Greek Baked Lemon Chicken and Potatoes (Κοτόπουλο με πατάτες λεμονάτο στο φούρνο)
Greek Baked Lemon Chicken and Potatoes (Κοτόπουλο με πατάτες λεμονάτο στο φούρνο)
Ingredients
For the Chicken and Potatoes
- 3 lemons, halved
- 2 pounds potatoes, peeled and cut into 1-inch wedges
- 4 garlic cloves, peeled and smashed or sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon Better Than Bouillon chicken base
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons yellow mustard, such as French's
For Finishing
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1 tablespoon extra virgin olive oil, for drizzling
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Juice the halved lemons into a small pitcher or measuring cup. You should have about 1/2 cup of lemon juice.
⏱️ 3 min
- 3
Place the potato wedges and smashed garlic cloves into a large casserole dish or baking pan.
⏱️ 2 min
- 4
Drizzle 1/4 cup of extra virgin olive oil generously over the potatoes and garlic. Toss to coat.
⏱️ 2 min
- 5
Add the Better Than Bouillon chicken base to the lemon juice in the pitcher. Stir thoroughly until the chicken base is dissolved and well combined with the lemon juice.
⏱️ 2 min
- 6
Pour the lemon juice and chicken base mixture over the potatoes and garlic in the baking dish. Toss gently to ensure the potatoes are coated.
⏱️ 1 min
- 7
Arrange the bone-in, skin-on chicken thighs on top of the potatoes in the baking dish, ensuring the skin side is facing up.
⏱️ 1 min
- 8
In a small bowl, combine the dried oregano, garlic powder, salt, and black pepper. Sprinkle this seasoning blend generously over each chicken piece.
⏱️ 2 min
- 9
Spread 2 tablespoons of yellow mustard over each chicken thigh, ensuring they are well coated.
⏱️ 2 min
- 10
Carefully place the baking dish into the preheated oven. Bake for 60-70 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F), and the potatoes are tender.
⏱️ 70 min•🌡️ 400
- 11
Remove the dish from the oven. Add the halved cherry tomatoes around the chicken and potatoes. Crumble the feta cheese over the entire dish.
⏱️ 3 min
- 12
Drizzle an additional 1 tablespoon of extra virgin olive oil over the finished dish. Garnish with fresh chopped dill.
⏱️ 1 min
- 13
Serve immediately, spooning some of the flavorful pan juices over each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Baked Lemon Chicken and Potatoes (Κοτόπουλο με πατάτες λεμονάτο στο φούρνο)
For the Chicken and Potatoes
- 3 lemons, halved
- 2 pounds potatoes, peeled and cut into 1-inch wedges
- 4 garlic cloves, peeled and smashed or sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon Better Than Bouillon chicken base
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons yellow mustard, such as French's
For Finishing
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1 tablespoon extra virgin olive oil, for drizzling
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Juice the halved lemons into a small pitcher or measuring cup. You should have about 1/2 cup of lemon juice.
⏱️ 3 min - 3
Place the potato wedges and smashed garlic cloves into a large casserole dish or baking pan.
⏱️ 2 min - 4
Drizzle 1/4 cup of extra virgin olive oil generously over the potatoes and garlic. Toss to coat.
⏱️ 2 min - 5
Add the Better Than Bouillon chicken base to the lemon juice in the pitcher. Stir thoroughly until the chicken base is dissolved and well combined with the lemon juice.
⏱️ 2 min - 6
Pour the lemon juice and chicken base mixture over the potatoes and garlic in the baking dish. Toss gently to ensure the potatoes are coated.
⏱️ 1 min - 7
Arrange the bone-in, skin-on chicken thighs on top of the potatoes in the baking dish, ensuring the skin side is facing up.
⏱️ 1 min - 8
In a small bowl, combine the dried oregano, garlic powder, salt, and black pepper. Sprinkle this seasoning blend generously over each chicken piece.
⏱️ 2 min - 9
Spread 2 tablespoons of yellow mustard over each chicken thigh, ensuring they are well coated.
⏱️ 2 min - 10
Carefully place the baking dish into the preheated oven. Bake for 60-70 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F), and the potatoes are tender.
⏱️ 70 min•🌡️ 400 - 11
Remove the dish from the oven. Add the halved cherry tomatoes around the chicken and potatoes. Crumble the feta cheese over the entire dish.
⏱️ 3 min - 12
Drizzle an additional 1 tablespoon of extra virgin olive oil over the finished dish. Garnish with fresh chopped dill.
⏱️ 1 min - 13
Serve immediately, spooning some of the flavorful pan juices over each serving.
⏱️ 1 min