One-Skillet Greek Lemon Chicken and Potatoes

updated Feb 25, 2021
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One-Skillet Greek Lemon Chicken and Potatoes

Crispy chicken thighs and tender potatoes join forces in this lemony, oregano-rich skillet dinner.

Serves4

Prep10 minutes

Cook26 minutes to 30 minutes

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Greek Lemon Chicken and Potatoes Skillet sits finished garnished with lemon
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Crispy chicken thighs meet tender, oregano-rich potatoes in this lemony skillet dinner. Inspired by the classic Greek chicken and potatoes, this five-ingredient version is on the table in just 40 minutes, meaning you can dig into it any night of the week.

In addition to being easy, this recipe is packed with flavor, thanks to the smart use of a single lemon. Half of it gets sliced and scattered over the chicken and potatoes before they roast, while the remaining half gets squeezed over the whole skillet before serving. The fresh juice brightens everything up, but don’t sleep on the slices: They caramelize in the oven, giving you deep, concentrated lemon flavor that’s more sweet than tart and pleasantly bitter, so be sure to enjoy them right along with the chicken and potatoes.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

One-Skillet Greek Lemon Chicken and Potatoes

Crispy chicken thighs and tender potatoes join forces in this lemony, oregano-rich skillet dinner.

Prep time 10 minutes

Cook time 26 minutes to 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    smalll Yukon gold potatoes

  • 1

    medium lemon

  • 3 cloves

    garlic

  • 4

    bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)

  • 1 teaspoon

    kosher salt, divided, plus more for the water

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    dried oregano

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Bring a medium pot of salted water to a boil.

  2. Quarter 1 1/2 pounds small Yukon gold potatoes. Thinly slice half of 1 medium lemon and remove the seeds from the slices; reserve the remaining half. Thinly slice 3 garlic cloves. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

  3. Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin-side down. Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes. Meanwhile, add the potatoes to the boiling water and cook until fork tender, about 10 minutes, then drain.

  4. Transfer the chicken to a plate, skin-side up. Add the potatoes, garlic, 2 teaspoons dried oregano, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the skillet. Cook, stirring occasionally, until the potatoes are lightly browned in spots, 3 to 5 minutes.

  5. Nestle the chicken on top of the potatoes and top with the lemon slices. Roast in the oven until the chicken is cooked through, 8 to 10 minutes. Squeeze the juice from the reserved lemon half over the chicken and potatoes. Garnish with chopped fresh parsley, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days

Credit: Kitchn