Lemony Chicken and Potatoes

Mains, Poultry
chicken, potatoes



  • ¼ cup oil (Canola, Olive)
  • ¼ cup lemon juice
  • 2 tbsp. dried oregano
  • 2 cloves of garlic, minced
  • 1/4 tsp. dried red pepper flakes
  • Salt & black pepper to taste
  • 4 bone-in, skin on chicken thighs trimmed, about 1½ lbs.
  • ½ lb. baby potatoes, sliced in half
  • ½ medium red onion, sliced
  • 1 lemon wedged
  • 2 oz. feta cheese, crumbled (optional)
  • ¼ cup pitted black olives



  1. Preheat oven to 400F
  2. Place a large piece of foil on a baking sheet, with the edges rising up to catch any liquid. In a large bowl, toss together oil, lemon juice, oregano, garlic, red pepper flakes, salt, black pepper, chicken, potatoes, onions and lemon wedges. Coat everything then spread evenly over foil with the chicken on top, skin facing up. Top with another piece of foil and crimp edges together so that the package is well sealed.
  3. Bake on baking sheet in the preheated oven for 30 – 35 minutes or until chicken is cooked through, then remove top foil layer and sprinkle with crumbled feta and olives. Increase temperature to broil and cook for an additional 2 – 3 minutes, or until chicken and cheese has started to brown and the internal temperature of chicken is 165F.
  4. Serve chicken and potatoes with a Greek salad.


Serves 2