Ingredients
- 4 chicken thighs or drumsticks (bone-in, skin-on)
- 4 medium potatoes (Yukon Gold or red potatoes, quartered)
- 4 cloves garlic (minced)
- 2 lemons (juice and zest)
- 3 tbsp olive oil
- 1 tbsp dried oregano
- Fresh or dried rosemary (optional)
- Salt and black pepper, to taste
- 1/2 cup chicken broth or water (for moisture while roasting)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, salt, pepper, and rosemary to make the marinade.
- Toss the chicken and potatoes with the marinade until well coated. Let sit for 10–15 minutes.
- Arrange the chicken skin-side up on a baking dish or sheet pan, and scatter the potatoes around it. Pour chicken broth into the pan to keep things moist while roasting.
- Roast for 45–50 minutes, basting occasionally and turning the potatoes halfway through. The chicken should be golden, and the potatoes crispy on the edges and tender inside.
- Before serving, squeeze fresh lemon juice over the top for extra brightness.
Notes
- This recipe serves 4 people.
- You can add sliced onions or bell peppers for extra sweetness and color.
- For a spicier version, toss in red pepper flakes or smoked paprika.
- If using boneless chicken, adjust the cooking time to 25–30 minutes.
- For a Mediterranean twist, add olives and feta cheese after roasting.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
