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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines tender chicken thighs or breasts with hearty potatoes and carrots, all baked in a tangy lemon-garlic sauce. The dish is simple yet packed with flavor, thanks to the vibrant lemon juice, aromatic oregano, and rich olive oil. The chicken is seasoned to perfection and basted during baking, ensuring juicy results. Serve it on its own, over arugula, or with your favorite grain for a satisfying meal.
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Preheat oven to 375°F.
Mix chicken stock, olive oil, minced garlic, sea salt, lemon juice, and oregano in a baking dish.
Add potatoes and carrots to the baking dish, mixing to coat the vegetables in the sauce.
Season chicken with sea salt, black pepper, garlic powder, oregano, lemon juice, and olive oil.
Place the seasoned chicken on top of the vegetables in the baking dish.
Bake in the oven for 50 minutes to 1 hour, basting the chicken with the sauce 1-2 times during baking.
Serve the dish on its own, over a bed of arugula, or with a grain of choice.
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You can easily double the recipe, and it will still turn out great.
Basting the chicken during baking helps keep it juicy and flavorful.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead of thighs. Adjust cooking time slightly if needed.
Can I substitute yellow potatoes?
Yes, you can use other types of potatoes like russet or red potatoes.
What grain pairs well with this dish?
Rice, quinoa, or couscous are great options to serve with this dish.
Can I make this recipe ahead of time?
Yes, you can prepare the dish and refrigerate it before baking. Bake when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
