Oven-roasted chicken and potatoes with lots of oregano, garlic, and lemon. This is so flavorful, and all done in the oven!
This is legitimately my favorite kind of dinner - one you can get going in the oven and then check on sporadically while you get other things done. The pre-dinner rush is a fretful time in our household, so I have a deep love of hands-off meals.
One of my favorite ice breakers is "if you could only eat one spice/herb for the rest of your life, what would it be?" You may be tempted to say cinnamon. But would you want to live without basil? What kind of life would you lead without paprika??
My answer is always oregano. You can do Mexican, you can do Italian, you can do Mediterranean. Here, it goes Greek.
Oregano, rosemary, garlic, and lemon are so, so good together!
Like, the first time I made this I could not believe how good it was. It's so easy! All in the oven!
A Sheet Pan Meal Where Everything's Cooked Perfectly
Like a lot of sheet pan/oven meals, different ingredients require different time in the oven, or you're trying to achieve different results with each. Like here, we want cooked-through and slightly crisp potatoes and moist, not-overcooked chicken.
To do this, I give the potatoes a head start in the oven while the chicken does a quick marinade (I do this on the counter). Then, the chicken joins the potatoes until it's fully cooked. The chicken is removed and set aside to rest (an essential step!) while the potatoes can finish cooking and start to get crispy tips.
The result is perfectly cooked, moist and flavorful chicken that is rested and ready to eat, and delicious, slightly crispy potatoes that are all done at the same time!
This is originally a Chef John (love him!) recipe. I have modified it to use boneless, skinless chicken breast and a slightly different method. If you want to use bone-in thighs, check out his version!
Roasted Herby Lemon Chicken + Potatoes
Ingredients
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks (from about 4 medium potatoes)
- 2/3 cup chicken broth
- 3 boneless, skinless chicken breasts, butterflied if more than 1-inch thick
- For serving: fresh oregano or parsley (optional)
Directions
- Preheat oven to 425 degrees. Oil a 9 by 13-inch roasting pan.Combine the olive oil, lemon juice, garlic, oregano, salt, rosemary, and pepper in a large bowl. Add the potatoes and toss to coat. Transfer with a slotted spoon to the prepared roasting pan, reserving as much of the liquid in the bowl as you can. Pour the chicken broth over the potatoes. Add chicken to the bowl and turn to coat in the remaining liquid. This will be a quick marinade while the potatoes get a head start in the oven!Bake the potatoes for 20 minutes, then remove from oven, toss, and nestle in the chicken so everything is in an even layer. Pour any remaining marinade over top. Bake for 25 minutes more, until chicken is cooked through. Remove chicken to a plate and tent with foil. Return potatoes to the oven and bake for 10 minutes more, until beginning to crisp. At this point, I like to slice the chicken and return it to the roasting dish for serving. Top with fresh oregano or parsley if you like!
Some other meals I keep on my back burner for busy weeks or nights I don't feel like cooking are this Instant Pot Mexican chicken that you can use for everything, these black bean tacos, and this fancy-feeling spaghetti that takes under 30 minutes to make.
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