Quick and Easy Dinner Recipe Using Chicken and Potatoes
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05/09/2017
I've made this a couple of times for the family, and my wife has continually declared it her favorite dish. The only change I've made is using skinless chicken breast tenders instead of skin-on thighs. In order to avoid the chicken drying out, prepare as described, but cook just the potatoes for the first 20-25 minutes. Then pull the pan out of the oven, place the chicken on the pan, making sure to recoat it in the marinade, and cook for the remaining 20 minutes. It comes out juicy and flavorful every time.
08/29/2017
Used boneless/skinless thighs and let the chicken and potatoes marinate for 30-45 minutes. No other changes. It was delicious! Served with a side salad of fresh heirloom tomatoes, cucumber, kalamata olives, feta cheese, fresh garden basil, and homemade balsamic vinaigrette.
05/21/2015
Chef John, my hero, strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that.
05/02/2015
Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally, I would cut the olive oil down some as with the skin on the chicken it was a little on the slippery side for me. Will be on the rotation list.
11/15/2015
Yum! Too much olive oil? Au contraire! Marinated the chicken for a a couple hours in the oil/ lemon mixture. Turned twice during baking. Did not broil but baked a few extra minutes until chicken skin was crispy. Just wonderful!
05/27/2015
Held back about 1/4 cup of the oil from the marinade, per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken, but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance, but I was very dissatisfied with the consistency of the potato ( 1/2 mush, 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again, but was ok for a dinner night.
09/04/2016
This was soooooo good! The video was really helpful, and now that I know how to make this, I'll certainly be making this again soon. I'll probably reduce the olive oil slightly. I also think this dinner and the extra marinade, once cooked, would also be amazing paired with asparagus, artichokes, or brussel sprouts.
07/23/2016
I used boneless skinless chicken breast and cut the recipe in half (just the 2 of us and I don't like chicken with bones or thighs). Super tasty and delicious
04/02/2016
This recipe was great! We always use chicken thighs and my hisband said this was the best so far. Since I am all for 1 pot cooking, this was perfect! My alterations: boneless chicken thighs, carrots, mushrooms, mini potatoes, extra lemon, baked in 40 min with a quick re- baste after the first 20 min.
01/31/2017
Made it a bit different, as I had to leave and the family wouldn't be home to eat for another hour. Put 2 tbs EVOO in the bottom of a glass casserole dish. Sliced potatoes 1/2 thick. Put those on the bottom of the dish. Chicken on top and poured marinade over the chicken. Baked at 400 for 45 minutes. Potatoes were nicely browning, as was the chicken skin. Turned the oven off and when the family got home, everything was cooked and still fairly hot. Didn't have rosemary or fresh oregano. Family liked it and the kids are rather picky.
01/06/2018
I've made this dish 3 or 4 times now and it's just perfect. You don't need to change a thing. The chicken comes out golden brown with crispy skin and moist, tender meat. The potatoes are rich, creamy and delicious. I love this one so much I'm making it again this week. This one gets all the stars!
05/03/2015
Most lovely for the lemon lover and the potatoes were AWESOME!!! Lends itself well to many side dishes. :) Obviously Chef John picked thighs for a reason and they work in this dish, no chicken breasts!
01/23/2017
I made no changes. This is a fantastic recipe. I found the video super helpful to make it seem less labor intensive. Thanks for the recipe!
08/29/2017
Made it exactly as written and it turned out great! Even the picky kids ate it without complaint.
10/28/2016
Really delicious. kids and hubby gobbled it up. I used half the olive oil, next time I'll use 1/8 cup. And try a little grated parmigiano-reggiano on the potatoes before you broil them.
09/05/2017
Chef John, amazing! I made this tonight for dinner and added roasted asparagus as a side. The chicken was tender, and you are right, the potatoes were too yummy for words. I followed your recipe exactly, no alterations and this one is going on my "make at least twice a month" list. I love cooking something new every day so for anything to be put on my list of more than once a month, is very high praise.
01/01/2018
I kept the recipe as is but used 4 large skin on thighs. It was delicious! I used yellow potatoes and loved how they soaked up the flavor of the marinade. I let the chicken marinade for a few hours and I think that definitely made the dish. The skin was good too and I'm defiantly not a skin person. The skin was crispy but the chicken itself was juicy and tender. A definite keeper.
