(303) 468-8100
This traditional Greek-inspired dish combines juicy roasted chicken, golden potatoes, fresh lemon, garlic, olive oil, and oregano. Everything cooks together in one baking dish, making it ideal for an easy family dinner or entertaining friends.
- Preheat the oven to 400°F.
- Prepare the marinade. In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Mix well.
- Arrange the chicken and potatoes. Place the chicken thighs skin-side up and the halved potatoes in a large baking dish, preferably in a single layer. Pour the marinade over everything, tossing the potatoes and coating the chicken evenly.
- Add the chicken broth. Pour the broth around the potatoes, avoiding the chicken skin so it can become golden and crispy during roasting.
- Roast uncovered for approximately 55–65 minutes. Turn the potatoes halfway through cooking, leaving the chicken skin-side up. Roast until the potatoes are tender and golden brown and the chicken reaches an internal temperature of at least 165°F, measured in the thickest part without touching the bone. For especially tender, juicy dark meat, an internal temperature of 175–185°F is ideal. Larger chicken leg quarters may require an additional 10–15 minutes.
- Rest and serve. Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Ingredients
- 4 bone-in, skin-on chicken thighs (or 4 chicken leg quarters)
- 1½ lbs baby potatoes, halved
- 3 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ cup chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley and lemon wedges for serving
Cooking Instructions
For a complete Greek-inspired meal, serve with a fresh Greek salad made with tomatoes, cucumbers, feta cheese, red onions, and Kalamata olives.
Why Stamnaki Moschofilero is a perfect pairing
Stamnaki Moschofilero – Peloponnese, Greece
The wine's bright citrus notes complement the lemon and oregano, while its floral aromas provide a refreshing contrast to the savory roasted chicken.
Its crisp acidity also balances the richness of the olive oil and golden potatoes.
Serving tip: Chill the wine to approximately 45–50°F (7–10°C) before serving.
Serving Suggestion