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One Pan Greek Lemon Chicken with Roasted Potatoes and Mushrooms

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Total Time: 1 hour 20 minutes
Servings: 4

Ingredients

  • 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
  • Salt
  • Pepper
  • 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

Instructions

  • 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.