Greek Lemon Chicken and Potatoes is the ultimate easy one-pot meal, bringing together tender, juicy chicken and golden roasted potatoes in a bright, flavorful sauce of fresh lemon, garlic, and oregano.
0 Preheat oven to 375 F
1 Toss the potatoes with chicken broth, lemon juice, half of the olive oil, minced garlic, sliced onions, ¼ teaspoon salt, and fresh oregano. Place the well-coated potatoes on the bottom of a large Dutch oven or roasting pan.
2 Rub the chicken with the remaining olive oil. Season generously with the remaining salt and pepper, then place the chicken quarters on top of the potatoes. Cover and roast in the center of the oven for 45 minutes.
3 Remove the lid, give the potatoes a quick stir, and continue cooking, uncovered, for another 30 to 40 minutes, or until the chicken reaches 165F and the potatoes are tender. Add more time if needed.
4 To get more color on the chicken, place the Dutch oven under the broiler briefly to give the skin that golden, crispy color. Watch it carefully so it does not burn.
