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### Instructions
#### 1. **Make the Marinade**
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and Dijon mustard (if using). This marinade is the heart of the dish—it’s tangy, herbaceous, and deeply flavorful.
#### 2. **Marinate the Chicken**
Place the chicken in a large bowl or zip-top bag. Pour half the marinade over the chicken and let it sit for at least 30 minutes (or overnight in the fridge for maximum flavor). Set aside the remaining marinade to use on the potatoes.
#### 3. **Preheat the Oven**
Preheat your oven to 400°F (200°C). Line a large baking dish or sheet pan with parchment paper or lightly grease it with olive oil.
#### 4. **Prepare the Potatoes**
In a separate bowl, toss the potato wedges (and sliced onion if using) with the remaining marinade. Make sure the potatoes are well-coated.
#### 5. **Assemble the Dish**
Arrange the marinated potatoes evenly in the baking dish. Nestle the marinated chicken pieces on top, skin-side up. Pour any remaining marinade over everything. The lemony juices will mingle and soak into both the chicken and potatoes as they cook.
#### 6. **Roast to Perfection**
Place the dish in the preheated oven and roast for 45–55 minutes, or until the chicken is golden brown and fully cooked (internal temp should reach 165°F/74°C). The potatoes should be tender and caramelized around the edges.
If you want extra crispy chicken skin, turn on the broiler for the last 2-3 minutes—just keep a close eye on it!
#### 7. **Finish and Serve**
Remove from the oven and let the dish rest for a few minutes. Garnish with fresh oregano or parsley and serve with lemon wedges on the side for extra brightness.
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### Tips for Success
– **Use bone-in, skin-on chicken**: It adds flavor and keeps the meat juicy during roasting.
– **Don’t overcrowd the pan**: Give everything a little space to ensure proper browning and crispiness.
– **Try it with a Greek salad**: Serve this dish alongside a fresh tomato-cucumber salad and some crusty bread to soak up the juices.
– **Want more sauce?** Add 1/2 cup of chicken broth to the pan before roasting for extra lemony pan juices.
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### Variations
– **Add veggies**: Toss in some green beans, zucchini, or bell peppers during the last 20 minutes of roasting.
– **Swap the protein**: Try it with lamb chops or pork shoulder for a different twist.
– **Make it spicy**: Add a pinch of chili flakes to the marinade for a subtle kick.
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### Final Thoughts
Greek Lemon Chicken and Potatoes is the kind of dish that feels both homey and exotic—a perfect marriage of bold Mediterranean flavors and simple, wholesome ingredients. The magic lies in the tangy lemon-oregano-garlic marinade, which transforms basic chicken and potatoes into something truly special.
Whether you’re cooking for guests or just want an easy yet flavorful dinner on the table, this recipe is guaranteed to satisfy. Serve it with a glass of white wine and a few good stories around the table—and you’ve got yourself a Mediterranean evening without ever leaving home.
Ready to give it a try tonight?
