Greek Lemon Chicken with Potatoes, Oregano, and Tzatziki

Greek Lemon Chicken with Potatoes, Oregano, and Tzatziki

The potatoes are the main event. They soak up chicken drippings and lemon and become something illegal.

Ingredients

Chicken and Potatoes

• 4 chicken thighs, bone-in, skin-on
• 500g potatoes, cut into wedges
• 1 lemon, juiced (reserve zest)
• 1/3 cup olive oil
• 4 garlic cloves, smashed
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Tzatziki

• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 garlic clove, minced
• 1 tbsp dill, chopped
• Salt

Instructions

• **Marinate:** combine lemon juice, olive oil, garlic, oregano, salt, and pepper. Toss chicken and potatoes in the mixture.

• **Arrange** in a single layer in a roasting pan. Skin side up. Pour remaining marinade over.

• **Roast** at 425°F / 220°C for 45–50 minutes until chicken is golden and potatoes are crisp-edged.

• **Make tzatziki:** combine yogurt, squeezed cucumber, oil, lemon juice, garlic, dill, and salt.

• **Serve** chicken and potatoes with tzatziki. Sprinkle lemon zest over everything at the last second.

Chef's Notes

• Don't crowd the pan. Single layer = crisp potatoes.
• If the chicken browns too fast, tent with foil for the last 15 minutes.
• The tzatziki improves after 30 minutes in the fridge. Make it first.