for crispier skin.
- Rest and serve: Let rest for a few minutes before serving. Garnish with parsley and lemon wedges if desired.
Notes
- For crispier potatoes, place them cut-side down on the pan.
- You can marinate the chicken and potatoes ahead of time for even more flavor.
- Serve with tzatziki or a Greek salad on the side.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg
