The Anti-Inflammatory Greek-Style Lemon Garlic Chicken & Potatoes has a delicious, savory, and refreshing Mediterranean flavor. We prepare this easy one-pan meal with chicken thighs, baby potatoes, garlic, lemon juice, lemon zest, olive oil, oregano, turmeric, paprika, black pepper, chicken broth, parsley, and optional feta cheese. This easy one-pan meal has about 485 calories and 31 g of net carbs. The Anti-Inflammatory Greek-Style Lemon Garlic Chicken & Potatoes is perfect for weeknight dinners, family meals, meal prep, and Mediterranean-inspired eating plans. You can serve this easy one-pan meal with Greek Cucumber Salad, Roasted Zucchini, Tzatziki, Hummus, Lemon Spinach Salad, or Whole-Grain Pita.
STATS:
- Course: Main Course, Dinner
- Calories: 485 kcal
- Diet: Mediterranean, Anti-Inflammatory
- Prep Time: 15 minutes
- Cuisine: Greek, Mediterranean
- Cook Time: 45 minutes
- Portion Size: 1 chicken thigh + 1 cup potatoes
- Cooking Mode: Oven-Roasted, One-Pan
- Total Servings: 4
- Difficulty: Easy
- Total Time: 1 hour
TOOLS:
- Bowls
- Baking dish
- Measuring spoons
- Knife
- Cutting board
- Tongs
- Citrus juicer
- Meat thermometer
INGREDIENTS:
- 4 chicken thighs
- 1½ lb. baby potatoes
- 3 tbsp. olive oil
- 5 cloves garlic
- 1 lemon
- 1 tsp. oregano
- 1 tsp. turmeric
- 1 tsp. paprika
- ½ tsp. black pepper
- ½ cup chicken broth
- 1 tbsp. parsley
- ½ lemon
- 1 tbsp. feta
- 1 tsp. sea salt
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CHICKEN THIGHS:
- Use chicken thighs to provide juicy and flavorful meat. As another option, you can use boneless chicken thighs or chicken breasts.
BABY POTATOES:
- Use baby potatoes to create tender centers and golden edges. As a replacement, use Yukon Gold or red potatoes.
OLIVE OIL:
- Use extra-virgin olive oil to provide healthy fats and Mediterranean flavor. As another choice, use avocado oil.
GARLIC:
- Use fresh garlic to provide a strong and aromatic flavor. You can substitute 1 tsp. garlic powder.
LEMON:
- Use fresh lemon juice and zest to provide a bright and refreshing flavor. Bottled lemon juice can be used if needed.
OREGANO:
- Use oregano to provide a classic Greek flavor. As another option, use 1 tbsp. fresh oregano.
TURMERIC:
- Use turmeric to provide earthy flavor and golden color.
PAPRIKA:
- Use paprika to provide mild flavor and color. As another choice, use smoked paprika.
BLACK PEPPER:
- Use black pepper to provide mild heat and complement the turmeric. White pepper can be used instead.
CHICKEN BROTH:
- Use low-sodium chicken broth to provide moisture and savory flavor. As a replacement, use vegetable broth.
PARSLEY:
- Use fresh parsley to provide freshness and color. As another option, use fresh dill or cilantro.
FETA:
- Use feta to provide a salty and creamy Mediterranean flavor. You can omit it for a dairy-free version.
INSTRUCTIONS:
- We warm the oven to 220° Celcius.
- Stir the salt, olive oil, black pepper, garlic, paprika, lemon juice, turmeric, lemon zest, and oregano.
- Coat the chicken with two-thirds of the lemon-garlic mixture.
- Mix the potatoes with the leftover mixture.
- Put the potatoes in a dish and put the chicken thighs among them.
- Spread the chicken broth around the potatoes.
- Roast till the chicken becomes 74°Celcius and the potatoes are tender, for almost forty-five minutes.
- Broil for almost three minutes if you like extra-crispy chicken.
- Cool the chicken for almost five minutes.
- Add the optional feta, parsley, and lemon wedges.
- Serve this chicken and potatoes warm.
TIPS:
- Completely dry the chicken and then season to get a crispier skin.
- Cut the potatoes equally for uniform cooking.
- Spread the broth around the potatoes as a replacement for the chicken skin.
- You could marinate the chicken for almost thirty minutes to two hours to get a deeper flavor.
- Include the red onion, zucchini, tomatoes, or bell peppers for additional veggies.
SERVING SUGGESTIONS:
PROTEIN DISHES:
- Grilled Lemon Chicken
- Baked Salmon
- Garlic Shrimp
- Herb-Roasted Cod
- Grilled Tofu
SALADS:
- Greek Cucumber Salad
- Tomato Cucumber Salad
- Mediterranean Quinoa Salad
- Arugula Salad
- Lemon Spinach Salad
VEGETABLE SIDES:
- Roasted Zucchini
- Roasted Broccoli
- Grilled Asparagus
- Mediterranean Eggplant
DIPS:
- Tzatziki
- Greek Yogurt Garlic Dip
- Hummus
BREAD:
- Whole-Grain Pita
- Greek Flatbread
STORAGE INFORMATION:
FRIDGE:
- Put the chicken and potatoes in a closed box and refrigerate for nearly 3 to 4 days.
FREEZER:
- Store the cooked chicken and potatoes for approximately 2 to 3 months.
FAQs:
Could we utilize chicken breasts?
- Yes, you may use chicken breasts, although they cook faster, so monitor them with a meat thermometer and bring them out at 74° Celcius.
May we prepare this recipe without potatoes?
- Yes, you can alternate the potatoes with different Mediterranean veggies, zucchini, cauliflower, or broccoli.
Will we marinate the chicken earlier?
- Yes, you can marinate the chicken for more than twenty-four hours in the refrigerator.
Could we make this meal dairy-free?
- Yes, you can simply skip the feta cheese.
Will we include different veggies?
- Yes, you can use red onion, cherry tomatoes, bell peppers, and zucchini.
NUTRITIONAL FACTS:
Calories: 485 kcal
Sodium: 620 mg
Net Carbs: 31 g
Fiber: 4 g
Sugar: 3 g
Fats: 25 g
Proteins: 34 g
Total Carbs: 35 g
