Ingredients
- 1/2 cup olive oil
- Juice of 3 lemons
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons dried oregano
- 1 teaspoon thyme
- 2 teaspoons garlic powder
- 5 medium yellow-fleshed potatoes, cut into wedges and halved
- 10 garlic cloves, smashed
- 6 skin-on, bone-in chicken drumsticks and legs
Instructions
- Preheat oven to 400°F. Position oven rack in the top third.
- In a bowl, whisk together olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder.
- Spread the potato wedges in a large casserole dish. Add smashed garlic cloves.
- Pour half of the olive oil mixture over the potatoes and toss to coat well.
- Arrange the chicken pieces over the potatoes. Pour the remaining olive oil mixture over the chicken.
- Rub and toss everything to ensure even coating, then re-arrange the chicken on top of the potatoes.
- Bake for 1 hour and 10 minutes, or until the potatoes are tender and the chicken is golden brown and cooked to an internal temperature of 175°F.
- Serve hot and enjoy the crispy, lemony goodness.
Notes
- Use Yukon Gold or another waxy potato for the best texture.
- Add a few lemon slices to the dish before baking for extra citrusy aroma.
- Pair with a side salad or tzatziki for a complete meal.
- Marinate chicken ahead of time for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 1g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
