Greek Lemon Chicken & Potatoes

This classic Greek dish, known as Kotopoulo Lemonato, brings the sunny flavors of the Mediterranean straight to your dinner table. Tender chicken pieces and golden potatoes are roasted together in a vibrant marinade of fresh lemon juice, garlic, oregano, and olive oil, creating a one-pan meal that's both effortless and impressive. As the dish roasts, the potatoes absorb all the savory pan juices, becoming crispy on the outside while staying fluffy inside, while the chicken develops a beautiful golden-brown exterior that locks in moisture. What makes this recipe truly special is its simplicity and the way each ingredient works in harmony. The bright acidity of the lemon cuts through the richness of the chicken, while dried oregano and fresh garlic provide that unmistakable Greek flavor profile. The addition of chicken broth ensures everything stays moist during the longer roasting time, and the potatoes act like little sponges, soaking up every bit of that delicious liquid. This naturally gluten-free dish is perfect for Sunday dinners or any night when you want maximum flavor with minimal effort. The active prep time is just 15 minutes, and then the oven does all the work while your kitchen fills with irresistible aromas. Serve it with a simple Greek salad and crusty gluten-free bread to soak up the lemony pan juices, and you have a complete meal that will transport you to a taverna on the Aegean coast. Leftovers, if you're lucky enough to have any, are equally delicious the next day. The flavors deepen overnight, and the dish reheats beautifully. This is the kind of reliable, crowd-pleasing recipe that will quickly become a staple in your weekly rotation.

Ingredients

• 3 lbschicken thighs and drumsticks, bone-in, skin-on
• 2.5 lbsYukon gold potatoes, cut into 2-inch wedges
• 1/2 cupfresh lemon juice, from about 3-4 lemons
• 1/2 cupextra virgin olive oil
• 6 clovesgarlic, minced
• 2 tbspdried oregano
• 2 tspsalt
• 1 tspblack pepper, freshly ground
• 1 cupchicken broth, gluten-free
• 3 tbspfresh parsley, chopped optional
• 6 pieceslemon wedges, for serving optional

Method

1. Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven. 0:05
2. In a large mixing bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper until well combined. 0:05
3. Pat the chicken pieces dry with paper towels. This helps them brown better in the oven. 0:04
4. Add the chicken pieces to the bowl with the marinade and toss thoroughly to coat every piece. Let it sit for 5 minutes while you prepare the potatoes. 0:05
5. Add the potato wedges to the same bowl with the chicken and toss everything together, ensuring the potatoes are well coated with the marinade. 0:05
6. Arrange the potato wedges in a single layer in a large roasting pan or baking dish (approximately 9x13 inches or larger). 0:05
7. Place the chicken pieces on top of the potatoes, skin-side up, spacing them evenly. Pour any remaining marinade from the bowl over the chicken and potatoes. 0:05
8. Pour the chicken broth around the edges of the pan, being careful not to pour it directly over the chicken skin (this keeps the skin crispy). 0:04
9. Place the pan in the preheated oven and roast for 45 minutes without opening the oven door. 0:04
10. After 45 minutes, carefully remove the pan from the oven and use a spoon or baster to baste the chicken and potatoes with the pan juices. 0:05
11. Return the pan to the oven and continue roasting for another 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy, and the potatoes are tender and browned. 0:06
12. Remove the pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. 0:04
13. Transfer the chicken and potatoes to a serving platter. Spoon some of the pan juices over the top, and garnish with fresh chopped parsley and lemon wedges if desired. 0:05