Classic Greek Lemon Chicken and Potatoes

The most ordered dish from Carol's catering days - simple, delicious, and impossible to mess up. There can never be too much lemon!

Ingredients

• 4 chicken thighs OR 2 split breasts OR 2 leg quarters
• 2 medium to large lemons, juiced
• 3-4 potatoes, cut into wedges
• 1 teaspoon salt
• Greek oregano
• 1/3 cup EVGE extra virgin olive oil
• 4-6 whole garlic cloves (optional)
• Fresh thyme or rosemary (optional)

Instructions

1. Step 1: Preheat oven to 400F (200C).
2. Step 2: Juice the lemons.
3. Step 3: Line baking pan with parchment paper.
4. Step 4: Place chicken pieces in pan, removing excess skin.
5. Step 5: Peel potatoes, cut into wedges, and add to pan.
6. Step 6: Season potatoes and both sides of chicken with salt and oregano.
7. Step 7: Pour lemon juice over chicken and potatoes.
8. Step 8: Coat everything generously with EVGE olive oil.
9. Step 9: Bake for 1 hour until chicken and potatoes turn golden brown.

Tips & Notes

• There can never be too much lemon!
• Use one medium lemon per two thighs or per breast
• Parchment paper keeps cleanup minimal
• Optional: add whole garlic cloves, mustard, honey, or fresh herbs

This was the most ordered and loved dish during my catering business days. Simple, delicious, and impossible to mess up!