Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 2 pounds Yukon Gold or baby potatoes, cut into bite-sized pieces
- 2 fresh lemons, juiced and zested
- 1 cup crumbled feta cheese
- 4 cloves fresh garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels and rub with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Toss the potatoes with half the olive oil, lemon juice, salt, and pepper, then lay them out on a baking sheet.
- Nestle the chicken on top of the potatoes and sprinkle feta over everything.
- Roast in the oven for 40–45 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Baste the chicken with pan juices halfway through cooking for added flavor.
- Garnish with fresh parsley or lemon slices before serving.
Notes
For substitutions, you can swap chicken with tofu, use sweet potatoes, or a mix of root vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Paleo