04/13/2019
I love this recipe! I made it exactly as written (I am another one of those How Can You Give it Stars When You Changed Stuff people). My husband and I both loved it and he is a picky eater. He said several times that I need to keep it on the rotation and then asked me to make it again two days later. He has never done that before.
01/25/2017
Wow, this was awesome. Only had 4 thighs but kept all the other ingredients the same. For extra flavor we marinated all the ingredients first before putting it in the pan to bake!! I would definitely cut back on the oil next time. We had enough juice that the extra broth was not needed to deglaze the pan. It could be that I used a smaller pan to keep all the ingredients close to each other. The juice/broth was the best. Need bread next time. I just love lemon:)
11/08/2017
WOW! This was absolutely delicious! I followed the recipe exactly as written except I used boneless skinless chicken thighs, only because we don't like chicken skin. Was worried the chicken would dry out but it was VERY moist! I think the trick was not to flatten the thighs, but keep them sort of folded, if that makes sense. Strongly recommend serving with your favorite Tzatziki sauce, that was the topper. Next time I'll make the chicken to serve in pitas with Tzatziki, chopped cucumber and tomatoes. Will skip the usual red onion only because they don't agree with me. Thanks again Chef John for another fantastic recipe!
01/07/2018
Followed the recipe and it turned out great. The video was very helpful. Family love it. Place the roasting pan closer to the top heating elements to ensure crispy skin on the chicken thigh. Potato wedges were very good and full of flavour. Will definitely make it again.
08/19/2017
This was my first time making this recipe and I loved it. I normally don't like thighs so I was unsure about even trying it. I was not disappointed! I prepared it an evening my young nieces slept over and did not expect them to even want to try it but they loved it too! I will definitely make this again very soon!
03/02/2019
Oh this was so good tonight! I didn't change a thing and I'll make this again for sure. So I need to get a larger roasting pan because I think my 8 bone-in thighs were a little crowded in the pan with the potatoes and they swam in the marinade. I had to use my turkey baster to remove some of the marinade halfway through the cooking time. I think I'll reserve some marinade next time for asparagus and then throw them in the pan during the last ten min. Husband loved it too. Thanks Chef!!
08/17/2017
This is a weekly meal at our house! I marinate on my prep day and look forward to it all week. Never fails, my husband loves it too!!
10/22/2017
Yummy yummy. This is easy and delicious. Chef John never fails and this is a fool proof dish. I omitted the potatoes simply because mine were growing too many eyes. I cooked some rice and removed the chicken halfway through, put the rice in the bottom of the baking dish, placed the chicken on top and finished it off. The rice was amazing and soaked up all of the juices from the chicken. I think I'll just have to make it this way from now on! So good! Thanks Chef John!
03/02/2016
We loved the crispy skin! Next time I will cut the oil in half, but perfect otherwise. It would be easy to add any other vegetables you have on hand.
07/27/2017
This is a great dish. We just made it the other day and my wife gave it a 10 on a scale of 5. That is how much she enjoyed this dish.
10/03/2017
I loved this recipe for Greek Lemon Chicken. I followed the recipe but added more lemon and it turned out great. Also, I didn't have to put the potatoes under the broiler to brown them. My oven was set on 425 degrees and the potatoes and chicken browned very nicely. I will make this again and for other people. Thank you Chef John.
10/26/2015
Loved it! Family loved it. Didn't change a thing. Loved it so much I made it again the next day. Potatoes were great!
05/24/2018
I have made this many times, usually double for a bigger crowd. dare i say, "winner winner, chicken dinner"!
08/22/2017
This was an excellent dish! I did not do step 6 because I was ready to eat it when it came out of the oven. My whole house LOVED it!! Will make again for sure. Thank you for sharing this recipe.
07/17/2016
I love chef John- this and other recipes are so simple and delicious!
11/14/2017
This is delicious! And really easy! I made this on the stovetop since it was only for 4 of us. I used less olive oil than called for (1 Tsp. aprox.), but added 1 Tsp. butter. I used a little less than 2 pounds of skinless chicken thighs and did not need to add chicken broth (which I did not had anyways). I also left the skin on the potatoes, which btw were the best part for us, incredibly tasty! Thank you Chef John!
03/06/2019
I didn't have any oregano or rosemary on hand - so I used an herbal blend that contained both + thyme etc., - I used bone-in skin on chicken breasts because my mum (who I was making this for) prefers the breast meat . . cooked for a bit less time as they were breasts vs. thighs - didn't bother with the final steps of broiling or straining the broth - didn't need to. Everything was roasted nicely together and the juices were great spooned over the chicken. Definitely will make again.
