Name: Crispy Chicken Thighs and Greek Potatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Greek-inspired
Ingredients: 1.5 lbs Yukon Gold potatoes, cut into wedges; 1/4 cup fresh lemon juice; 1/4 cup olive oil; 4 cloves garlic, peeled; 1 tbsp dried oregano, divided; 2 tsp lemon pepper seasoning, divided; 1/2 tsp chicken bouillon paste; 1 tbsp water; salt, to taste; black pepper, to taste; 1.5 lbs bone-in, skin-on chicken thighs; 1 tbsp olive oil, for chicken

1

Preheat your oven to 425°F (220°C).

2

Place the potato wedges in a single layer in a large baking dish.

3

In a small bowl or measuring cup, whisk together the lemon juice, 1/4 cup olive oil, garlic, about half of the oregano and lemon pepper, chicken bouillon paste, water, salt, and pepper.

4

Pour the lemon mixture over the potatoes and toss to coat them evenly.

5

Pat the chicken thighs dry and place them on top of the potatoes.

6

Drizzle the chicken with 1 tablespoon of olive oil and season generously on all sides with the remaining oregano, lemon pepper, salt, and pepper. Arrange the chicken skin-side up.

7

Lightly cover the baking dish with aluminum foil, ensuring there is a small gap between the foil and the chicken skin to prevent sticking.

8

Roast in the preheated oven for 1 hour.

9

After 1 hour, carefully remove the foil and continue to roast for an additional 30 minutes, or until the chicken skin is crispy and golden brown and the potatoes are tender.

10

Let the dish rest for a few minutes before serving.

Crispy Chicken Thighs and Greek Potatoes

Ingredients

12 Ingredients

Instructions

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