Greek Lemon Chicken and Potatoes: One-Pan Authentic Recipe

Ingredients

Protein

3-3.5 lb lb bone-in chicken legs

Potatoes

2 lb lb Yukon gold potatoes (scrubbed, cut into 6 wedges each)

Lemon-garlic sauce

1/2 cup cup extra virgin olive oil
1/2 cup cup fresh lemon juice (about 3 lemons)
zest of 1 lemon
1 whole head garlic (cloves peeled and lightly smashed, about 10 cloves)
2 tbsp tbsp dried Greek oregano
1 tsp tsp dried thyme (optional)
1 1/2 tsp tsp kosher salt (plus more for chicken)
1 tsp tsp black pepper (freshly cracked)
3/4 cup cup chicken stock or water

To finish

1 lemon (cut into thick slices)
2 tbsp tbsp fresh parsley (chopped)
crumbled feta (optional)

Instructions

The one-pan method

Preheat the oven to 400°F (205°C) with a rack in the middle position.

Pat the chicken pieces very dry with paper towels.

Mix the sauce by whisking together olive oil, lemon juice, zest, smashed garlic cloves, oregano, thyme, salt, and pepper.

Coat the potatoes by adding the potato wedges to the bowl and tossing until every piece is glossy.

Season the chicken by salting each chicken piece generously on both sides.

Nestle the chicken among the potatoes, skin-side up, so the skin stays clear of the liquid.

Pour the remaining marinade over the whole pan and scatter the lemon slices on top.

Add the stock or water into the corners of the pan, not on the chicken.

Roast covered for 30 minutes, then uncover and roast for another 40-45 minutes, until the chicken skin is deep golden brown and the thickest thigh reads 165°F (74°C) at the bone.

Rest the chicken for 10 minutes before serving.