Ingredients
Scale
- 1 whole chicken (about 3.5–4 lbs), cut into 8 pieces
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken pieces and quartered potatoes to the bowl. Toss to coat everything evenly with the marinade.
- Arrange the chicken and potatoes in a single layer on a large baking sheet or in a roasting pan.
- Pour the chicken broth around the chicken and potatoes.
- Bake for 45-55 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. For extra crispy skin, you can broil for the last 5 minutes.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
- For best flavor, marinate the chicken and potatoes for at least 30 minutes, or up to 4 hours in the refrigerator.
- You can add other vegetables like bell peppers or zucchini during the last 20 minutes of cooking.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg