Lemon Garlic Chicken and Potatoes
This Lemon Garlic Chicken and Potatoes recipe is perfect for a flavorful family dinner with tender chicken thighs and crispy potato wedges.
Ingredients
- ½ cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- Zest of 1 lemon
- ¼ cup lemon juice from 2 lemons
- 1 tablespoon sweet paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1½ teaspoon flaky sea salt
- ½ teaspoon coarsely ground black pepper
- 2 lb bone-in chicken thighs with skin about 5–6 pieces
- 6 Yukon gold potatoes medium-sized, cut into wedges
- ½ cup chicken broth
- 1 lemon sliced, optional
- 1 tablespoon fresh oregano or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). For fan ovens, set to 350°F (180°C). Ensure the oven is fully heated before adding the chicken and potatoes for optimal results.
- In a large mixing bowl, whisk together the olive oil, oregano, garlic, lemon zest, lemon juice, paprika, Dijon mustard, sugar, salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate up to 24 hours or proceed to cook immediately.
- Place the potato wedges in a large baking dish and arrange the marinated chicken on top. Spread any remaining marinade over the potatoes.
- Ensure the chicken pieces are in a single layer without overlapping. Pour the chicken broth into the dish. If desired, distribute lemon slices over the potatoes.
- Bake for 55–60 minutes or until the chicken is golden and thoroughly cooked. Stir the potatoes at the 30-minute mark to prevent burning.
- Garnish the chicken with fresh oregano or parsley and serve with steamed vegetables or a green salad.