Lemon Garlic Chicken Thighs with Potatoes

    1 hour 30 minutes

    In this dish chicken thighs are baked with lemon and garlic and potatoes. You can make this dish with any of your favourite chicken pieces.

    30 people made this

    Serves: 15 

    • 15 chicken thighs
    • 1 cup (250 ml) vegetable oil
    • 8 large potatoes, peeled and quartered
    • 1/2 cup (125ml) white wine vinegar
    • 5 lemons, juiced
    • 10 cloves crushed garlic
    • 2 tablespoons dried oregano
    • 2 tablespoons dried parsley
    • 1 onion, minced
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C.
    2. Arrange the thigh pieces in a large baking tray. Put half of the oil in a large frypan over a medium high heat and fry the potatoes until golden brown (add more oil if you need), then put them in the pan with the chicken.
    3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the rest of the oil and pour this mixture over the chicken and potatoes.
    4. Bake in the preheated oven for 75 minutes, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

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    Reviews and Ratings
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    Reviews in English (138)


    Lovely full flavoured dish. Goes well with broccolini and corn.  -  20 Apr 2015


    I rated this recipe based on how it's written. This can be a delicious recipe with some tweeking. Fry the potatoes with salt and italian seasoning and add chopped onions then finish cooking till golden and reserve oil in a bowl then transfer potatoes to a baking pan. While frying potatoes, fry up chicken pieces of boneless chicken breasts and season with lemon pepper and salt to taste. While all is cooking up, mix all the other ingredients together in the bowl with the oil. Top the potatoes with cooked chicken then drizzle oil mixture over the entire meal. Put in oven for 30 minutes and serve. Make sure to put enough salt to bring out all the flavors before serving. Also, limit the oil, it doesn't have to be a greasy mess, use good judgement here. This turned out great! Family loved it, no left overs.  -  11 May 2006  (Review from Allrecipes USA and Canada)


    This might be my new favorite of all time!!! What a delicious meal! I used skinless, boneless breast and baked at 375 for 30 mins. and we had INCREDIBLE results!!!!!!! I want to make it again tomorrow!! I used plain old Italian seasoning and I used less than the recipe called for (based on another reviewer's suggestion), but next time I'm going to use the full amount, it was a tantalizing tease not to use the full amount!!!! (I'm a Jersey girl who knows real and GOOD Italian) YUM!!!!!!!!!!!! I only used as much oil as the potatoes needed to fry to a nice crispy outside. Plus, I made sure to get the potatoes on top of the chicken so that they would stay crispy as it all cooked. This is a delicious dinner! Thanks so much!!  -  17 Feb 2006  (Review from Allrecipes USA and Canada)