Description
Succulent Greek Lemon Chicken brings Mediterranean sunshine right to your dinner table with tangy, herb-infused flavors that dance across your plate. Tender chicken marinated in zesty lemon and aromatic herbs makes dinner feel like a delightful Mediterranean getaway.
Ingredients
Scale
Main Ingredients:
- 3 lbs boneless, skinless chicken thighs
- 2 lbs Yukon Gold potatoes
Secondary Ingredients:
- ¼ cup olive oil
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup chicken broth
- ¼ cup fresh lemon juice
Seasonings and Garnishes:
- 1 large onion
- 4 cloves garlic
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Zest of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- Salt
- Freshly ground black pepper
Instructions
- Grab chicken thighs and thoroughly dry them with paper towels. Season generously with salt and black pepper across each piece.
- Warm ¼ cup olive oil in a large skillet over medium-high heat for 2 minutes. Toss in chopped onion and cook until soft and translucent, about 5-6 minutes.
- Add 4 cloves minced garlic, 1 teaspoon oregano, ½ teaspoon thyme, and optional red pepper flakes. Stir constantly for 60 seconds until aromatic.
- Carefully place chicken thighs into the skillet without overcrowding. Sear each side for 3-4 minutes until a golden-brown crust develops.
- Pour ½ cup chicken broth and ¼ cup fresh lemon juice into the pan. Scrape up browned bits from the bottom using a wooden spoon.
- Return chicken to the pan, sprinkle lemon zest over the top. Reduce heat to low, cover, and simmer for 22 minutes until internal temperature reaches 165°F.
- Remove chicken and increase heat to medium-high. Let sauce reduce for 2-3 minutes until slightly thickened.
- While chicken cooks, prepare potatoes by preheating oven to 400°F. Quarter 2 pounds of Yukon Gold potatoes.
- Toss potato quarters with 2 tablespoons olive oil, ¼ cup chicken broth, ¼ cup lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Spread seasoned potatoes on a baking sheet in a single layer. Roast for 35 minutes, flipping halfway through until golden and tender.
- Pierce potatoes with a fork to confirm doneness. They should feel soft and have crispy edges.
- Plate chicken and surround with roasted potatoes. Sprinkle fresh parsley over the entire dish for a bright finish.
Notes
- Select bone-in, skin-on chicken thighs for maximum flavor and juiciness, as they stay more tender during cooking.
- Always pat chicken dry before seasoning to ensure a perfect golden-brown sear that locks in delicious flavors.
- When reducing the sauce, watch carefully to prevent burning and achieve the right consistency for coating the chicken.
- For a gluten-free version, replace regular cornstarch with potato starch or arrowroot powder when thickening the sauce.
- Prep Time: 15-20 minutes
- Cook Time: 55-70 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg