This Greek lemon chicken and potatoes is your new go-to meal for busy weeknights. The chicken is seared until crispy then roasted with potatoes, herbs, lemon, and asparagus. It's all made in one pan, and it's ready in an hour!
Ingredients
8bone-in chicken thighs
1teaspoonEACH sea salt and pepper, divided
1tablespoonolive oil
2lbnugget potatoes, halved or quartered, depending on the size
1mediumonion, thinly sliced
2lemons, zest and juice
1teaspoondried oregano
½teaspoondried thyme leaves
1largegarlic clove, minced
1bunchasparagus, tough ends snapped off
Lemon slices, for serving
Instructions
Preheat your oven to 400 degrees Fahrenheit. Season the skin of the chicken with ½ teaspoon of sea salt and ½ teaspoon of black pepper.
8 bone-in chicken thighs
Heat the olive oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken to the pan, skin-side down. Let the chicken cook until the skin has started to brown. Remove the chicken from the pan and turn off the heat.
1 tablespoon olive oil
Add all the remaining ingredients EXCEPT the asparagus to the pan and toss with the oil that is left in the pan from cooking the chicken. Sprinkle the remaining ½ teaspoon of sea salt and ½ teaspoon of pepper over the potatoes.
2 lb nugget potatoes, 1 medium onion, 2 lemons, 1 teaspoon dried oregano, ½ teaspoon dried thyme leaves, 1 large garlic clove
Nestle the chicken into the potatoes, skin-side up, and bake in your oven for 40-45 minutes, or until the potatoes are soft and the chicken has cooked through. During the last 5 minutes of cooking, add the asparagus on top of the chicken. Serve with some lemon slices on the side.
1 bunch asparagus
Notes
If you don't have an ovenproof skillet, first season and sear the chicken, and then use a casserole dish in step 3.