Easy Skillet Greek Lemon Chicken Thighs

Greek lemon chicken thighs and baby potatoes on plate.

5 from 1 vote

Easy Skillet Greek Lemon Chicken Thighs

These easy, skillet Greek lemon chicken thighs are a delicious, one pan meal bursting with Mediterranean flavors. Juicy, golden-crisp chicken thighs and tender, baby potatoes are seared and then cooked in chicken broth with fragrant herbs.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Greek

Servings: chicken thighs

Calories: 244kcal

Author: Joss Dyckson

Equipment

Electric Skillet

Ingredients

1 pound chicken thighs with or without skin and bones (2 thighs per person)
2 cups yellow baby potatoes cleaned
3 tablespoons olive oil divided
1 lemon juiced
3 garlic cloves minced
1 tablespoon fresh oregano chopped - or 1 teaspoon dried
2 teaspoons fresh rosemary
1 cup chicken broth
2 lemon wedges
1 teaspoon salt
½ teaspoon black pepper freshly ground

US Customary - Metric

Instructions

In a large bowl, combine the chicken thighs and potatoes with 2 tablespoons olive oil, lemon juice, garlic, oregano, rosemary, salt and pepper. Toss to coat. If you have the time, marinate for 30 minutes.
Heat an electric skillet to 325ºF ( medium heat for stovetop) and add the remaining 1 tablespoon olive oil. Remove the chicken and potatoes from the marinade, add them to the pan and cook until they become golden and crispy, about 5 minutes per side.
Add the lemon wedges and chicken broth.
2 lemon wedges, 1 cup chicken broth
Lower the electric skillet to 250ºF (medium-low for stovetop skillet), cover with a lid and cook for 20 minutes (the chicken needs to come to an internal temperature of 165°F). Keep an eye on the broth and make sure it doesn’t become too dry. If necessary, add a little more broth.
Serve.

Notes

If using an electric skillet: A 12” skillet will work for this recipe, serving about two people (2 thighs each). If you want to double the recipe to make it a family-size meal, I recommend a larger electric skillet (16”) to give the chicken and potatoes a little more room.
For stovetop skillet: This recipe can easily be scaled up if you have a larger stovetop frying pan and need 4 servings or more. Note that the potatoes might take longer in a stove-top skillet vs. an electric skillet.
Marinating: If you have the time, marinate the chicken and potatoes for up to 3 to 4 hours for deeper flavor.
Fridge storage: Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
Freezer storage: The leftovers can also be frozen for up to 4 months. Thaw in the fridge overnight.
Reheating frozen leftovers: While it's best to thaw leftovers in the fridge first, you can microwave from frozen (it will take longer to cook). Use a microwave safe dish and cover so that you don't get splatters all over your microwave. Also check for doneness with a thermometer to make sure the internal temperature reaches 165°F.

Nutrition