Greek lemon chicken and potatoes
75 min · 55 g protein · 507 cals / serving
The Greek taverna classic made on one tray: chicken in lemon, garlic and oregano roasted over potato wedges that soak up a lemony broth until they are soft inside and crisp at the edges. Served with a cool, thick tzatziki to drag every bite through.
Ingredients
Chicken
- 1 1/4 lb chicken breast, in large 5 cm (2-inch) pieces
- 1/2 lb chicken thigh, boneless, skinless, halved
- 2 lemons, zest and juice, divided
- 5 cloves garlic, minced, divided
- 2 1/2 tsp dried oregano, divided
- 1 1/2 tbsp olive oil, divided
- 1 1/4 tsp salt, divided
- 1 tsp black pepper
Potatoes
- 1 1/2 lb gold potatoes, peeled, cut into long wedges
- 1 large red onion, cut into wedges
- 1 cup chicken broth
Tzatziki
- 1 1/4 cups nonfat Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, grated
- 1 tbsp fresh dill, chopped
To serve
- a small handful fresh parsley, chopped
Steps
- Heat the oven to 425°F. In a bowl, mix the zest of both lemons with the juice of one, two-thirds of the minced garlic, 1 1/2 tsp of the oregano, 1/2 tbsp of the olive oil, 1/2 tsp of the salt and the pepper. Toss the chicken in it and leave it while you do the potatoes.
- In a large roasting tin, toss the potato wedges and onion with the remaining olive oil, garlic, oregano and salt. Pour the broth and the juice of the second lemon around them (keep 1 tbsp of lemon juice back for the tzatziki) and roast 20 minutes.
- Turn the potatoes, nestle the chicken pieces in among them and pour over any marinade left in the bowl. Roast another 25–30 minutes, turning the potatoes once, until the broth has almost all been absorbed, the potatoes are golden at the edges, and the thickest piece of chicken reads 165°F. If the tin dries out before the potatoes are soft, add a splash of water.
- While it roasts, make the tzatziki: stir the yogurt, squeezed cucumber, grated garlic, dill, the reserved tablespoon of lemon juice and a pinch of salt together. Chill until serving.
- Switch the oven to its grill (broiler) for the last 3–4 minutes if you want darker edges on the potatoes. Scatter with parsley and serve straight from the tin with the tzatziki.
Good to know
Why both breast and thigh?
Thighs bring the juicy, deep flavor the dish is known for, and breast keeps it lean. Use all thighs for the richest version (about 62 instead of 68) or all breast cut in big pieces so it does not dry out.
Why pour broth over the potatoes?
It is the Greek trick: the potatoes cook in the lemony broth first, so they turn soft and seasoned all the way through, then crisp at the edges once the liquid is gone.
Can I make it ahead?
Marinate the chicken up to a day ahead in the fridge. The tzatziki is better after an hour and keeps three days; drain off any liquid before serving.
Alternative
Per
- Calories
- 107
- Protein
- (45%)
- 12 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (30%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 223 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2027 kcal goes into the pot and 2475 g of ingredients comes out as about 1900 g of food: 107 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.