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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!
The most ordered dish from Carol's catering days - simple, delicious, and impossible to mess up. There can never be too much lemon!
1Ingredients
- 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)
2Instructions
- 1Preheat oven to 400F (200C).
- 2Juice the lemons.
- 3Line baking pan with parchment paper.
- 4Place chicken pieces in pan, removing excess skin.
- 5Peel potatoes, cut into wedges, and add to pan.
- 6Season potatoes and both sides of chicken with salt and oregano.
- 7Pour lemon juice over chicken and potatoes.
- 8Coat everything generously with EVGE olive oil.
- 9Bake for 1 hour until chicken and potatoes turn golden brown.
3Tips & 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
A Note on Olive Oil
For authentic results, use a high-quality extra virgin olive oil. Greeks pour, not drizzle.
Shop EVGE Olive Oil →