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Greek Lemon Chicken and Potatoes

greek lemon chicken and potatoes
Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes is a marinated version of Greek Chicken done in the oven along side marinated Yukon Gold potatoes. The flavor, using our Greek Isles Seasoning is as good as any oven chicken you’ll have. We blended our seasoning to have the classic Greek spices and herbs, including a bit of lemon. Our recipe has extra lemon zest and lemon juice to kick up the lemony flavor you find in many Greek and Mediterranean recipes. The potatoes, marinated in the same bowl, pick up the Greek seasoning flavors. Using chicken thighs also adds extra flavor, and they don’t dry out while cooking. The result is….Opa!

Serves 3 or 4

Ingredients:
6 to 8 Boneless Skinless Chicken Thighs (trim off excess fat)
1 Pound Small Yukon Gold Potatoes Halved (Quarter them if they are too large, so they will be cooked when the chicken is done.)
½ Cup Olive Oil
Zest from 1 Large Lemon
⅓ Cup Freshly Squeezed Lemon Juice (Use the one you just zested.)
3 Tablespoons Sheffield’s Greek Isles Seasoning
2 Tablespoons Chopped Fresh Parsley (Optional)
Lemon Wedges for Garnish (Optional)

Directions:
Preheat the oven to 400ºF

In a large mixing bowl, put the olive oil, lemon zest, lemon juice, and 2 tablespoon of the Sheffield’s Greek Isles Seasoning. Whisk well to combine

Transfer the chicken and potatoes to the bowl. Use a large spoon to coat the chicken and potatoes well with the marinade. Cover and refrigerate for 1 to 2 hours.

Spray a shallow baking tray with cooking spray. Transfer the marinated chicken and potatoes to the tray. Spread out into one layer. Sprinkle the remaining Greek Isles Seasoning evenly on the chicken and potatoes.

Cook for 15 minutes. Turn the chicken and potatoes over with tongs. Cook another 15 minutes. The chicken should have an internal temperature of at least 165ºF. The potatoes should be fork tender. If not, transfer the chicken to a plate, lightly cover with foil, and cook the potatoes for another 5 to 7 minutes.

Serve with the optional garnish of parsley and lemon wedges. We also like to serve the Greek Chicken with a side of green beans, asparagus or broccoli or other seasonal green vegetable.