02/16/2019
Love this recipe, it was delicious, pretty easy, and I had all the ingredients already! I will definitely be making this one again.
12/20/2016
Excellent. I was only cooking 2 bone in chicken breasts so it was a smaller amount but it was very good. I used Meyer lemons, too. I'll definitely make it again.
01/27/2017
This was excellent! I will make this again! Very easy.
02/18/2019
Made this and my family loved it.
02/23/2019
I will definitely make this again. It's easy and fast.
12/14/2017
Fantastic!!! The family loved it! Even delicious as leftovers!
11/22/2017
We love the lemon flavor and have made this numerous times with the 5 lb value pack of chicken thighs with the following changes. I increased the adjusted measurements for 5 pounds of chicken to 1 tablespoon plus 1 teaspoon of kosher salt, Greek oregano, dried rosemary and ground black pepper. We substituted 1/4 teaspoon of chili seasoning dark roasted for cayenne pepper and increased the minced garlic cloves to 10 and increased the fresh lemon juice to 1 cup. Additionally 1 lemon squeezed at the end with rosemary and Greek oregano. With all the chickens in a tray, first pour 1 tablespoon of lemon juice under the skin of each chicken thigh. Then season each chicken under the skin with a pinch of the dry herbs. Add the remainder of the 1 cup lemon juice with the olive oil and minced garlic cloves to the chicken and potatoes. Season the top of the chicken and the bottom of the chicken with the remainder of the herbs. Add some of the minced garlic under each chicken skin. After you transfer the chicken and potatoes to the roasting pan, drizzle the chicken broth, add the remainder of the marinade, then squeeze 1 lemon over the chicken and potatoes. Add additional Greek oregano and dried rosemary over the top so that the chicken and potatoes are speckled. Follow the rest of the recipe for a great lemon chicken that disappears quickly. Thank you Chef John for a recipe that is a huge hit with my teen daughter, husband, mother-in-law and me.
09/07/2018
Ugh, I love Chef John's recipes! This one was another hit. Followed the recipe to a T (I trust his recipes enough to never alter them:) and it was deeelicious! I did, however, put the potatoes at the bottom of the roasting pan and placed the chicken and marinade over top of them. No leftovers!
11/22/2017
I made this and it was wonderful, especially the potatoes. I will make it again with some carrots as just a vegetable dish, maybe using a little less olive oil. I did marinate the chicken and potatoes for a couple of hours in the fridge.
10/17/2017
I only give 5 stars when the recipe didn't need any modifications and it was delicious enough to become an instant regular dish in our home. This recipe definitely fits this criteria.
07/12/2015
Made this tonight for dinner, very good!
06/30/2019
The taste wasn't bad, but a lot of work in my opinion. I used 4 pounds of boneless and skinless thighs. Next time, I will use only about 1/4 c. of olive oil. Also, way too salty. If I make it again, I'll use less salt and/or less chicken broth. Turning the thighs and potatoes, and then broiling the potatoes separately and straining the juices were all too time consuming. I am definitely going to omit the straining part. I was really looking for a simple, throw-in-the -oven meal. This was not was I was looking for... Update, just looked at the Nutrition Fact. Never making this again!
02/10/2020
Fantastic!!! Overall this dish was amazing. The only thing I will do differently is add more salt and cut back on the virgin olive oil.
04/13/2022
Made this for the first time, and loved it! As other reviewers have mentioned, probably needs less olive oil, but that could also be because I had to use a pyrex casserole dish instead of a metal roaster. Really liked the flavor of the potatoes, right texture as well, semi-firm throughout. The thighs were wonderful with the garlic, lime (I used limes instead of lemons), and other seasonings. I wouldn't even consider using a cut besides the thigh for this - they are so much more flavorful than chicken breast.
08/30/2017
Awesome! A real keeper! That crispy skin on the chicken--delectable!
02/28/2019
Fantastic. Didn't change a thing!
05/18/2015
That worked out well. Delicious!
07/13/2019
Will totally make this again. Was very impressed by the flavors. My 5 and 7 year old really enjoyed it!
12/12/2016
This was fantastic and easy to make, we served it with green beans and tomatoes and every one loved this pairing. Chef John once again showed us that great food doesn't have to be hard to make.
