Greek Crispy Chicken Thighs & Lemon Potatoes
Κοτόπουλο Λεμονάτο με Πατάτες·(ko-to-poo-lo le-mo-nah-to me pa-ta-tes)
DINNER
Ten minutes. That is the entire window of effort between dropping your keys on the counter and shoving a half-sheet pan of bone-in chicken thighs into a 425°F oven. The initial rush of the reset has worn off, your kitchen sink is permanently full of Tupperware, and if you have to look at one more dry chicken breast, you might throw your cutting board out the window. This Greek Sunday roast strips the prep to a single pan. These thighs practically cook themselves, refusing to dry out while the oven does the heavy lifting. The potatoes braise in a golden pool of olive oil, lemon juice, chicken fat, and garlic until they are meltingly tender, while the chicken skin crackles. Shut the oven door, wash your hands, and go sit down. Do not apologize for the fat in this pan. Eat every bite.
Ingredients
- Yukon Gold potatoes1 1/2 lb
- bone in skin on chicken thighs2 1/2 lb
- extra virgin olive oil1/3 cup
- Whole30 compliant chicken broth1/4 cup
- fresh lemons2 large
- Whole30 compliant Dijon mustard1 tbsp
- garlic4 med cloves
- dried Greek oregano1 1/2 tbsp
- kosher salt2 tsp
- black pepper1 tsp
Method
- 01
Preheat the oven to 425°F and prepare the baking dish.
Throw your potato wedges straight into a large, rimmed 9x13 baking dish or deep sheet pan with absolutely no precision necessary.
- 02
Aggressively whisk the master emulsion.
In a large bowl or measuring cup, combine the olive oil, chicken broth, lemon zest, lemon juice, Dijon mustard, chopped garlic, dried oregano, black pepper, and 1 1/2 teaspoons of the kosher salt until creamy and bright.
- 03
Toss the potatoes and nestle the chicken on top.
Pour two-thirds of the emulsion over the potatoes and toss with your hands until completely coated, spreading them into a flat layer. Lay the chicken thighs on top, skin-side up, and massage the remaining marinade over them and slightly under the skin.
- 04
Salt the skin and roast hands-off for 45 to 50 minutes.
Sprinkle the remaining half teaspoon of kosher salt directly onto the chicken skin to draw out moisture and force the crisping. Roast until the skin is deeply golden and crackling, and a fork goes through the thickest potato wedge with zero resistance.
- 05
Rest for five minutes before serving.
Let the pan sit undisturbed so the potatoes can absorb the last of the rendered chicken fat and pan juices before you dig in.
Notes
Understand the potato texture rule.
If you are expecting deep-fried, crunchy French fries, adjust your expectations. Authentic Greek lemon potatoes are supposed to be mellow, luxuriously soft, and built for mashing into the pan sauce.
Check your mustard label.
Traditional French Dijon uses white wine, which is a hard out on the Whole30. Find one made exclusively with spirit vinegar or apple cider vinegar.
Embrace the make-ahead power.
The leftovers are arguably better on day two as the potatoes act like sponges in the fridge overnight. Just know the chicken skin won't stay crispy when reheated in the microwave.
From Whole30 10 Minute Meals.