Description
A flavorful and easy-to-make Greek-inspired recipe featuring tender roasted chicken thighs and crispy baby potatoes, marinated in a zesty lemon and oregano mixture, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
Marinade
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Zest of 1 lemon
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper, paprika, and lemon zest to create a flavorful marinade.
- Coat Chicken and Potatoes: Place chicken thighs and halved baby potatoes in a large mixing bowl. Pour the marinade over them and toss well to ensure everything is evenly coated with the mixture.
- Arrange on Baking Dish: Transfer the marinated chicken and potatoes onto a large baking dish or sheet pan, laying them out in a single layer. Make sure chicken thighs are skin-side up for better crispiness.
- Roast: Bake in the preheated oven for 40 to 45 minutes until the chicken is cooked through, golden brown, and the potatoes are tender.
- Optional Broil for Crispiness: For extra crispy skin, switch the oven to broil and cook for an additional 2 to 3 minutes at the end of roasting.
- Rest and Garnish: Remove from oven and let the chicken rest for 5 minutes before serving. Sprinkle with freshly chopped parsley for a bright, fresh finish.
Notes
- Add sliced red onions or bell peppers to the pan for extra flavor and color.
- Serve with tzatziki or a fresh Greek salad for a complete and balanced meal.
