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Key takeaways
- Brown the thighs first for 3 minutes per side, then take them out. They finish later on top of the potatoes, so the chicken is not overcooked by the time the potatoes are tender.
- Use only 3/4 cup of broth and cook the sauce down uncovered for 2 to 3 minutes at the end. A big pool of liquid is what makes this dish watery.
- Stir the lemon juice in off the heat and taste before you add more salt. The zest does the cooking, and the juice keeps the flavor bright instead of sour.
In this post4 sections
Why this version works
We read eight versions of Greek lemon chicken and potatoes. They agree on lemon juice and zest, garlic, olive oil and dried oregano, about 1 1/2 to 2 pounds of gold potatoes, and chicken cooked to 165°F. Nearly all are oven bakes of 40 to 75 minutes with bone-in thighs. The complaints we found were potatoes still firm when the chicken was done, a watery pan, dry chicken breasts, bland seasoning and, from one reader, too much lemon. Browning the potatoes and simmering them under a lid gets them tender on the stovetop, a measured 3/4 cup of broth cooked down to a glaze keeps the pan from going watery, and boneless thighs stay juicy where breasts dry out.
There is no sugar added in this recipe.
Watch the reel by @sivanskitchen on Instagram
Tested recipe
Greek Lemon Chicken and Potatoes
Boneless thighs browned in one skillet, halved baby potatoes browned and simmered in broth with garlic, oregano and lemon zest, the chicken finished on top, then lemon juice stirred in. About 45 minutes on the stovetop.
Ingredients
Chicken and potatoes
- 1 1/2 lb boneless, skinless chicken thighs, about 6, patted dry, large pieces of fat trimmed
- 1 1/2 lb baby potatoes, about 1 1/2 inches across, scrubbed and halved; quarter any that are over 2 inches
- 2 Tbsp olive oil, divided
- 1 1/4 tsp kosher salt, divided, plus more to taste
- 1/2 tsp black pepper, divided
- 2 tsp dried oregano, divided
Lemon-garlic sauce
- 4 cloves garlic, minced
- 2 large lemons, 1 zested (about 1 tsp) and juiced (about 3 Tbsp); the other cut into wedges
- 3/4 cup low-sodium chicken broth
- 2 Tbsp fresh parsley, chopped, for serving (optional)
Steps
Season the chicken with 3/4 tsp of the salt, 1/4 tsp of the pepper and 1 tsp of the oregano. Heat 1 Tbsp of the oil in a 12-inch skillet with a lid and sides at least 2 inches tall over medium-high heat for 2 minutes, until the oil shimmers.
Add the chicken in one layer, with no pieces stacked, and cook 3 minutes without moving it, until the underside is browned. Flip and cook 3 minutes more. The chicken will not be cooked through yet. Move it to a plate.
Turn the heat down to medium and add the remaining 1 Tbsp oil. Place the potatoes cut side down in one layer and sprinkle with the remaining 1/2 tsp salt and 1/4 tsp pepper. Cook without stirring 5 minutes, until the cut sides are golden.
Stir in the garlic, the remaining 1 tsp oregano and the lemon zest and cook 30 seconds. Pour in the broth and scrape up the browned bits from the bottom. Bring to a simmer, cover, turn the heat to medium-low and cook 10 minutes, until a knife goes into a potato with a little resistance.
Lay the chicken on top of the potatoes and pour over any juices from the plate. Cover and cook 7 to 8 minutes, until a thermometer in the thickest part of a thigh reads 165°F. Thighs are fine, and more tender, up to 175°F.
Move the chicken to a clean plate. Uncover the skillet, turn the heat to medium-high and cook 2 to 3 minutes, stirring the potatoes gently, until the liquid is reduced to a few spoonfuls of glaze and a knife slides into the potatoes with no resistance. If the potatoes are still firm, cover and cook 3 minutes more first.
Take the skillet off the heat. Stir in 3 Tbsp lemon juice, then taste and add salt a pinch at a time. Return the chicken to the skillet, spoon the pan juices over it, and top with the parsley. Serve with the lemon wedges.
Notes
- Use low-sodium broth and taste before adding more salt. The chicken and the potatoes are seasoned separately so the sauce does not need much.
- Keep the lid on during the simmer. The steam is what cooks the potatoes through. If the pan looks dry before the end, add 2 Tbsp of water.
- Cut the potatoes evenly. Pieces bigger than about 1 1/2 inches are the usual reason they are still firm when the chicken is done.
- A heavier stainless, enameled or nonstick skillet works. Lemon juice is added at the end so it does not sit on the hot pan for long.
Swaps
- Use bone-in, skin-on thighs. They need longer, about 20 to 25 minutes covered on top of the potatoes, and the stovetop time has not been tested here; untested.
- Use Yukon gold potatoes cut into 1 1/2 inch chunks in place of baby potatoes; untested.
- Use limes in place of lemons if that is what you have; untested.
- Crumble 1/4 cup of feta or add a few pitted kalamata olives on top at the end; untested.
Storage and reheating
Storage: Cool, then cover and refrigerate within 2 hours. It keeps up to 4 days in the fridge. We do not recommend freezing the whole dish because the potatoes go soft. The cooked chicken alone can be frozen in an airtight container for up to 3 months.
Reheating: Warm in a skillet over medium-low heat with a splash of broth or water, covered, 8 to 10 minutes, until steaming hot all the way through (165°F in the center of the chicken). The microwave works in 60 to 90 second bursts but softens the potatoes.
Where this recipe comes from
- Inspired by One-Skillet Greek Lemon Chicken and Potatoes from The Kitchn, for starting the thighs and potatoes in one skillet and squeezing the lemon in at the end, and One Pan Greek Lemon Chicken and Potatoes from Hungry Happens, for cooking the potatoes before boneless chicken.
- The idea came from this reel by @sivanskitchen.
What to serve with Greek lemon chicken and potatoes
The potatoes are already on the plate, so keep the sides fresh and light: a Greek salad with cucumber, tomato and red onion, steamed green beans, or a green salad with a sharp vinegar dressing. Warm pita or crusty bread is good for mopping up the lemon-garlic sauce, and a spoonful of plain yogurt or tzatziki on the side is a nice cool contrast.
Frequently asked questions
Can I use chicken breasts?
We have not tested breasts. In the versions we read, breasts dried out before the potatoes were tender. If you try them, slice them into thin cutlets, brown them as in step 2, and add them back for only the last 5 to 6 minutes, until they reach 165°F.
Why are my potatoes still hard?
The pieces were bigger than about 1 1/2 inches, or the lid was off and the steam escaped. Cut them evenly and keep the pan covered. If they are still firm when the chicken is done, take the chicken out, add a splash of water, cover and cook the potatoes 3 to 5 minutes more.
Why is my sauce watery?
There was too much liquid or it was not cooked down. Measure the 3/4 cup of broth, and in step 6 cook the pan uncovered over medium-high heat until only a few spoonfuls of glaze are left.