Zesty Greek Lemon-Butter Chicken & Smashed Potatoes

Looking for a delightful chicken recipe that combines tangy flavors with a buttery finish? This Greek Lemon-Butter Chicken & Smashed Potatoes recipe is here to brighten your dinner table! Juicy chicken thighs are bathed in a bright lemony glaze and paired with creamy, buttery smashed potatoes for the perfect meal.

Imagine succulent chicken, marinated in zesty lemon and fresh herbs, grilled to perfection and served alongside soft, flavorful potatoes. This dish is a crowd-pleaser and will remind you of warm Mediterranean nights, no matter where you are. Simple to prepare and absolutely delicious!

A Flavorful Greek Chicken Dish

This Greek Lemon-Butter Chicken is juicy and flavorful with a perfect balance of acidity from the lemon and richness from the butter. The smashed potatoes are creamy and comforting, making them an ideal side dish that complements the chicken beautifully.

Ingredients

4 chicken thighs, bone-in and skin-on
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 2 lemons
1 teaspoon dried oregano
Salt and pepper to taste
1 pound baby potatoes, halved
2 tablespoons fresh parsley, chopped for garnish

Instructions

Marinate the Chicken: In a bowl, combine butter, olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes.
Cook the Potatoes: Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
Sauté the Chicken: In a large skillet over medium heat, add the marinated chicken thighs, skin-side down. Cook until golden and crisp, about 7-8 minutes, then flip and cook for another 5-7 minutes until cooked through.
Smashed Potatoes: Once the potatoes are tender, use a potato masher to smash them gently. Add 2 tablespoons of butter, season with salt and pepper, and mix until creamy.
Serve: Plate the smashed potatoes and top with the lemon-butter chicken. Spoon extra sauce from the skillet over the chicken, and garnish with fresh parsley.