It doesn't get easier then dinner all cooked in one pan. The chicken and potatoes are tossed together with olive oil, lots of lemon and a generous amount of oregano for a distinct Mediterranean flavor. Mushrooms are added at the end and add an earthy flavor to this easy weeknight dinner.
One Pan Greek Lemon Chicken with Roasted Potatoes and MushroomsPrint Grocery List Print Recipe
- 3 pounds boneless, skinless chicken thighs (you can also use chicken breasts or a broken down whole chicken)
- ½ cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon fresh chopped Italian-leaf parsley
- 6 garlic cloves, minced
- Zest and juice of one lemon
- 3 russet potatoes, peeled and cut into 1 inch pieces
- 1 cup cremini mushrooms, sliced
- Garnishes: freshly chopped parsley, lemon juice and salt and pepper
Preheat oven to 425 degrees.
In a large bowl, combine the chicken, olive oil, oregano, parsley, garlic, lemon zest and lemon juice, generous pinch of salt and pepper, and potatoes. Stir to combine all the ingredients together.
Spread all the ingredients on a large rimmed baking sheet. Bake until chicken is fully cooked through, about 20-25 minutes. If you are using chicken breasts it will take about 10 minutes longer to cook them. For a broken-down chicken, depending on the size of the pieces, it will take about 45 minutes.
If the chicken is finished cooking before the potatoes (which will definitely be the case if you are using chicken thighs), remove the chicken with a slotted spoon and set aside.
Cover to keep warm.
When the potatoes are fork tender, add the mushrooms, and continue to cook for an addition 15-20 minutes. The potatoes will start to get brown and the mushrooms will be a lovely dark roasted color. Add the chicken back to the pan for the last couple of minutes, to warm it up.
Pour the chicken, potatoes and mushrooms into a large serving dish, drizzle with some olive oil and an extra squeeze of lemon juice, sprinkle with parsley. Serve immediately.