One Pot Greek Lemon Chicken With Potatoes Mushrooms Peas Recipe

I recently tried this roasted chicken dish with baby potatoes, mushrooms, red onion, and a zesty lemon touch that totally blew my mind even when I kinda messed up the timing a bit and it still came out super comforting and packed with flavor.

I love preparing this one pot Greek lemon chicken with flavorful bone in chicken thighs, baby potatoes, mushrooms, peas, red onion and garlic. I add lemon juice, extra virgin olive oil, chicken broth, oregano, salt and pepper for a heart healthy meal.

Its very nutritious and easy to make.

Ingredients

• Chicken thighs: Packed with protein and rich flavor for a hearty meal.
• Baby potatoes: Offer healthy carbohydrates, fiber, and a satisfying, tender bite.
• Mushrooms: Low in calories, giving an earthy taste and beneficial vitamins.
• Green peas: Brimming with fiber and protein, adding a pop of vibrant color.
• Red onion: Provides antioxidants and a mildly sweet, sharp flavor.
• Garlic: Brings robust flavor and boosts immunity in every bite.
• Lemon juice: Adds a tangy sour kick and a boost of vitamin C.
• Extra virgin olive oil: Supplies healthy fat that enriches moisture and flavor.
• Dried oregano: An aromatic herb that really enhances the overall aroma.

Ingredient Quantities

• 6 bone in chicken thighs (skin on) use pieces that have a lot of flavour
• 1.5 lbs baby potatoes, halved
• 8 oz mushrooms, cleaned and cut in half
• 1 cup green peas (fresh or frozen work fine)
• 1 red onion, roughly chopped
• 4 garlic cloves, minced
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken broth
• 1 tablespoon dried oregano
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F and season the chicken thighs with salt, pepper and the dried oregano.

2. Heat the extra virgin olive oil in a large oven-proof pot over medium-high heat. Once hot, place the chicken thighs in the pot skin side down and brown them for about 4-5 minutes on each side then remove them.

3. In the same pot, add the roughly chopped red onion and minced garlic and cook for 2-3 minutes until they soften a bit.

4. Add the halved baby potatoes and cut mushrooms to the pot and stir them around so they pick up some of the flavors from the onion and garlic.

5. Pour in the chicken broth along with the juice of 2 lemons and stir to deglaze the pot by scraping up any browned bits stuck at the bottom.

6. Return the chicken thighs back into the pot placing them among the veggies with the skin side up.

7. Season the whole mixture with extra salt, pepper and another sprinkle of dried oregano if you like.

8. Transfer the pot to the oven and let it roast for 35-40 minutes until the chicken is cooked through and the potatoes are tender.

9. Five minutes before the end of cooking, scatter the green peas on top so they get warmed up without overcooking.

10. Remove the pot from the oven and let it stand a few minutes before serving so all the flavors can marry together. Enjoy!

Equipment Needed

1. Oven – for preheating and roasting the dish.
2. Large ovenproof pot – to brown the chicken and cook the veggies.
3. Sharp knife – to chop the red onion, garlic, and mushrooms.
4. Cutting board – for prepping all the ingredients.
5. Measuring cups and spoons – for the olive oil, chicken broth, and oregano.
6. Tongs or a spatula – to flip the chicken thighs in the pot.
7. Oven mitts – to safely handle the hot pot when you take it out of the oven.

FAQ

• Q: Can I use boneless chicken thighs instead of bone in?
  A: Sure, you can use boneless, but the bone in gives more flavor so its recommended to use what the recipe suggests.
• Q: Do I really have to use baby potatoes?
  A: Not at all, you can use other types of potatoes but baby potatoes work best since they cook evenly and add nice texture.
• Q: When should I add the green peas?
  A: It’s best to add the peas towards the end so they keep their bright color and don’t overcook.
• Q: Can I make this on the stovetop instead of the oven?
  A: Yes, you can cook it all in one pot in a deep skillet over medium heat, just make sure you cover the pot and check often.
• Q: How spicy is this dish?
  A: Its not really spicy at all, the flavors come mainly from lemon and oregano, but feel free to add a pinch of red pepper flakes if you want a kick.

One Pot Greek Lemon Chicken With Potatoes Mushrooms Peas Recipe Substitutions and Variations

• If you can’t get bone-in chicken thighs, try using boneless, skinless thighs or even chicken breasts for a leaner option.
• Don’t have baby potatoes? Use whatever small potatoes you have, like red or yellow ones, cut into bite-sized chunks.
• If mushrooms are hard to come by, you could swap them for sliced zucchini or diced eggplant, though the texture will be a bit different.
• No chicken broth on hand? Mix a bouillon cube into water or simply use vegetable broth to still keep things flavorful.
• If you’re missing dried oregano, fresh oregano is a good swap, or you can use a pinch of Italian seasoning to get a similar vibe.

Pro Tips

Here’s a rewritten recipe with a few extra pro tips along the way:

Ingredients:
• 6 bone in chicken thighs (skin on – choose pieces that pack a lot of flavour)
• 1.5 lbs baby potatoes, cut in half
• 8 oz mushrooms, cleaned and split in half
• 1 cup green peas (fresh or frozen work fine)
• 1 red onion, chopped roughly
• 4 garlic cloves, minced
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken broth
• 1 tablespoon dried oregano
• Salt and pepper as needed

Instructions:
1. First preheat your oven to 400°F. While it warms up, season your chicken thighs with salt, pepper and dried oregano. This simple seasoning really helps bring out the natural flavors in the meat.
2. Get a big oven safe pot and heat the olive oil over medium high heat. Once it sizzles nicely, put in the chicken skin side down. Let it brown for about 4 or 5 minutes on each side. Remove the chicken once you see a good color.
3. In the same pot, toss in the roughly chopped red onion and minced garlic. Let these cook for 2 or 3 minuts until they soften a bit. This is where the flavor builds up.
4. Now add your baby potatoes and mushrooms into the pot. Stir them around a bit so they start to pick up that onion garlic goodness.
5. Pour in the chicken broth and squeeze in the juice of the 2 lemons. Stir everything and make sure you scrape any browned bits from the bottom of the pot. This step adds a bunch of flavour to your dish.
6. Carefully put the chicken thighs back into the pot with the skin side up and nestle them among the veggies.
7. Taste and adjust with a bit more salt, pepper and even another sprinkle of oregano if you want that extra kick.
8. Slide the pot into your preheated oven and roast for about 35 to 40 minutes. The chicken will be cooked through and the potatoes nice and tender.
9. When there are about 5 minutes left on the timer, scatter the green peas over the top. This keeps them from overcooking and turning mushy.
10. Take the pot out of the oven and let it sit for a few minutes before serving so all the flavours can get to know each other a bit.

Pro Tips:
1. If you have time, leave the chicken out for 20 minutes to get closer to room temperature. This helps it cook more evenly.
2. While browning the chicken, don’t rush it. A good golden skin is where a lot of the taste comes from.
3. When deglazing, be sure to use a wooden spoon and get all the brown bits off the bottom. They are like little hidden treasures of flavour.
4. Keep an eye on the peas when you add them near the end. They warm up quickly and you dont want them to lose their pop of colour and texture.

Enjoy your hearty, flavourful meal and have fun with this simple, yet tasty recipe!