Greek Lemon and Oregano Chicken with Potatoes

    (665)
    1 hour 5 minutes

    Chef John's Greek Lemon and Oregano Chicken is roasted until the the chicken skin is caramelized and crisp and potatoes are browned for an easy Greek-inspired dinner.


    33 people made this

    Ingredients
    Serves: 4 

    • 1.8kg chicken thighs cutlets, skin-on
    • 1 tablespoon sea salt flakes
    • 1 tablespoon dried oregano
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried rosemary
    • 1 pinch cayenne pepper
    • 1/2 cup fresh lemon juice
    • 1/2 cup olive oil
    • 6 cloves garlic, crushed
    • 3 russet potatoes, peeled and quartered
    • 3/4 cup chicken stock
    • chopped fresh oregano for garnish

    Directions
    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Preheat oven to 220 degrees C. Lightly grease a large roasting dish.
    2. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary and cayenne pepper. Add fresh lemon juice, olive oil and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
    3. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken stock. Spoon remainder of marinade over chicken and potatoes.
    4. Bake in the oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 74 degrees C. Transfer chicken to serving platter and keep warm.
    5. Heat grill on high. Toss potatoes once again in pan juices. Place pan under grill and cook until potatoes are caramelised, about 3-4 minutes. Transfer potatoes to serving platter with chicken.
    6. Place roasting pan on stove over medium heat. Add remaining stock and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped fresh oregano.

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    Reviews and Ratings
    Global Ratings:
    (665)

    Reviews in English (475)

    by
    19

    Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally, I would cut the olive oil down some as with the skin on the chicken it was a little on the slippery side for me. Will be on the rotation list.  -  02 May 2015  (Review from Allrecipes USA and Canada)

    by
    10

    Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that.  -  21 May 2015  (Review from Allrecipes USA and Canada)

    by
    8

    Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance, but I was very dissatisfied with the consistency of the potato ( 1/2 mush, 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again, but was ok for a dinner night.  -  27 May 2015  (Review from Allrecipes USA and Canada)