Greek Lemon Chicken & Potatoes
Use even more lemon if you like but this is perfect for me. I look for a 1-pound russet potato and slice it into 12 wedges. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 2 servings
Ingredients:
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice (1 large lemon)
- 1/2 cup finely chopped onion
- 2 cloves garlic, crushed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 chicken breasts (1/2 to 3/4 pound total)
- 1 pound russet potato - cut into wedges
- 1 cup chicken stock
Marinade:
Main Ingredients:
Instructions:
- Preheat oven to 425° F.
- Combine marinade ingredients in a zip top plastic bag.
- Add chicken & potatoes and let marinate while oven heats up.
- Pour chicken, potatoes & marinade into a 13 x 9-inch non-reactive baking dish. (I use Pyrex)
- Pour chicken stock over and submerge as many potatoes as possible.
- Bake uncovered for 45 minutes, turning potatoes & chicken over after about 35 minutes. Chicken is done at 165° F.
- To serve, slice chicken and pour remaining juices over the chicken.
Note: There's more on this recipe in my blog, including more photos. Click here.
Delicious and easy. This is a hit in our home. Thanks for posting and keeping your recipes available!
Really enjoy the ideas. Can’t wait to play in the kitchen?
Jenny , from a fellow Canadian to another, you do good girl !
Love your receipes , all are delicious and so easy. Must say, your great sense of humor and know- how is very refreshing and fun. THE Food! Yum!!!
Regards from Ottawa.
I just made this recipe – it was delicious! I loved how easy it was to put together. Maybe my oven runs hot because both the potatoes and chicken browned a bit in the oven. Served it with a Greek salad. Thanks Jenny – this recipe is a keeper!
Another awesome recipe, Jenny!! I had to make it in my pressure cooker because I am traveling and did not have the proper pan/dish for the oven. Followed your directions but omitted one cup of chicken broth . Cooked Chicken a little on the bottom of the pan first then added the rest of the marinade w/ broth. I placed the potato wedges on top and cooked for five minutes. Then I let the pressure cooker depressurize on its own. Quick and delicious!!
Made this. Doubled the lemon, added dash of paprika.
It was very good.
I had some chicken left over.
A couple of days later, I washed the remainder of the sauce off the chicken and made chicken salad. The lemon had really penetrated the chicken and gave the salad an extra flavor.
I will be making this recipe, using extra chicken just to make chicken salad.
Thank you for all your recipes.
Wonderful recipe! I have handed it on to several people. I used chicken thighs because hubby doesn’t like white meat. Threw in some fresh asparagus, too. We both loved our dinner. Thanks again, Jenny.
Sheesh folks, if you don’t like the looks/taste/ingredients of something, don’t start hassling the originator, on this site it’s Jenny.
It’s Jenny’s recipe site, most of us are thankful that she takes the time to prepare, publish and photograph her recipes. Her photography is as good as her cooking. My mind was blown when I learned that she does her own photography.
Some of you people remind me of those who answer questions people ask about products on Amazon, with “I don’t know the answer to your question.” The world does not revolve around you.
Tweak the recipes to suit your own tastes. I have to leave the salt out of everything, I even have to check to see if the chicken or meat I buy has had salt water injected in it. So I have to modify most recipes.
I noticed over on the blog that some people were posting negative remarks without even trying the recipe. Please, just go away, no one cares about your
offended sensibilities.
Thanks, Jenny for all your efforts.
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My girlfriends and i have tried the recipe and it is delicious.
I also added chives, bacon when serving the potatoes.
Thank you again.
I love all your recipes!❤️ They are easy, quick and delicious. Keep them coming!
I love all your recipes!❤️
I’m sure it tastes good like all your recipes. ?
Thank you Jenny for another excellent recepy.I don’t understand whay people are not great full for all effort you do for us,what they expect ,more color? Put on little higher temperature on oven at the end and in few minutes you will have desirable COLLOR !!!
Sorry ,my English is not perfect but I hope people will understand what I said.
Love you and wish you all the best! You are the sweetes , beautiful and great lady!
Sincerely ,Ana. ?
Increasing the temperature or broiling at the end risks over-cooking the chicken. With my recipe the chicken is very tender.
Yum yummy! I need to make this recipe. Thank you for sharing!!
To anyone disappointed in my photo:
My pictures are intended to show how the food actually looks so you know what to expect if you make it. I do the best I can but I understand that my photos, and recipes, are not for everyone. ?
Hi,
Why are eggplants sweet and another bitter. I was told that the circle on the bottom of the eggplant that has a small circle, is female and sweet and the large circle is male and bitter.
what are your thoughts on this and why, to many seeds on one and not the other.
Thank you,
Cyrina
Why does my comment not show?
It’s too blonde, needs some searing/browning before finishing in the oven.
Love you Jenny and I know this is a great recipe but please take another picture. It does not look apetizing
Greek? Maybe. However, coming from an Italian household this was pretty much a staple for us for Saturday suppers. Often too, the potatoes alone were a side for other meals containing roasted meats, like pork or lamb chops. Totally scrumptious. Thanks for sharing Jenny.
The recipe sounds good, but I agree with another person that the picture doesn’t look appetizing. I intend to give it a try as many of your other recipes are delicious.
Dan, when you READ the ingredient list and look through the cooking method it is very obvious this has tremendous flavour. If you want food to EAT with your EYES do a little ARTWORK/TRICK and sprinkle with a little chopped cilantro, parsley or chopped green onion and add a little pop of colour like red or orange with chopped red or orange bell pepper. Now it will LOOK ‘tasty’ but you don’t have to EAT with your EYES.
I totally agree with you, Sheila. This recipe sounds wonderful and I will certainly try it. Thank you Jenny for taking the time to post your many great recipes!
I have enjoyed all of your recipes and I will definitely try this one. I’m sure the picture doesn’t do it justice.
Thank you for sharing your gift for cooking.
I will try this tonight! YUM!
Miss seeing you on YouTube, love your recipes and tutorials.
Seems easy and I’m sure it tastes great!
Thank you Jenny.
“Go Raptors!” ??