Greek Chicken and Potatoes
Ingredients
The chicken and potatoes
-
6
pieces
bone-in, skin-on chicken thighs
-
1
pound
small Yukon gold potatoes, halved
The marinade
-
½
cup
olive oil
-
⅓
cup
lemon juice
-
1
teaspoon
lemon zest
-
2
teaspoons
kosher salt
-
1
teaspoon
pepper
-
1
tablespoon
minced garlic
-
2
teaspoons
dried oregano
For garnish
-
2
tablespoons
chopped fresh parsley
-
as needed
lemon wedges
-
as needed
cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, pepper, garlic, and oregano.
- Add the chicken and potatoes to the bowl and toss to coat with the marinade.
- Coat a sheet pan with cooking spray and arrange the chicken and potatoes in a single layer.
- Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender, stirring halfway through.
- Sprinkle with parsley, garnish with lemon wedges, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
425
Total fat
19g
Total carbohydrates
11g
Total protein
25g
Sodium
694mg
Cholesterol
141mg
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