Lemon Chicken and Potatoes – 105-Minute Recipe
Juicy chicken legs and tender potatoes are roasted together in a bright lemon‑garlic glaze, seasoned with oregano and a touch of honey. The one‑pan method makes cleanup easy, and the dish pairs perfectly with tzatziki and a fresh Greek salad.
Recipe by Chef Marinie· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 3 3/10 lb potatoes
- 2 4/5 lb chicken legs
Marinade
- 0.42 cup extra virgin olive oil
- 2 whole lemon
- 1/2 whole lemon
- 5 cloves garlic
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tsp dried oregano
- 2 tsp Himalayan pink salt
- 1/2 tsp ground black pepper
Instructions
- 1Preheat the oven to 356°F fan (about 350°F). Lightly grease a large roasting tray or line it with parchment paper.
- 2Arrange the peeled and quartered potatoes in an even layer on the tray, then nestle the chicken legs on top, skin side up.
- 3In a bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, thick honey, Dijon mustard, dried oregano, salt, and black pepper until the mixture is smooth and glossy.
- 4Pour the lemon‑garlic marinade over the chicken and potatoes, using your hands or a spatula to ensure everything is evenly coated.
- 5Cover the tray tightly with aluminum foil and place it in the preheated oven. Bake for 90 minutes total, removing the foil after 45 minutes and turning the chicken legs and potatoes to promote even browning.
- 6When the chicken reaches an internal temperature of 167°F (165°F) and the potatoes are tender, remove the tray from the oven. Let the dish rest for 5 minutes before serving.
- 7Serve the lemon chicken and roasted potatoes immediately, accompanied by tzatziki and a mixed Greek salad if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Pre‑coat before covering
After arranging the potatoes and chicken, pour the whisked marinade over everything and use your hands or a spatula.
Turn at the halfway mark
Remove the foil after 45 minutes and flip the chicken legs and potatoes to promote even browning for the remaining bake time.
Rest before serving
Let the dish rest for 5 minutes after removing it from the oven to allow juices to settle before plating.
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Cooking context
1 hr 45 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Lemon Chicken and Potatoes?
- About 1 hour 45 minutes in total: 15 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Lemon Chicken and Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Chicken and Potatoes recipe come from?
- It was shared by Chef Marinie on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.