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ChefsPantry recipe card for Greek lemon chicken with crispy potatoes, feta, and olives.
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Greek Lemon Chicken & Crispy Potatoes

Greek lemon-oregano chicken with crispy potatoes, zucchini, tomatoes, olives, and feta.

4 servingsAbout 50 minEasy
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Ingredients

  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • 1 1/2 lb Yukon Gold potatoes, cut into 1-inch wedges
  • 3 tbsp olive oil, 1 1/2 tbsp lemon juice, 3 garlic cloves, and 2 tsp dried oregano
  • 1 cup cherry tomatoes, 1/2 zucchini, 1/2 cup Kalamata olives, and 2 oz feta
  • Kosher salt, black pepper, parsley, and lemon wedges

Instructions

  1. Heat oven to 425 degrees F. Toss potatoes with 1 1/2 tbsp olive oil, garlic, oregano, salt, and pepper; roast for 15 minutes.
  2. Rub chicken with the remaining olive oil, lemon juice, oregano, salt, and pepper. Nestle among the potatoes and roast for 20 minutes.
  3. Add tomatoes, zucchini, and onion if using. Roast 10 to 15 minutes more, until chicken reaches 165 degrees F and potatoes are crisp. Rest 5 minutes, then finish with olives, feta, parsley, and lemon.