Greek Lemon Chicken

Name: Greek Lemon Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2.5 to 3 pounds chicken thighs; 4 tablespoons of olive oil (divided); 1/2 of a red onion (sliced); 1 pound red potatoes (cut into small chunks {about 1 inch of less}); 1 lemon (cut into slices); 1/2 cup of chicken broth; Fresh chopped Italian parsley (garnish); Crumbled feta cheese (garnish); 1/3 cup of extra virgin olive oil; 3 tablespoons red wine vinegar; 1 lemon (juiced); 4 garlic cloves (minced); 2 teaspoons oregano; 1/4 teaspoon thyme; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Greek Lemon Chicken is a one pot meal that mixes chicken thighs with a lemony Greek inspired marinade and baked with red potatoes, onion and garlic.

Prep10 min
Cook35 min
Total45 min
Makes6 servings
Calories677

Ingredients

6 servings

2.5 to 3 pounds chicken thighs
4 tablespoons of olive oil (divided)
1/2 of a red onion (sliced)
1 pound red potatoes (cut into small chunks {about 1 inch of less})
1 lemon (cut into slices)
1/2 cup of chicken broth
Fresh chopped Italian parsley (garnish)
Crumbled feta cheese (garnish)

For the marinade

1/3 cup of extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon (juiced)
4 garlic cloves (minced)
2 teaspoons oregano
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon black pepper

Method

1
In a large mixing bowl combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Mix well. Add the chicken thighs to the marinade mixture and mix with tongs until all of the chicken is coated. You can refrigerate for up to 2 hours or just let it sit in the marinade while you prep the other ingredients.
2
In a large skillet or dutch oven, heat the 2 Tablespoons olive oil over medium-high heat. Add the chicken and discard the marinade.
3
Cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat until all the chicken has been browned. Set aside on a plate.
4
Add 2 Tablespoons of olive oil and add the onion and potatoes and sauté for 5 minutes. Add the chicken back in to the pot along with the lemon slices and broth and bring to a boil.
5
Cover and reduce the heat to low or medium-low and simmer for 30-35 minutes or until the potatoes are tender and the chicken reachers 165 degrees F.
6
To get a crispy skin on the chicken you might want to broil the chicken in the oven for 2-4 minutes. Serve with chopped Italian parsley and crumbled feta cheese.

Notes

If you want a crispy outer skin on the chicken you can quickly broil them in the oven for 2-3 minutes. I add a good amount of chicken broth and lemon juice to help the potatoes cook and to infuse the flavor into the chicken. If you want to have less broth in the finished dish you can cut it in half.