Prep time: 15 mins | Bake time: 50 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 6 Points
Protein: 32g
Net Carbs: 22g
Fat: 12g
Calories: 330 kcal
Description
This Greek Lemon Chicken and Potatoes is a vibrant Mediterranean classic that delivers golden, crispy chicken skin, meltingly tender potatoes, and a bright garlic-herb sauce. Baked together in one pan, it is effortless to prepare while filling your kitchen with an incredible aroma.
Anti-Inflammatory Highlights
Fresh Lemon Juice: High in vitamin C and citrus flavonoids that bolster immune defense and help fight oxidative stress.
Garlic & Oregano: Both contain rich concentrations of natural antimicrobial and anti-inflammatory compounds.
Extra Virgin Olive Oil: Packed with monounsaturated fats and oleocanthal to support heart and vascular health.
Ingredients
4 bone-in chicken thighs (skin-on or skinless)
4 large potatoes, cut into chunks
1/2 cup fresh lemon juice
1/2 cup olive oil
6 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 cup chicken broth
2 tbsp fresh parsley, chopped
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or roasting pan.
2. Make the Marinade: In a bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, black pepper, dried oregano, dried thyme, and chicken broth.
3. Assemble Dish: Place the potato chunks and bone-in chicken thighs into the prepared baking dish. Pour the lemon-herb marinade evenly over everything, tossing the potatoes to coat thoroughly. Arrange the chicken thighs skin-side up on top.
4. Bake: Bake uncovered for 45–50 minutes, or until the potatoes are tender and cooked through, and the chicken skin is crisp and golden (internal temperature reaches 165°F / 74°C).
5. Garnish & Serve: Remove from the oven, spoon the pan juices over the chicken and potatoes, garnish with chopped fresh parsley, and serve warm!