Prep 15m Cook 1h Additional 2h Ready In 3h 15m
Servings 4 servings Calories 434.3

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Recipe Ingredients

  • ½ cup fresh lemon juice
  • ½ cup fat-free chicken broth
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 ½ pounds skinless, boneless chicken thighs
  • cooking spray
  • 1 pound small new potatoes, halved

Cooking Directions

  1. 1 Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
  3. 3 Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
  4. 4 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 434.3
  • Carbohydrate 24.9 g
  • Cholesterol 95.8 mg
  • Fat 24 g
  • Fiber 3.6 g
  • Protein 30.1 g
  • Saturated Fat 5.7 g
  • Sodium 137.8 mg
  • Sugar 1.7 g

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  1. I added salt and pepper to the marinade. And coated the potatoes with it before putting the dish in the oven. That gave everything more flavor and helped the potatoes brown. A couple of minutes to broil at the end browns the chicken nicely.
  2. Only flavor I tasted was lemon. And the chicken didn’t brown at all. I made exactly per the recipe except dividing in half for two people. Chicken was done in 45 minutes; potatoes were just done but had zero flavor. Not a keeper recipe for us due to lack of flavor.
  3. Not too great. Like another reviewer said, it needs salt. I also found it to have way too much liquid. After 75 minutes, I removed potatoes and chicken to a sheet pan for browning. While it smelled delicious as it was cooking, there just was hardly any flavor.
  4. I made it exactly as the recipe says. The flavors were amazing together but the chicken was done while the potatoes were still hard. Next time I will skip the potatoes and will use bone-in, skin-on chicken.
  5. Everyone LOVED it! I used bonelessskinless chicken thighs, and added a couple of other spices (red pepper, Olive Garden's salad dressing, and Cavender's Greek seasoning). It was SOOO AWESOME!! Thank you!
  6. This turned out pretty good. The potatoes did not quite get all the way done and they didn't have very much flavor. I recommend putting them on the bottom instead of the top and that should remedy both. When I oven bake thighs I leave the skin on for color and crispiness but that was - Read more ...
  7. Loved it! Easy and tasty. Thanks for the excellent recipe!
  8. This recipe needs salt! Yes this should be called Greek because oregano and lemon are quintessential Greek ingredients. They use it on everything! Where we have sour cream and onion flavored potato chips they have oregano flavored potato chips. And Greek oregano is the best oregano. So throw in some salt kalamatas or feta anything - Read more ...
  9. I saw this recipe yesterday AM had chicken thighs so made it last night. We love chicken thighs and this was very tasty. I did however use Greek Seasoning instead of oregano and also added some halved Kalamara olives. I couldn't figure out why this dish was called "Greek" w/o anything authentically Greek in the - Read more ...