I love this recipe for its simplicity and convenience—perfect for busy days. It's a budget-friendly, one-pan dinner with a refreshing lemon scent, setting the perfect dining experience. The real advantage is in the minimal cleanup, making this Greek Lemon Chicken and Potatoes a regular favourite. Here's a versatile recipe for three people, easily adaptable to your needs, with a general ratio of one to two chicken thighs and potatoes per person, when served as a platter. Try this classic recipe today with my SMASH Greek Lamb Rub and Fantasea-salt, both, ‘Naturally Delicious’.
Servings: 3, mains
Prep: 10 mins
Cook time: 60 mins
Ingredients
• 6 Potatoes
• 3 Garlic Cloves
• 1 Lemon
• 150ml Chicken Bone Broth or Stock
• 9 Sprigs of Lemon Thyme Herb / Lemon Thyme Sprigs
• 6 Chicken Thigh Cutlets, skin on & bone in
• Extra Virgin Olive Oil (Evoo). Enough to lightly coat the Chicken and Potatoes
• 1/4 Cup of a Salt and Herb Mix, such as my signature SMASH Greek Lamb Rub
• Sea Salt. Enough to sprinkle over Potatoes and Chicken skin. My Fantasea-salt is an ideal choice for this dish
Instructions
1. Preheat the oven to 175°C/345°F.
2. Slice the potatoes evenly into quarters, creating 4 wedges.
3. Peel and halve each garlic clove.
4. Cut the lemon into 6 slices. Squeeze the juice from the lemon ends into the pan. Grate the outer part and include the zest into the pan.
5. Introduce chicken broth to the pan and stir to infuse the flavours.
6. Position lemon slices in the pan and place a sprig on top of each.
7. Coat the chicken with evoo. Lay the chicken skin side down, sprinkle SMASH Greek Lamb Rub on the undersides, then arrange in the pan with the skin side facing up.
8. Coat the potato wedges with a little evoo and place them around the chicken thighs in the pan.
9. Similarly, add the garlic halves to the pan.
10. Place the remaining 3 lemon thyme sprigs strategically on the food.
11. Sprinkle Fantasea-salt (sea salt) lightly over all chicken thighs and potatoes.
12. Place the pan in the middle of the oven and cook for 60 minutes.
13. After removing the pan from the oven, put aside the lemon thyme sprigs.
14. Share the chicken, potatoes, and garlic onto three plates.
15. Scrape down the pan and pour/spoon the flavourful juices over the potatoes.
16. Extract the crispy herbs from the lemon thyme stems and sprinkle on top.
Notes and Variations
• Potatoes can either be peeled or left with the skin on; wash first if leaving on.
• Consider serving steamed broccolini or asparagus as a side dish or opt for a traditional Greek salad.
• Increase broth by 50ml if using an extra-large pan.
• If preferred, strain the pan juices to remove the any chunks.
• Improve presentation by placing a baked lemon slice under the chicken on the plate, and garnish with chopped parsley for a vibrant touch.
• Using bone-in chicken thighs helps with moisture retention during cooking, reduce the cooking time of the chicken if using boneless.