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Savor the simplicity of One-Pot Baked Greek Lemon Chicken – a family favorite, perfect for weeknight dinners. Zesty marinade, tender bites, and minimal effort for maximum flavor!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 1 hour
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 whole chicken (about 3 to 4 lb), cut into pieces, cleaned, and pat dry | |
| 1/2 cup lemon juice + 1/4 cup separately | |
| 1/4 cup olive oil + extra 2 tablespoons | |
| 10 garlic cloves, roughly chopped | |
| 2 teaspoons dried oregano | |
| 1 1/2 teaspoons sweet paprika | |
| Salt and pepper to taste | |
| 1 large onion, halved and sliced | |
| 4 medium Yukon potatoes, peeled and cut into wedges | |
| Fresh chopped Italian parsley |
Preparation
1
Prepare the Marinade and Preheat the Oven
Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1/2 cup lemon juice, 1/4 cup olive oil, chopped garlic, dried oregano, paprika, salt, and pepper to create a flavorful marinade. Pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for 30 minutes to soak in all the vibrant flavors.
Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1/2 cup lemon juice, 1/4 cup olive oil, chopped garlic, dried oregano, paprika, salt, and pepper to create a flavorful marinade. Pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for 30 minutes to soak in all the vibrant flavors.
2
Prepare the Vegetables
Arrange the sliced onions and potato wedges in an even layer on the bottom of a baking pan. Sprinkle with a pinch of salt and pepper to season the vegetables.
Arrange the sliced onions and potato wedges in an even layer on the bottom of a baking pan. Sprinkle with a pinch of salt and pepper to season the vegetables.
3
Add the Chicken and Bake
Place the marinated chicken pieces on top of the onions and potatoes. Pour 1/2 cup of water or broth into the bottom of the pan, cover tightly with aluminum foil, and bake for 45 minutes to 1 hour, or until the chicken and potatoes are tender. If needed, remove the chicken and continue baking the potatoes for an additional 15-20 minutes. Return the chicken to the pan for the final step.
Place the marinated chicken pieces on top of the onions and potatoes. Pour 1/2 cup of water or broth into the bottom of the pan, cover tightly with aluminum foil, and bake for 45 minutes to 1 hour, or until the chicken and potatoes are tender. If needed, remove the chicken and continue baking the potatoes for an additional 15-20 minutes. Return the chicken to the pan for the final step.
4
Finish and Broil
Mix 1/4 cup lemon juice with 2 tablespoons of olive oil and drizzle it over the chicken and potatoes. Transfer the pan under the broiler on low for a few minutes to give the chicken a golden color—watch closely to avoid burning. Let the dish rest for 5-10 minutes before serving, then sprinkle with fresh parsley for a vibrant finish. Enjoy!
Mix 1/4 cup lemon juice with 2 tablespoons of olive oil and drizzle it over the chicken and potatoes. Transfer the pan under the broiler on low for a few minutes to give the chicken a golden color—watch closely to avoid burning. Let the dish rest for 5-10 minutes before serving, then sprinkle with fresh parsley for a vibrant finish. Enjoy!