Marissa's MediterraneanA rustic, one-pan dinner featuring juicy chicken thighs, tender gold potatoes, and a zesty lemon-garlic glaze that screams Mediterranean comfort.
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper to create the marinade.
Zest the lemons before juicing them—it's much easier!
Add the chicken thighs and quartered potatoes to the bowl. Toss thoroughly until everything is evenly coated in the herb and garlic mixture.
Use your hands to really rub the marinade under the chicken skin for extra flavor.
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet or in a heavy cast-iron skillet. Pour any remaining marinade over the top.
Don't crowd the pan, or the potatoes will steam instead of roasting.
Roast in the center of the oven until the chicken is cooked through and the potatoes are golden and tender.
The chicken is done when it reaches an internal temperature of 165°F.
Remove from the oven and let the meat rest for a few minutes. Garnish with fresh parsley and an extra squeeze of lemon before serving.
Resting the chicken keeps it juicy!
This is a staple in my house because it's practically hands-off. The trick is to let the chicken skin get nice and crispy while the juices mingle with the lemon and oregano to create a natural sauce for the potatoes. If you have leftovers, they make a killer lunch the next day!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef