Barrett's Lemon Chicken & Potatoes

Lemon and oregano brighten up this roasted chicken and potatoes dish from food stylist Barrett Washburne. Just toss the ingredients, pop in the oven, and you're done!
Publish date:
barretts lemon and chicken with potatoes

Recipe by Barrett Washburne

Start to Finish: 1 hour, 15 minutes (plus 2 hours for marinating)

Servings: 8


  • 1 cup fresh lemon juice (from 4 to 5 lemons)

  • 1/4 cup chopped fresh oregano leaves or 2 tbsp. dried

  • 10 cloves garlic, smashed

  • 1/4 cup olive oil, plus more for drizzling

  • 6 skin-on whole chicken legs

  • 3 lb. medium Yukon Gold potatoes, cut into 3/4-inch cubes

  • Crusty bread, for serving


1. In a large resealable plastic freezer bag, add the lemon juice, oregano, garlic, 1/4 cup oil, 1 tbsp. salt, and 1 tbsp. pepper and seal tightly; shake to mix the marinade. Add the chicken to the bag and seal tightly; turn a few times to coat the chicken. Marinate in the refrigerator for 2 to 3 hours.

2. Preheat the oven to 400°. Drizzle a rimmed baking sheet with oil. Scatter the potatoes evenly over the baking sheet. Place the chicken, skin-side up, on top of the potatoes. Pour the marinade from the bag over the chicken and potatoes.

3. Bake the chicken and potatoes until an instant-read thermometer inserted into the thickest part of a chicken leg registers 165°, about 45 minutes. Preheat the broiler. Transfer the chicken to a plate. Broil the potatoes until browned in spots, about 5 minutes. Add the chicken to the baking sheet. Broil until the skin is crisp, about 3 minutes. Transfer the chicken and potatoes to a platter. Pour the pan juices into a pitcher. Serve the chicken and potatoes with the pan juices and crusty bread.