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Baked Greek Lemon Herb Chicken with Potatoes

Close-up of a perfectly roasted piece of greek chicken with crispy skin next to lemon-herb roasted potatoes.
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A simple recipe for juicy, flavorful chicken baked with potatoes using classic Greek lemon and herb seasoning. This works well for weeknight meals or meal prepping.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1.5 lbs small red potatoes, quartered
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, and paprika to make the marinade.
  3. Place the chicken and quartered potatoes in a large bowl or a large zip-top bag. Pour half of the marinade over the chicken and potatoes. Toss to coat everything evenly.
  4. Arrange the chicken and potatoes in a single layer on a large, rimmed baking sheet. Drizzle the remaining marinade over the top.
  5. Bake for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and slightly browned.
  6. Let the chicken rest for 5 minutes before serving with the roasted potatoes.

Notes

  • For extra tender chicken, marinate the meat in the refrigerator for at least 2 hours before baking.
  • If you prefer a sheet pan meal with more vegetables, add chopped onions and bell peppers during the last 20 minutes of baking.
  • You can substitute chicken thighs for breasts; thighs generally stay juicier.

Nutrition

Find it online: https://eatableempress.com/best-greek-chicken-recipe-juicy/