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- 4 bone-in, skin-on chicken thighs - 4 medium Yukon gold potatoes, cut into wedges - 1/4 cup olive oil - Juice of 2 lemons (zest reserved) - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in this dish. The chicken thighs bring juicy flavor and tenderness. Yukon gold potatoes add a creamy texture and soak up the marinade. Olive oil helps everything cook evenly and adds richness. For seasoning, lemon juice and zest provide a bright and tangy taste. Garlic adds depth and aroma. Dried oregano and thyme bring earthy notes. Salt and pepper balance all the flavors, making each bite delicious. Finally, fresh parsley not only adds color but also a burst of freshness. It ties everything together beautifully. This combination of ingredients makes the dish vibrant and satisfying. Enjoy! First, let’s mix the marinade. In a small bowl, combine: - 1/4 cup olive oil - Juice of 2 lemons - Zest from the lemons - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Stir these ingredients well. Make sure everything blends nicely. Now, it’s time to marinate the chicken. Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken. Make sure each thigh is well coated. Let it marinate for at least 30 minutes. For richer flavor, marinate overnight in the fridge. While the chicken marinates, prepare the potatoes. Start by cutting 4 medium Yukon gold potatoes into wedges. Next, toss the potato wedges in the remaining marinade. Make sure they are evenly coated. This will add so much flavor to the potatoes. Now, let’s cook everything. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil. This makes cleanup easy. Arrange the marinated chicken thighs on one side of the sheet pan. Place the seasoned potatoes on the other side. Roast in the oven for about 35-40 minutes. Check the chicken for an internal temperature of 165°F (74°C). The potatoes should be golden and crispy. If you want extra crispy chicken skin, broil for 2-3 minutes at the end. Once done, remove the sheet pan from the oven. Let everything rest for a few minutes. This helps keep the juices in the chicken. Enjoy your meal! To get the best flavor from your chicken, marinate it well. The marinade mixes olive oil, lemon juice, zest, garlic, and herbs. This blend soaks into the chicken, making it juicy and tasty. I recommend letting the chicken sit in the marinade for at least 30 minutes. If you want a stronger taste, marinate it overnight. This gives the chicken more time to absorb the flavors and makes it even better. Crispy potatoes are a must for this dish. Set your oven to 425°F (220°C) for the best results. This high heat helps the potatoes get golden and crispy. When you put the potatoes on the pan, make sure they have space. This air helps them cook evenly. If you want extra crunch, switch on the broil setting for the last few minutes. Keep an eye on them so they don’t burn. How you serve this dish makes it special. I like to use a big platter. Place the chicken and potatoes together for a beautiful look. You can drizzle any leftover juices from the pan over everything for added flavor. Finish with a sprinkle of fresh parsley for a pop of color. You can serve this meal with a simple side salad or some crusty bread to soak up those delightful juices. {{image_2}} You can easily swap chicken thighs for other cuts. Try chicken breasts or drumsticks. Each piece will cook a bit differently, so keep an eye on them. You can also use turkey or pork for a twist. For a vegetarian option, consider chickpeas or tofu. These alternatives will soak up the lemon flavor well. Want to amp up the taste? Add spices like paprika or cumin. Fresh herbs, such as rosemary or basil, can also add a kick. Feel free to toss in bell peppers, red onions, or zucchini. These veggies will roast nicely and add more color to your dish. If you need gluten-free options, this recipe is already suitable. Just check your marinade ingredients. For lower fat, use skinless chicken thighs or bake the chicken without the skin. You can also reduce the olive oil in the marinade. To keep your leftovers fresh, store them in an airtight container. Refrigerate them within two hours of cooking. This helps prevent bacteria growth. The chicken and potatoes will stay good for about three to four days in the fridge. If you want to keep them longer, consider freezing. Place the cooled chicken and potatoes in freezer-safe bags. Remove as much air as possible before sealing. They can last up to three months in the freezer. When reheating, the oven gives the best results. Preheat the oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them loosely with foil to keep moisture. Heat for about 20 minutes or until warmed through. If using a microwave, place them in a microwave-safe dish. Heat in short intervals, checking often. This helps keep the chicken juicy and prevents it from drying out. In the fridge, your dish is safe for three to four days. After that, it may spoil. Look for signs like off smells or changes in texture. If the chicken feels slimy or the potatoes smell sour, it’s time to toss them. Always use your senses to check for spoilage. It’s better to be safe than sorry! The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. If it shows 165°F, you are good to go. This ensures the chicken is safe to eat and juicy. Yes, you can prepare this dish ahead of time. Marinate the chicken for at least 30 minutes. For more flavor, marinate it overnight in the fridge. You can also cut the potatoes and mix them with the marinade in advance. This makes cooking easier when you are ready to eat. This meal pairs well with a variety of side dishes. Consider serving it with: - Greek salad - Roasted vegetables - Tzatziki sauce - Pita bread - Lemon wedges These sides will enhance the flavors and make your meal more enjoyable. This recipe captures the flavors of Greek cuisine with simple steps. You learned about key ingredients like chicken thighs and Yukon gold potatoes. You discovered how to marinate and roast for maximum flavor. I shared tips for crispy potatoes and fun serving ideas. Experiment with protein choices and seasoning to make it your own. Enjoy your meal with family and friends for a tasty experience. Happy cooking!

Sheet Pan Greek Lemon Potatoes & Chicken

Experience a burst of flavor with our Lemon Zest Chicken & Potatoes Delight! This easy recipe combines juicy chicken thighs and crispy Yukon gold potatoes, all marinated in a zesty lemon garlic blend. Perfect for a weeknight dinner, it’s simple to prepare and bursting with freshness. Click through now to explore the full recipe and serve up a dish that your family will love! Enjoy a delightful mealtime experience today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium Yukon gold potatoes, cut into wedges

1/4 cup olive oil

Juice of 2 lemons (zest reserved)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper to create a marinade.

      Place the chicken thighs in a large bowl or a resealable bag. Pour half of the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 30 minutes (or overnight in the fridge for the best flavor).

        In the meantime, prepare the potatoes. In another bowl, toss the potato wedges with the remaining marinade until evenly coated.

          Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs on one side of the sheet pan and the seasoned potatoes on the other side.

            Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy. You can broil for an additional 2-3 minutes if you prefer the chicken skin extra crispy.

              Once done, remove from the oven and let it rest for a few minutes.

                Serve hot, garnished with fresh parsley for a pop of color.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the chicken and potatoes family-style on a large platter, drizzling any remaining juices from the sheet pan over the top, and sprinkle with additional parsley for freshness.