One-pot Greek-fashion lemon bird and potatoes

 

One-Pot Greek-Style Lemon Chicken and Potatoes

If comfort meals had a Mediterranean cousin, it would be this one-pot Greek-fashion lemon bird and potatoes. Bursting with colourful flavors of lemon, garlic, and oregano, this dish is straightforward sufficient for a weeknight dinner but elegant sufficient to affect guests. The magic lies in cooking everything together in a single pan: smooth, juicy fowl pieces roast alongside golden, crispy-edged potatoes, all bathed in a aromatic, tangy sauce that’s impossible to resist.

Ingredients

four bone-in, skin-on bird thighs (or a mix of thighs and drumsticks)

1.Five pounds (700g) baby potatoes, halved

1/4 cup olive oil

4 garlic cloves, minced

Juice of 2 lemons (approximately 1/four cup)

Zest of one lemon

half teaspoon paprika

Salt and black pepper to flavor

half of cup fowl broth

Fresh parsley, chopped, for garnish

Instructions

1. Prep the Chicken and Potatoes:

Pat the chook portions dry with paper towels to make sure crispiness. Halve the baby potatoes in order that they prepare dinner flippantly. Place each in a large blending bowl.

2. Make the Marinade:

In a small bowl, integrate olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. Whisk until well combined. Pour the aggregate over the hen and potatoes, tossing the entirety so each piece is coated evenly. Let it marinate for at least 20 mins. For deeper taste, cowl and refrigerate for up to two hours.

3. Sear the Chicken (Optional however Recommended):

Heat a large ovenproof skillet or Dutch oven over medium-excessive heat. Sear the chicken skin-aspect down for 3–four minutes till golden brown. Flip and sear the opposite side briefly. This step offers the hen a crispy exterior whilst locking in the juices.

 4. Add Potatoes and Broth:

Nestle the potatoes across the bird inside the same pan. Pour the chook broth over everything. The liquid facilitates the potatoes prepare dinner through while preserving the bird wet. Spoon some of the lemon-garlic marinade over the pinnacle.

5. Bake to Perfection:

Preheat the oven to 400°F (2 hundred°C). Transfer the skillet to the oven and bake, uncovered, for 35–forty five minutes, or till the chook reaches an inner temperature of 165°F (75°C) and the potatoes are tender. Halfway through, baste the bird with the pan juices to intensify taste.

6. Finish and Serve:

Remove the skillet from the oven. Let the dish relaxation for five mins. Sprinkle fresh parsley over the top for a pop of color and freshness. For a Greek contact, serve with heat pita bread, tzatziki sauce, or a easy side salad of tomatoes and cucumbers.

Tips for Success

Potato Choice: Baby Yukon golds or crimson potatoes work fine because they roast calmly and keep their form.

Juicy Chicken: Patting the bird dry and searing it first prevents it from steaming within the oven.

Flavor Boost: Add a few sprigs of fresh rosemary or thyme for additonal aroma.

Make Ahead: Marinate the fowl and potatoes the night time before for an easy dinner day after today.

This one-pot Greek-fashion lemon hen and potatoes is a assured crowd-pleaser. The tangy, garlicky, herby sauce clings to both the fowl and the potatoes, making every chew impossible to resist. It’s an ultimate instance of Mediterranean consolation meals—easy elements, bold flavors, and minimal cleanup. The golden, barely crisp chicken skin contrasts perfectly with the smooth, flavorful potatoes, while the intense lemon notes maintain it from feeling heavy. It’s a dish that seems like sunshine on a plate, perfect for a family dinner, meal prep, or maybe a small night meal. Once you try it, this recipe will possibly come to be a staple on your kitchen, embodying the whole thing you like approximately Greek flavors in a single, glorious pan.

If you need, I also can make a great-short 1-minute model of this recipe that’s perfect for TikTok or Instagram posts. It’ll be snappy however nonetheless mouthwatering. Do you need me to do this.