Mediterranean One-Pan Chicken with Lemon and Potatoes

Mediterranean One-Pan Chicken with Lemon and Potatoes

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  • Preparation time: 
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  • Serves: Up to 4 people
  • Course: Main dishes


  • extra virgin olive oil: 1/4 cup
  • lemons, zest and juice of 2; wedges of 1: 3
  • dried oregano: 1 tbsp
  • fresh parsely, chopped: 1 tbsp
  • fresh rosmeary, chopped: 2 tsp
  • garlic cloves, minced: 2
  • salt: 1 tsp
  • medium russet potatoes, peeled and cut into 1 1/2-cubes: 4
  • large chicken thighs, skin-on and bone-in: 4

  1. Remove the baking tray from the oven and line with foil. Turn the function dial to convection. Turn the temperature to 400ºF and preheat the oven.
  2. Whisk together the olive oil, lemon zest, lemon juice, oregano, parsley, rosemary, garlic, and salt in a large bowl. Add the chicken and potatoes and toss to coat well. Scatter the potatoes onto the baking tray. Arrange the chicken and lemon wedges on top of the potatoes. Place the baking tray on position 3 and roast until an instant-read thermometer inserted into the center of the chicken registers 165ºF and the potatoes are tender, about 40 minutes.
  3. Transfer the chicken to a platter and cover loosely with foil. Let stand 10 minutes.
  4. Turn the oven temperature to 425º and continue cooking the potatoes until they are browned and crisp, about 10 minutes longer. Serve the chicken with the potatoes.

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