This lemon potato chicken is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season. In the photo I have a sprig of thyme on the right and oregano on the left. The thyme I had bought fresh at the store and couldn’t use it all up so I just dried it in the window (waste not want not), while the dried oregano was given to me in a large satchel back in May from my parents. We get our spices pre-bottled so often that I think its nice to be reminded of what they actually look like on their stems. These are both dried of course, my fresh plants are too young to start trimming yet but hopefully soon I’ll be able to get a few snips off without damaging the growth. I just think they’re so lovely with their textures and their smells. Ah spices, thank you for your boundless flavor…
I hope you enjoy this delightfully herb-y, juicy, and ultra-comforting lemon potato chicken as much as I do 🙂
One Pan Roast Chicken with Lemon and Potatoes
Ingredients
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 2 1/2 pounds yukon gold potatoes cut into wedges
- 1 large yellow onion cut into eighths
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup plus 3 teaspoons olive oil
- 1 large lemon cut into sixths
- 2 pounds chicken thighs and drumsticks bone in skin on
- 3 heads garlic
- 2 1/2 cups water
- 2 tablespoons chopped fresh dill
Instructions
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Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together the thyme, oregano, salt, and black pepper until combined. Set aside.
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In a large bowl, toss together the potato, onion, and sliced lemon with 1/4 cup of the olive oil, 2 tablespoons of the lemon juice, and half the spice mixture until evenly coated. Empty the mixture into a 10 x 13-inch casserole dish.
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In the same large bowl, toss the chicken with 1/4 cup of the olive oil, 2 tablespoons of the lemon juice, and remaining half the spice mixture until evenly coated. Nestle the chicken pieces into the pan, skin facing up (it's okay if there's potato/onion/lemon bits under them).
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Cut the top 1/3 off the heads of garlic, and place them in the casserole dish, cut side facing up. Drizzle the top of each one with 1 teaspoon olive oil (making for 3 teaspoons total).
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Pour the water into the pan, doing it in the pan's corner so it doesn't wash all the seasoning off the tops of the veggies and chicken. Place the pan in the oven and roast until the potatoes are tender when pierced with a fork, the chicken skin is golden, and the interior temperature of the chicken is at least 165 degrees Fahrenheit, about 1 hour to 1 hour and 20 minutes. Remove from the oven, top with the fresh dill, and enjoy immediately.
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Lemon bars are one of those things I adore but never make because I feel like I'd eat them all in one sitting and go on a sugar-fueled killing spree or something.
This, on the other hand, sounds both easy, reliable (whatcause your parents are awesome), and way more appealing on a 23 degree day like today. I'll give it a try!