Crispy Chicken Thighs and Greek Potatoes

Pro tips

• Pat chicken thighs completely dry before roasting to crisp the skin; moisture prevents browning.
• Cut potatoes into uniform wedges so they cook evenly with the chicken; smaller pieces crisp faster.
• Place thighs skin-side up and don't stir them mid-cook; let them sit undisturbed to develop color and crispness.
• The chicken bouillon paste dissolved in water deepens savory flavor and prevents the dish from tasting one-note.

Substitutions

• Yukon Gold potatoes → red potatoes or baby potatoes (slightly shorter roast time, ~5 min less)
• Dried oregano → fresh oregano (use 1 tbsp fresh; add halfway through cooking to preserve flavor)
• Lemon pepper seasoning → 2 tsp black pepper + 1 tsp lemon zest (more control over seasoning level)

Storage & make-ahead

Store leftovers in an airtight container up to 4 days; reheat in a 350°F oven for 15 minutes until warmed through.

Can you use chicken breasts instead of thighs?

Thighs stay juicier and more forgiving, but breasts work if you reduce cooking time by 5–10 minutes to avoid drying out.

How do you get crispy chicken skin?

Pat thighs dry before roasting, place skin-side up uncovered, and roast at high heat. Don't cover the pan with foil.

Can this be made ahead?

Yes. Prep potatoes and seasoning the night before, then roast fresh. Leftovers keep 3–4 days refrigerated and reheat well in a 350°F oven.

What can you substitute for lemon juice?

White wine vinegar or lime juice work as acid; adjust to taste. Fresh lemon juice gives the most authentic Greek flavor.

How do you know when chicken is done?

Thighs are safe at 165°F internal temperature (instant-read thermometer in the thickest part, not touching bone). Skin should be golden brown.