Best 6 Greek Lemon Garlic Chicken Thighs And Potatoes Recipes

Tantalize your taste buds with a delightful culinary journey to the sun-kissed shores of Greece. Our article presents a symphony of flavors with two enticing recipes: Greek Lemon Garlic Chicken Thighs and Potatoes, and a refreshing Tzatziki Sauce. Embark on a sensory adventure as we unveil the secrets of these delectable dishes, promising a tantalizing treat for your palate.

Feast your eyes on succulent chicken thighs, marinated in a vibrant blend of lemon, garlic, oregano, and thyme. Roasted to perfection, they emerge from the oven with a crisp, golden-brown skin, while the tender meat bursts with juicy, flavorful goodness. Accompanying these delectable thighs is a medley of tender potatoes, infused with the same aromatic herbs and citrusy tang.

Complement your main course with a dollop of our homemade Tzatziki Sauce, a cooling and creamy delight. Crafted with fresh cucumbers, tangy yogurt, garlic, and a hint of mint, this sauce adds a refreshing touch to the richness of the chicken and potatoes.

Prepare to be captivated by the vibrant flavors of Greece as you indulge in these culinary masterpieces. Let your taste buds dance to the rhythm of the Mediterranean, and immerse yourself in a symphony of culinary delight.

Let's cook with our recipes!

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Greek Lemon-Garlic Chicken Thighs and Potatoes image

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Provided by Virginia Vohasek

Categories World Cuisine Recipes European Greek

Time 3h15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

Steps:

Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g

GREEK-STYLE LEMON-GARLIC CHICKEN

Greek-Style Lemon-Garlic Chicken image

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

Steps:

Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

GREEK LEMON-CHICKEN THIGHS AND POTATOES

Greek lemon-chicken thighs and potatoes image

Lemon and garlic give this hearty, sheet-pan dish Mediterranean flavor. For the best possible flavor results, we recommend marinating the chicken overnight, and the great new is that you can prep this on-dish meal in about 15 minutes. We like to set it all up in a zip-top plastic bag to make the clean-up extremely easy, and to fully immerse the chicken in the delicious marinade. If you prefer boneless, skinless chicken breasts, they'll work just as well, as long as you reduce the cooking time by 15 minutes.

Categories Dinner

Time 3h15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

0.5 cup(s) Fresh lemon juice
0.5 cup(s) Fat free chicken broth
2 Tbsp Olive oil
4 medium clove(s) Garlic clove(s) minced
2 Tbsp Dried oregano
1.5 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs
1 spray(s) Cooking spray
1 pound(s) Uncooked new potato(es) cut in half (about 10 small potatoes)
0.25 cup(s) Fresh parsley sprigs

Steps:

Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
Serving size: About 2 chicken thighs and 5 potato halves

Nutrition Facts : Calories 116 kcal

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes image

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

Steps:

Set oven to 425 degrees F (set oven rack to bottom position).
Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
Sprinkle the whole garlic cloves and olives around the potatoes.
In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
Sprinkle the dried oregano over the top.
Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
Roast uncovered for about 50 minutes.
Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
Serve the chicken with pan juices.

Nutrition Facts : Calories 1305.8, Fat 83.4, SaturatedFat 19.4, Cholesterol 243.8, Sodium 657, Carbohydrate 73.1, Fiber 8.3, Sugar 6.4, Protein 66.7

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1

Simple Greek Lemon Chicken Thighs With Potatoes (Low Fat) for 1 image

A simple and quick delicious dish, oregano and lemon make you not miss the skin. Time does not include 30 minute marinade. Easily quadrupled, this is for one but use it as a guide for as many as you want.

Provided by MarraMamba

Categories Chicken

Time 50m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1/4 teaspoon dried oregano
3 skinless chicken thighs
3 small new potatoes, halved
1/2 lemon, cut into wedges

Steps:

Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
Preheat the oven to 190C/Gas 5.
Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for ¾ - 1 hour, until the chicken is cooked right through, and the potatoes are tender.

Nutrition Facts : Calories 698.7, Fat 13.3, SaturatedFat 2.9, Cholesterol 171.8, Sodium 211, Carbohydrate 97.3, Fiber 14, Sugar 4.4, Protein 51.9

Tips for Making Greek Lemon Garlic Chicken Thighs and Potatoes:

- Use fresh lemons: Freshly squeezed lemon juice provides the best flavor and aroma to the dish. - Don't skip marinating the chicken: Marinating the chicken in the lemon-garlic mixture helps infuse it with flavor and makes it more tender and juicy. - Use small potatoes: Small potatoes are best for this dish as they cook evenly and quickly. - Don't overcrowd the pan: Make sure to leave some space between the chicken thighs and potatoes in the pan so that they cook evenly. - Cook the chicken and potatoes until they are cooked through: The chicken should be cooked to an internal temperature of 165°F (74°C) and the potatoes should be tender when pierced with a fork. - Garnish with fresh herbs: Garnish the dish with fresh parsley or oregano for an extra burst of flavor and color.

Conclusion:

This Greek Lemon Garlic Chicken Thighs and Potatoes dish is an easy and flavorful one-pan meal that is perfect for busy weeknights or casual gatherings. The combination of juicy chicken, tender potatoes, and a zesty lemon-garlic sauce is sure to please everyone at the table. With its simple preparation and delicious taste, this recipe is sure to become a favorite in your kitchen.