04/25/2020
I used boneless skinless chicken thighs instead and made with 1 lb of chicken (1/4 batch). I followed the recipe nearly step-by-step with just a few adjustments to cooking time (35 min) and added broccoli halfway through. It turned out perfect! My whole family loved it.
12/27/2019
The potatoes weren't cooked long enough, had to put them back in the oven. Almost tempted to partial boil them first, if I make this recipe again.
09/15/2021
A 5/5! Flavorful, with a kick of lemon and a perfect balance with the rosemary and oregano. One bite of the chicken and my family decided this was a keeper!
11/16/2018
This was good, but I made a LOT of changes! For starters, I used half skinless chicken breasts, cut into 3 pieces each. I also only used 1 T. each of the basil and oregano, and sprinkled a poultry seasoning with paprika and garlic instead of the lemon herb seasoning. I didn't have green beans, but used asparagus instead, which we prefer. The chicken and potatoes were done in 30 minutes and I had to roast the asparagus separately. This tells me that the temp could be lowered, maybe to 375 with skinless chicken. It still was quite yummy!
02/11/2019
Delicious! I had huge potatoes, but still put in 3. I was happy I did, because all that flavorful fat made an excelllent coating for the potatoes. I'd say instead of reducing the added fat in the recipe, add more potatoes (or other veggies you like.)
10/09/2017
One. Word awesome
09/29/2017
This was a fantastic recipe. Made exactly as written. The sauce was quite tasty, and caramelizing the potatoes really added a great touch. Will be keeping this in the rotation.
10/09/2017
No. I made it and everyone thought it was great. My son-in-law said it was the best chicken he ever had. Can't wait to try more recipes. The recipe was very easy to follow!
02/27/2019
I've made this twice, the first time it was beyond wonderful, the second time I doubled the recipe and in my opinion I made too much for one dish and the proportions were off in terms of making it in two different dishes. It is a fantastic recipe, definitely recommend! My friends and family loved it and I would make again.
06/21/2015
Loved it! So yummy and easy to make!
06/29/2018
Came out wonderfully. I cannot cook, but this recipe made me look great. Thanks for an awesome recipe.
03/03/2019
Only one change...used boneless skinless thighs. This dish was amazing! A keeper.
03/31/2020
I think the cooking temperature is too low, my chicken was overcooked and there was still too much liquid so I turned it wayy up at the end. Otherwise this recipe is so so so delicious!! I love how easy it is to make but tastes like it took effort. The lemon is marvellous and the potatoes really are the star of the show. also I usually don't like chicken skin but you'll want to keep it for this recipe.
10/03/2015
i doubled the spices my hubby said it was good, but to much lemon.
02/05/2017
Very good my husband and 13 yr old son enjoyed it. I added black Kalamata olives and feta cheese. I didn't have rosemary so I substituted with basil. As side dishes I roasted peppers and had toasted pita bread and hummus.
02/01/2017
So good!
03/25/2020
Very good and juicy
02/12/2017
This was a tasty dish! Prepared as directed using boneless chicken thighs but didn't finish off with deglazing the pan b/c it wasn't very crusty on the bottom but full of juice that I poured over the chicken. The potatoes are the best! broiled for just a few minutes to brown before serving.
05/02/2020
This was GREAT! I cooked 2 lbs of boneless skinless thighs for my family and reduced the oil & lemon juice accordingly. I actually put the chicken under the broiler for 3 minutes or so (not too close though) and that gave a nice finish. The sauce in the bottom of the pan was so good I sopped it up with a piece of bread. Next time I will be sure to have some crusty bread on hand. I think I'd prefer that over the potatoes! Served with a simple salad for a super filling, healthy meal. My kids all cleaned their plates and hubby approved too. It's definitely going on the sheet pan meal rotation.
11/25/2017
I used carrots, green beans, and potatoes. I also used 4 lbs of skinless, boneless thighs. It was amazing. Lots of flavor, not overly lemon. The hubby said this should be a repeat recipe. Delicious!!
10/05/2015
I love this recipe, I usually leave the skin on the potatoes, and use granulated garlic powder to save time. I cook covered with foil, spraying the foil with olive oil spray first for about an hour depending on the types of pcs, then turn pcs and cook uncovered for 15-25 mins until brown to my liking.
