Roasted Lemon Chicken and Potatoes
A classic Greek recipe.
In a large bowl whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Combine chicken with the marinade. Cover and refrigerate for at least 30 minutes to as long as over night.
When you’re ready to cook: Preheat the oven to 475°F, and cut potatoes into wedges.
Remove chicken from the marinade. Reserve marinade. Place chicken skin-side up into roasting pan.
Toss potatoes in reserved marinade.
Transfer potatoes to roasting pan. Arrange with chicken. Pour in excess marinade and chicken broth.
Roast at 475°F for 25 minutes. Lower heat to 400°F. Roast for 20 minutes until chicken registers 165°F for the breast and up to 185°F on legs/thighs.
Serve chicken with potatoes. Spoon sauce from the pan over both. Garnish with additional lemon.
Tip: For crispy skin, mix 1/2 teaspoon baking powder with 1 1/2 teaspoon salt. Sprinkle over chicken after you’ve added liquid to pan, before baking.
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