Mediterranean Oregano and Lemon make this a fully flavorful Chicken dinner, including potatoes. I love this dish, of course because it’s filled with that tart sweet lemony flavor but also because it’s like a fancy flare on comfort food. It’s one pan – one dish and lots of smiles.
Although there’s some prep-time with this dish, you can easily do it the night before and then let the oven and the ingredients do the rest the next day; which actually makes this the perfect hearty dinner for company.
You can serve it with a side of Tatziki Sauce or plain Greek yogurt and a side salad – make it authentic with a side Greek salad!
Mediterranean Chicken and Potatoes
- Cuisine: Greek
- 4–6 chicken thighs with skin on
- 2 russet potatoes (red potatoes are too waxy for this recipe – stick with an old-fashioned russet potato)
- 2 TBS dried oregano
- 1 TBS dried rosemary
- 1 teaspoons salt
- 1 teaspoon pepper
- A pinch of cayenne pepper to taste
- 1 teaspoon minced garlic
- 1/2 fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2/3 cup of chicken broth or chicken stock
- Preheat oven to 450 degrees
- Pat chicken with a paper towel and place in a zip top bag.
- Add all ingredients, except chicken broth to bag and mix well.
- Place in refrigerator for 1 hour or even overnight.
- After marinating, place chicken, potatoes and marinade into large baking dish.
- Preheat oven to 425 degrees. Bake, uncovered for 45 minutes. (After 20 minutes, baste chicken and potatoes with pan drippings and cook for another 25 minutes.)
- After 45 minutes, remove chicken and set aside, baste potatoes and place under broiler for another 5-7 minutes until the start to turn brown and toasty.
- Now place potatoes and chicken onto a serving platter.
- In the same baking dish, add the chicken stock to deglaze the pan.
- Strain the sauce and pour over the chicken and potatoes.