Greek Lemon Chicken & Potatoes

70 min · Easy · Serves 1

810 kcal per serving · 46g protein

A bright, lemony one-tray bake: chicken thighs roast skin-up over potato wedges, and everything soaks in a lemon-garlic-oregano dressing while the oven does all the work. Unlike a slow Sunday roast chicken, this is the fast weeknight version — ten minutes of your hands, then the tray takes over. Spoon the pan juices over at the end; they're the best part.

Ingredients

• Chicken thighs, bone-in, skin-on (about 300 g) × 2
• 250 g Potatoes
• Lemon (juice of ½) × 1
• 2 cloves Garlic cloves, grated
• 1 tsp Dried oregano
• 0.5 tsp Dijon mustard
• 1.5 tbsp Olive oil
• 50 ml Chicken stock
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Whisk the Dressing

   

   Heat the oven to 200°C. In a large bowl, whisk together the lemon juice, garlic, oregano, Dijon mustard, olive oil, a good pinch of salt and black pepper until it looks like a cloudy yellow dressing.

2. Coat Everything

   

   Cut the potatoes into wedges (no need to peel). Add the wedges and the chicken thighs to the bowl and toss with your hands until every piece is coated.

3. Spread the potatoes

   

   Spread the potatoes on a baking tray in one layer, sit the thighs on top skin-side up, and pour the stock into the corners of the tray (not over the chicken).

4. Bake 45 minutes

   

   Bake 45 minutes, until the skin is deep golden-brown, a knife slides through a potato easily, and the juices run clear — not pink — when you pierce the thickest thigh near the bone.

5. Rest and Drizzle

   

   Let the tray rest for 5 minutes, then plate and spoon the lemony pan juices over the chicken and potatoes.