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- 4 boneless, skinless chicken thighs - 4 medium potatoes, diced into cubes - 1 lemon (zest and juice) - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make this dish, I like to keep things simple yet flavorful. The chicken thighs are juicy and tender, while the potatoes get crispy. The lemon adds a bright taste, making everything sing. To start, gather fresh boneless chicken thighs. They cook evenly and soak up the marinade well. Then, take four medium potatoes. Dice them into cubes for even cooking. You want them to be tender inside and crispy outside. The magic comes from the lemon. Use both the zest and juice to pack in the flavor. The zest gives a nice, fragrant note, while the juice adds tang. For seasoning, I love using garlic. Four cloves of minced garlic add depth. Then, grab dried oregano and thyme for an earthy taste. A teaspoon of paprika brings a warm color and subtle spice. Olive oil is key in this recipe. It helps the chicken and potatoes brown nicely. Use three tablespoons for a rich taste. Don’t forget salt and pepper to season everything just right. Lastly, fresh parsley is your garnish. It adds color and a fresh finish. Now you have all the ingredients you need for a delightful one-pan meal! - Preheat your oven to 400°F (200°C). - In a large bowl, combine the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, olive oil, salt, and pepper. Mix well to create a flavorful marinade. - Coat the chicken thighs with the marinade. - Let the chicken sit for 15 minutes. This allows it to soak up those bright, zesty flavors. - In another bowl, toss the diced potatoes with olive oil, salt, pepper, oregano, and thyme. Ensure they are evenly coated. - Arrange the marinated chicken thighs on a baking sheet, and scatter the seasoned potatoes around them. This layout helps everything cook evenly. - Pour any remaining marinade over the chicken and potatoes. This extra flavor makes a big difference. - Bake in the preheated oven for 35-40 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the potatoes are tender. - For a crispy finish, broil for the last 2-3 minutes. Watch closely to avoid burning. To get deep flavors, marinate the chicken for at least 15 minutes. This time allows the chicken to soak in the lemon, garlic, and herbs. For more flavor, consider marinating for a few hours or overnight. Just remember to keep it in the fridge. Make sure to coat the chicken evenly with the marinade. Use your hands or a spoon to spread it all over. This step helps every bite taste great. Likewise, toss the potatoes thoroughly in olive oil and spices to ensure they absorb the flavor too. To check if the chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat and juicy. For golden-brown potatoes, spread them out on the baking sheet. If they're too close, they may steam instead of roast. Broiling for the last few minutes gives them a nice crisp. Just watch carefully to avoid burning. This dish pairs well with a fresh salad or steamed veggies. A simple Greek salad with cucumbers, tomatoes, and feta adds a nice crunch. You can also serve it with rice or quinoa for a filling meal. For garnishing, sprinkle fresh parsley on top before serving. It brightens the dish and adds a pop of color. A few lemon wedges on the side look nice and add extra zing! {{image_2}} If you want to switch up the main protein, use chicken breasts instead of thighs. They are leaner but still tasty. You can also try turkey thighs for a different flavor. For vegetables, swap in carrots or green beans. They roast well and add a nice crunch. To add some heat, sprinkle in red pepper flakes or cayenne pepper. This gives the dish a nice kick. For a fresh touch, use fresh herbs like basil or dill instead of dried ones. They brighten the dish and add depth. If you're short on time, use an Instant Pot. Cook on high for 10 minutes, then quick-release the steam. This method saves time and keeps the chicken juicy. In summer, grilling adds a smoky flavor. Marinate the chicken as usual and grill over medium heat for 6-8 minutes per side. This gives you a lovely char while keeping the lemony taste. Store leftovers in airtight containers. This keeps the chicken and potatoes fresh. I suggest using glass containers. They are durable and do not absorb smells. Let the dish cool before sealing it. This helps prevent moisture buildup. You can freeze the leftover chicken and potatoes. Place them in freezer-safe bags. Remove as much air as you can before sealing. This helps prevent freezer burn. The dish stays fresh for up to three months. To reheat, thaw in the fridge overnight. Then, bake in the oven until hot. Leftovers last about three to four days in the fridge. Reheat only the portion you want. You can enjoy them as is or make a wrap. Add fresh veggies or a dollop of yogurt for a quick meal. Another idea is to chop the chicken and toss it in a salad. This adds a tasty twist! You can serve many sides with this dish. Here are some great options: - Greek salad with cucumbers and tomatoes - Steamed green beans or broccoli - Rice pilaf for added texture - Tzatziki sauce for a cool dip These sides enhance the lemon flavor and balance the meal. Yes, you can use different potatoes. Here are some choices: - Yukon Gold potatoes for a creamy taste - Red potatoes for a firmer texture - Sweet potatoes for a hint of sweetness Each type gives a unique flavor and texture. Feel free to experiment! This dish is perfect for meal prep! Here are some tips: - Cook it ahead of time and store in the fridge for 3 to 4 days. - Use airtight containers to keep it fresh. - You can also freeze it for up to 3 months. Just reheat it in the oven or microwave before serving. This blog post covered a tasty recipe for One-Pan Greek Lemon Chicken and Potatoes. You learned about key ingredients, step-by-step cooking instructions, and tips for enhancing flavor. I shared variations to keep the meal exciting and how to store leftovers properly. As you try this dish, remember that small changes can make a big difference. Enjoy cooking and sharing this meal with others. It’s simple, delicious, and perfect for any occasion.

One-Pan Greek Lemon Chicken & Potatoes

Elevate your dinner plans with this One-Pan Greek Lemon Chicken & Potatoes recipe! Juicy chicken thighs marinated in zesty lemon, garlic, and herbs pair perfectly with golden, seasoned potatoes. It's simple, flavorful, and requires minimal cleanup! Ideal for busy weeknights or a cozy family meal, this dish is sure to impress. Click to explore the step-by-step instructions and bring this delicious recipe to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

4 medium potatoes, diced into cubes

1 lemon (zest and juice)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, olive oil, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the bowl and coat them with the marinade. Let them sit for about 15 minutes to absorb the flavors.

        Meanwhile, in another bowl, toss the diced potatoes with a drizzle of olive oil, salt, pepper, oregano, and thyme until evenly coated.

          Arrange the marinated chicken thighs on a baking sheet, and scatter the seasoned potatoes around them.

            Pour any remaining marinade over the chicken and potatoes for extra flavor.

              Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are tender and golden.

                For a crispy finish, broil for the last 2-3 minutes, keeping a close watch to prevent burning.

                  Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4