One-Pan Greek Lemony Chicken & Potatoes
- Serves 4-5:
- 2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
- 1 and ½ pound potatoes, peeled and cubed
- The Spices:
- 2 teaspoons salt, or more
- ½ teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- The Marinade:
- 1/3 cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup water
- 2-3 garlic cloves, grated
- Optional seasonings:
- 1 teaspoon paprika
- 1 teaspoon ground Sumac
Garnish: Fresh parsley
Preheat the oven to 425 °F, 220 °C.
Combine all of the spices in a small bowl and mix together.
Combine the marinade ingredients in another bowl and whisk together.
Wash and pat dry the chicken.
Place the chicken and potatoes in a baking tray/pan.
Pour the marinade over the chicken and potatoes.
Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.
Season the potatoes and chicken with the spices.
Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork tender. About 15-20 minutes more.
Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!