Description
A flavorful Greek-style roast chicken dish with tender Yukon gold potatoes.
Ingredients
Scale
- 6 (2.7 kg) bone-in, skin-on chicken thighs
- 1 pound (450 g) small Yukon gold potatoes, halved
- 1/2 cup (120 ml) olive oil, good quality extra virgin
- 1/3 cup (80 ml) lemon juice, freshly squeezed
- 11/2 teaspoon lemon zest
- 21/2 teaspoons kosher salt
- 11/2 teaspoon pepper, freshly ground
- 1 tablespoon minced garlic, fresh
- 21/2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges
Instructions
- Prepare the Marinade: Whisk together olive oil, lemon juice, garlic, and oregano in a large bowl until well combined. Ensure the fragrance of the herbs fills the air. This marinade greatly enhances the chicken’s flavor.
- Marinate the Chicken: Toss chicken thighs in marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes to soak in the flavors.
- Prep the Potatoes: Chop Yukon gold potatoes into even pieces and add them to the marinade, ensuring they also get coated. Cutting them too large can result in longer cooking times.
- Combine in the Pan: Arrange the marinated chicken and potatoes in a large sheet pan in a single layer, which promotes even cooking. Avoid overcrowding the pan to prevent soggy skin.
- Roast Away: Place the pan in a preheated oven and roast for about 45 minutes. The aroma of garlic and herbs will fill your kitchen. Ensure the chicken reaches an internal temperature of at least 165 degrees F for safe eating.
- Final Crispening: Increase the oven temperature for the last 5-10 minutes to get that crispy chicken skin. Monitor closely during this time, as it can quickly go from golden to overdone.
Notes
- Storage Tips: This dish will keep in the fridge for up to 4 days. Store in an airtight container at a temperature range of 32-40 degrees F. For longer storage, freeze leftovers for up to 3 months.
- Expert Tips: Using bone-in skin-on chicken thighs ensures moisture and flavor. Hold back a small amount of marinade to drizzle over the dish before serving for added freshness. Parboiling potatoes for a few minutes before roasting can reduce cooking time if you are in a hurry.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 15-20 minutes, or until heated through.
- Serving Suggestions: Serve with a side of crusty bread or along with a fresh Greek salad for a refreshing contrast. Roasted or steamed green beans also pair well with this dish.
- Recipe Variations: You can substitute red or Russet potatoes for Yukon gold. For a twist, add a sprinkle of feta cheese before serving or use fresh herbs like dill or basil instead of parsley.
- Ingredient Notes: When selecting chicken thighs, look for those with good skin for optimal crispiness. The quality of olive oil affects the final flavor, so choose an extra virgin variety.
Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 425
- Sugar: 1g
- Sodium: 694mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 141mg