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Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes Recipe

Karen Tedesco
Easy, tasty baked chicken with crusty potatoes in lemony sauce, full of healthful Mediterranean flavors. This makes a perfect weeknight dinner straight out of the oven.
5 from 6 votes
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Chicken
Cuisine Mediterranean
Servings 6 servings
Calories 974 kcal

Ingredients
 

Lemon Potatoes:

  • 3 pounds (1.36 kg) yellow potatoes such as Yukon Gold, quartered
  • 1/3 cup (75 ml) chicken stock or water
  • 1/2 cup (125 ml) fresh lemon juice about 4 large lemons
  • 1/2 cup (125 ml) olive oil
  • 1 tablespoon kosher salt or 2 teaspoons table salt
  • 2 tablespoons dried oregano

Greek Chicken:

  • 1 leek white and light green sections sliced
  • 1 shallot chopped
  • 2 1/2 pounds (1.25 k) boneless skinless chicken thighs (6-8 pieces)
  • Kosher salt
  • 1/4 cup (60 ml) dry white wine or lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 pint (300 g) cherry tomatoes
  • 1 teaspoon ground fennel seed
  • 1/2 teaspoon crushed red chili
  • Optional for serving: Chopped Italian parsley freshly ground black pepper and crumbled feta cheese.
US Customary - Metric

Instructions
 

  • Arrange two oven racks so that one is in the center and the other 4-6 inches below it. Preheat oven to 450F (225C).
  • To make the potatoes: Put the potatoes in a large bowl. Pour over chicken stock, lemon juice, olive oil, salt and oregano. Toss around to coat with the seasonings. Dump everything onto a large rimmed baking sheet in an even layer, cut sides down.
  • Slide the potatoes onto the lower oven rack and roast 55-60 minutes, or until fork-tender and the edges are golden brown. Check the potatoes after 45 minutes to be sure they aren't getting too brown.
  • Spread the leek and shallot over the bottom of a 13 x 9 x 2-inch (2-quart) baking dish. Season the chicken very generously on both sides, then arrange it on top of the leeks and shallots. Pour over the wine and olive oil. Scatter the tomatoes over the chicken and sprinkle with the fennel and chili.
  • Put the chicken on the middle rack and roast 45 minutes. The chicken should be tender and cooked through, and the tomatoes burst and juicy.
  • Serve the chicken with the potatoes, sprinkled with parsley, black pepper and feta cheese if you like.

Notes

  • Storing leftovers: The chicken and potatoes taste delicious the next day (and day after). Wrap the baking dish with foil and refrigerate.
  • If you'd rather substitute chicken breasts, use four breasts and reduce the baking time to 25-30 minutes. Run the dish under the broiler for a few minutes if you want to brown the chicken and tomatoes before serving.

Nutrition

Serving: 1servingCalories: 974kcalCarbohydrates: 49gProtein: 99gFat: 40gSaturated Fat: 8gSodium: 797mgPotassium: 2785mgFiber: 7gSugar: 6gVitamin A: 711IUVitamin C: 73mgCalcium: 96mgIron: 6mg