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Greek Lemon Chicken with Roasted Potatoes

Tender, oven roasted chicken and potatoes, seasoned with fresh lemon and herbs. Aplá nóstima! (Simply delicious!)
Course: Entrée
Cuisine: Greek
Servings: 5

Ingredients

  • 4-5 lbs. chicken thighs and/or chicken drumsticks
  • 6-8 potatoes quartered
  • 1/3 c. olive oil
  • 1/2 c. lemon juice divided
  • SPICE RUB :
  • 3 1/2 T. garlic powder
  • 3 T. dried oregano leaves
  • 2 T. dried thyme leaves
  • 2 tsp. salt
  • 1 tsp. pepper
  • Zest of 1 lemon

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine all of the spice rub ingredients.
  • Rinse and pat dry the chicken thighs. Season both sides of the chicken thighs (legs) with rub and place in a large baking pan.
  • Scrub the potatoes and quarter. Place in the bowl with the remaining rub. Pour in half of the lemon juice, toss to coat. Place the potatoes in between chicken thighs.
  • Pour the remaining lemon juice over the chicken and potatoes, then drizzle with olive oil. Cover with aluminum foil and bake for 1 hour.
  • Carefully drain the excess juices out of baking pan, into a small saucepan. Leave a little bit of juice at the bottom of the pan. Increase the oven temperature to 375 degrees. Roast uncovered, for another 30-35 minutes, to crisp up the chicken and potatoes.
  • Meanwhile, keep the delicious pan juices warm on the stove until ready to serve.
  • Remove the chicken and potatoes from the oven, let rest for 5-7 minutes. Plate the chicken and potatoes, then drizzle with juice. Serve with a garden salad and crusty French bread for dipping into the sauce!