Roasted Lemon Chicken and Potatoes
A classic Greek recipe.
In a large bowl whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
1
Combine chicken with the marinade. Cover and refrigerate for at least 30 minutes to as long as over night.
2
When you’re ready to cook: Preheat the oven to 475°F, and cut potatoes into wedges.
3
Remove chicken from the marinade. Reserve marinade. Place chicken skin-side up into roasting pan.
4
Toss potatoes in reserved marinade.
5
Transfer potatoes to roasting pan. Arrange with chicken. Pour in excess marinade and chicken broth.
6
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.
7
Serve chicken with potatoes. Spoon sauce from the pan over both. Garnish with additional lemon.
8
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.
9
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