Greek Chicken and Potatoes
This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Preheat the oven to 400 degrees F.
Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
Add the chicken and potatoes to the bowl; toss to coat with the marinade.
Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
Sprinkle with parsley. Garnish with lemon wedges and serve.
Calories: 425kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 694mg | Potassium: 622mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 14.7mg | Calcium: 37mg | Iron: 3.5mg