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Greek-Style Lemon-Garlic Chicken Recipe
Greek-Style Lemon-Garlic Chicken Recipe photo by Taste of Home

Greek-Style Lemon-Garlic Chicken Recipe

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I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 8 medium Yukon Gold potatoes (about 3 pounds)
  • 1 cup pitted Greek olives
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 6 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth

Nutritional Facts

1 chicken thigh with 8 potato wedges and about 1/3 cup pan juices equals 602 calories, 33 g fat (6 g saturated fat), 81 mg cholesterol, 1,071 mg sodium, 48 g carbohydrate, 4 g fiber, 29 g protein.

Directions

  1. Preheat oven to 375°. Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
  2. Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices. Yield: 8 servings.
Originally published as Greek-Style Lemon-Garlic Chicken in Physician's Mutual - Recipe Contest 2014

Nutritional Facts

1 chicken thigh with 8 potato wedges and about 1/3 cup pan juices equals 602 calories, 33 g fat (6 g saturated fat), 81 mg cholesterol, 1,071 mg sodium, 48 g carbohydrate, 4 g fiber, 29 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Greek-Style Lemon-Garlic Chicken

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 18, 2015

"I did not find this dish to be very flavorful, and the chicken does not get well-done enough with the cooking time given. Chicken should fall off the bone, IMO."

MY REVIEW
Reviewed Apr. 1, 2015

"very easy and delicious. definitely a remake"

MY REVIEW
Reviewed Mar. 11, 2015

"I only made the chicken (boneless, skinless) , no olives or potatoes. I also omitted the broth and added extra lemon juice cuz the sauce was a little salty (next time I will decrease the salt). I cooked the chicken at 400 for 30 mins. Very yummy!"

MY REVIEW
Reviewed Mar. 4, 2015

"What a delicious meal! We don't like olives so I replaced them with zucchini slices and based on other comments, only added 3/4 c. chicken broth and still had a lot of pan juices."

MY REVIEW
Reviewed Feb. 11, 2015

"I forgot to add the lemon juice, & it was still very tasty! I put 13 thighs in a 9 X 13 pan with 1/2 of the skin cut off (less fat but still gives moisture to chicken). I mixed the oil, garlic, & seasonings plus a few tablespoons of water & poured it over the chicken. Baked 65 minutes, uncovered, at 410 degrees. Perfectly golden & generated tons of liquid (without adding broth)."

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