10/20/2016
I'd make it again. I'd add more lemon next time. Used boneless skinless chicken breasts, but next time I will try w/thighs w/ skin on - or even a whole chick cut up. To keep it simple, I just put it all together in my lasagna dish. Roasted brussels sprouts as a side. Hubby liked it too.
02/15/2017
This is easy and taste great! I didn't use 4 lbs of chicken so I cut back on the oil a little bit. I added Brussel sprouts to the potatoes an chicken and they turned out awesome. Just a note the lemon is strong and you absolutely must love lemon to enjoy the lemon potatoes. I think that is how the Greeks make it I've tasted it that way in the Greek restaurants. So don't say it's too lemony that is how it is supposed to be.
06/09/2018
Great recipe. Made with chicken drumsticks and yellow potatoes because that's what I had on hand. It was delicious and even my picky eater liked it! Will definitely do this again. Thanks Chef John!
08/14/2017
Delicious!!!!! Didn't change anything. Can't wait to make it again.
07/25/2019
I followed the recipe exactly. The whole family loved it.
08/09/2019
This was fantastic and got rave reviews.
01/02/2018
loved it!
07/26/2017
This had a very good flavor but I wonder if it would have better to eliminate the chicken broth for more of an oven roasted potato as opposed to them simmering in liquid, hence a boiled effect. Placing them under the broiler is a must but that only carmelized the tops. I used boneless skinless thighs and they turned out good. I reduced the cooking time by 5-10 minutes. I also cut the potatoes smaller to ensure they would be cooked through as I knew the overall cooking time would be shorter due to using boneless.
02/13/2019
One of my family's favorites. So simple and flavorful.
08/14/2019
Great recipe! Will definitely make again!
09/09/2017
So easy to make and so flavorful! Didn't change a thing.
01/15/2020
I decided to grill instead of bake the chicken & it turned out great. I did add a little bit of white wine to the marinade.
11/28/2016
Delicious! I only used 2.5 lbs boneless skinless thighs but kept the marinade amount the same. As other reviewers mentioned, I cut the oil in half and only had 1 lemon so used the juice of that. I added baby carrots, onions would have been a good addition too. It was a hit with the whole family, thanks!
02/01/2017
This is the easiest and best recipe for chicken and veggies. I added carrots and thinly sliced onions (I added them with the potatoes) and it's even more wonderful than with just potatoes. I've made this a few times. It's great for entertaining because it all comes out of the oven at the same time. I made it with bone-in chicken breasts because that's what I had on hand, but I think any chicken pieces will work fine (just adjust the cooking time to the right kind/size of chicken).
03/06/2019
Very easy to make with a simple yet flavoful taste. I found that the potatoes were crispy enough without the extra 3 minutes on the broil setting by that''s just a personal preference.
03/04/2019
This recipe is super easy and is absolutely delicious. I added carrots to this and that was a nice addition.
02/06/2019
This dish is amazing . I have made this for my family a few times. We love it. There is never anything left more matter how much I make.
07/16/2016
Used skin on, bone in chicken breasts as that's what I had on hand. All came out moist and juicy, sauce was YUMMY, really liked the lemon flavor on the potatoes, skimmed off the oil from the sauce before thickening.
02/03/2017
I tried this tonight. Followed the recipe exactly, even after reading some reviews. It was amazing! So flavorful. I used organic chicken breasts and added fresh asparagus to the pan for the last 15 mins. I made an easy tzatziki sauce to accompany the dish. 5 stars! I will use this recipe often.
02/15/2017
Because my husband loves lemons I was generous with the lemon juice, but cut back on the olive oil. I eyeballed it, but I would say I put in about 1/4 c. Of oil. I also used boneless skinless chicken breasts which I tenderized. The dish came out beautiful! Lovely color, lots of flavor. This will definitely be added to our dinner rotation.
10/08/2018
Excellent flavors. I realized that my chicken stock had gone bad so I made it without that, and it was still very good. After chicken browned, I covered it so that it could create some juice on its own. I'll make it again using the stock. Used less oil and it was more than enough. I marinated and browned the potatoes separately without the addition of the lemon juice, then added them at the end when I covered it. It's a keeper.
04/23/2020
This was delicious! perfect if you love a little sour tang.
02/04/2019
Wow! The flavors are unbelievable. This is top of the rotation.
02/03/2020
Made this last night, and it was delicious! Will definitely make this again!
07/17/2020
good, but too much oil! Better if the oil was halved, or even 25%
Source: https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/
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