High-Protein | Gluten-Free | Dairy-Free | One-Pan Family Dinner
This is one of those weeknight family dinners I could make on repeat! Crispy, golden chicken thighs, tender lemony potatoes, fresh garlic, oregano, and the most delicious pan juices. Everything comes together in one pan but tastes like you've spent hours in the kitchen. SO good!
I LOVE recipes that require minimal groceries, are affordable to feed the whole family, and practically cook themselves! Once everything is in the oven, you can get things done around the house while dinner takes care of itself. I also love swapping regular chicken stock for bone broth to make this dish extra nourishing and flavourful.
It's the kind of comforting, simple dinner everyone in the family will love, even the picky little eaters! Plus, it makes the BEST leftovers, and the lemon, garlic, and herb flavours get even better the next day.
What You Need (Makes 4–6 Servings)
Greek Lemon Chicken & Potatoes
4 lb bone-in, skin-on chicken thighs
3 medium russet potatoes, peeled and quartered
½ cup freshly squeezed lemon juice (about 5-6 fresh lemons)
½ cup Greek extra virgin olive oil
6 garlic cloves, minced
1 tbsp dried oregano
1 tbsp Maldon salt
1 tsp dried rosemary
1 tsp freshly ground black pepper
Pinch of cayenne pepper
1 cup chicken bone broth, divided
To Finish
1 tsp freshly chopped oregano, or to taste
Fresh lemon wedges, optional
Method
Prepare the Chicken & Potatoes
Preheat the oven to 425°F (220°C) and lightly oil a large roasting pan.
In a large bowl, combine the chicken thighs and quartered potatoes with the lemon juice, olive oil, minced garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until everything is evenly coated.
Arrange & Roast
Arrange the chicken thighs skin-side up in the roasting pan, tucking the potatoes around them.
Pour ⅔ cup of chicken bone broth into the pan and spoon any remaining lemon and herb marinade over everything.
Roast for 20 minutes, then gently toss the potatoes in the pan juices, keeping the chicken skin-side up.
Return to the oven and continue roasting for approximately 25 minutes, or until the chicken is beautifully golden and reaches an internal temperature of at least 165°F (74°C).
Crisp the Potatoes
Transfer the cooked chicken thighs to a serving platter.
Switch the oven to broil and return the potatoes to the oven for approximately 3 minutes, or until golden and crispy. Watch closely to prevent burning.
Make the Bone Broth Pan Sauce
Transfer the potatoes to the serving platter with the chicken.
Place the roasting pan over medium heat, if stovetop-safe, and add the remaining ⅓ cup chicken bone broth.
Gently scrape up all the delicious browned bits from the bottom of the pan and stir until combined.
Strain the pan juices, if desired, and spoon over the chicken and potatoes.
Garnish & Serve
Finish with freshly chopped oregano and an extra squeeze of lemon, if desired. Serve warm and enjoy!
Serving Suggestions
I LOVE serving this family-style with a big, fresh Greek salad, grilled broccolini, or a simple cucumber and tomato salad.
The crispy lemon potatoes are honestly one of the best parts of this recipe, especially when they soak up all those delicious garlicky pan juices!
Notes
Use bone-in, skin-on chicken thighs. They stay beautifully juicy during roasting, and the skin gets deliciously golden and crispy.
Chicken bone broth: I love using a good-quality chicken bone broth instead of regular stock for extra nourishment, richness, and flavour. It creates the most delicious lemony pan juices.
Don't overcrowd the roasting pan. Give the chicken and potatoes enough space to roast rather than steam. Use two pans if needed.
For crispy chicken skin, keep the thighs skin-side up throughout roasting and avoid pouring broth directly over the skin.
Chicken temperature: Chicken is safe at 165°F (74°C), but bone-in thighs often become more tender when cooked to approximately 175–185°F (79–85°C).
Perfect for meal prep: This recipe makes delicious leftovers! The lemon, garlic, and oregano flavours continue to develop overnight, making it just as good, if not better, the next day.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to help restore the crispy texture.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay