Every cook needs easy, “real life” recipes that deliver tasty results again and again, with simple ingredients and minimal prep time. This easy, one pan Greek lemon chicken and potatoes recipe is one of those. Just a few staples from the pantry and fridge, 15 minutes of prep and an hour in the oven, and you have a main dish and side dish in one, with tons of amazing flavor. This dish relies on the classic Greek combination of lemon, garlic, oregano, and olive oil. As it cooks, it basically forms its own sauce that’s so yummy you’ll want to drink it straight!
A couple of weeks ago, my husband and I were finishing up a LONG day of yard work, and we were both dead tired. I suggested ordering pizza for dinner, and he kind of gave me the side eye. Don’t get me wrong, because he is not especially demanding. He just travels a lot for work, and he eats a lot of restaurant food. He appreciates a home cooked meal when he can get one. Luckily, I remembered this super easy recipe, and soon we had a homemade dinner without a lot of fuss.
This recipe uses basic, inexpensive (actually very cheap) ingredients I usually have on hand. Drumsticks are one of my favorite cuts of chicken because they are so cheap and easy to work with. I usually get a huge pack of drumsticks from Costco for $8-$10, and it’s enough for four meals for a family of four! For this recipe I also used farm-fresh red potatoes, which I get delivered every week with my milk, but you can use any thin-skinned, red or gold potato.
Start your one pan Greek lemon chicken and potatoes by making the seasoning mix, a combination of kosher salt, garlic powder, dried oregano, black pepper, and red pepper flakes. This seasoning mix is the secret to the recipe’s huge flavor, along with the lemon and olive oil.
Arrange the chicken and potatoes in a 9 x 13-inch baking dish, and sprinkle with the seasoning mix. As you are sprinkling, try to get some of the seasoning under the chicken skin and some on top. The skin on the chicken legs will usually be bunched up, exposing the meat, so you can season the meat first, then pull up the skin and season some more. The skin is like a sock that has fallen down and needs to be pulled back up. After seasoning, it will look like this:
Drizzle the chicken and potatoes with lemon juice and olive oil. I use fresh lemon juice, but you can certainly use bottled if that’s what you have. I also used olive oil from the island of Crete, which I fell in love with when I went on a trip to Greece last year. I usually don’t buy it because it’s a little more expensive, but recently it was my lucky day and my favorite store put it on sale. Use whatever olive oil you like.
Cover the baking pan with foil. Bake the chicken and potatoes for 40 minutes at 350 degrees, then remove the foil. Bake 20 minutes longer at 400 degrees until browned.
I admit it’s not the prettiest dish, but the flavor is amazing! The sauce is so good, you’ll probably start looking for pieces of bread to dip in it. You may just start eating it with a spoon!
Tastes so good you'll want to drink the sauce straight! Chicken and potatoes meet lemon, olive oil, garlic and oregano in this simple one pan recipe.
- 2 teaspoons kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, crushed slightly
- 8 chicken drumsticks
- 6-8 medium red or yellow potatoes, or about 2 pounds
- 1/3 cup fresh lemon juice
- 1/3 cup extra virgin olive oil, preferably from Greece
- Preheat oven to 350 degrees.
- Combine salt, dried oregano, garlic powder, black pepper, and crushed red pepper flakes in a small bowl. Set aside.
- Pat chicken drumsticks dry with paper towels. Set aside.
- Scrub potatoes and cut into 1-inch chunks.
- Arrange potatoes and drumsticks in a 9 x 13-inch baking pan. Sprinkle with seasoning mixture, making sure some seasoning gets under the skin of the chicken. End by pulling the skin of each chicken leg up over the meat, so the meat is covered and the skin is on top.
- Drizzle the chicken and potato mixture with lemon juice, then olive oil.
- Cover pan with foil. Bake at 350 degrees for 40 minutes.
- Remove foil and raise oven temperature to 400 degrees. Bake an additional 20 minutes until browned.
As a busy mom, one of the things I value most is an easy dinner recipe with minimal prep time! Costco has a ton of options for easy-prep or no-prep dinners, and one of my favorites is the Costco seasoned tri-tip. Unlike a frozen “mystery box” dinner, it’s just beef and a few simple seasonings. Throw it in the Crock-Pot with a little water, set the heat to low, and eight hours later you have perfectly tender, juicy pot roast! If you want to get fancy, you can add some onions and garlic, but you really don’t need to, because the meat is perfectly pre-seasoned.
- Go to grocery.walmart.com and sign into your existing Walmart account or create a new one. Enter your zip code and make sure Walmart Grocery Pickup service is available in your area. It’s available now in many major markets and expanding to new markets all the time.
- Select your items. Search for items by name, or shop by department using the drop down menu. During holidays they add special “departments” which means you can fill your Easter baskets or Halloween candy bowl without walking into the store. After your first order you can go back and select items from your “favorites”. So, if you buy one gallon of 1% milk, a carton of eggs, and a loaf of your favorite bread every week, you don’t have search for those items individually each time. You can just look through your favorites list and quickly add them. Before you check out make sure you have at least $30 worth of items on your order – $30 is the minimum order amount.
- Reserve a Pickup time and date and double check that you’ve selected the correct Walmart location (Ever order something for in-store pick up on the other side of town? No one? Uh, yeah, me neither…) Some locations have same day pickup but I don’t think it’s available in all markets. I live in a smaller metro area but if you live in a large one they most likely have it. I can generally order 12 hours in advance at the earliest. Pickup times are in 1 hour intervals. For example, I always choose 9am-10am, meaning I have to arrive any time between 9 and 10 am. Enter your debit or credit card info (you can’t pay with cash on pickup.) If you forget to add an item to your order, you can add additional items until a few hours before your pick up time.
- Optional: download the Walmart Grocery app. This app is different than the main Walmart app. You can use it to place orders just like online and check in when you’re on your way to pick up an order.
- When it’s your appointment time, drive to your Walmart and follow the signs that guide you to the pick up area. Pull into a Pickup parking spot and if you haven’t checked in on the app yet, call the number on the sign and tell them your name.
- A nice Walmart Grocery Pickup worker will come out with your groceries. They’ll come up to your window, confirm that they have the right person, and if there are any substitutions they’ll let you know and confirm that they’re OK with you. What are substitutions? Sometimes when you go to pick up your order, the store is out of the exact item you wanted. In this situation Walmart always substitutes (aka upgrades) your product but does not charge you extra. For example, if you ordered half a gallon of milk and they’re out, you get a whole gallon at the same price. Or if you order a case of store brand soda and they don’t have it, they’ll give you the name brand equivalent. (These are both examples that have actually happened to me.) I’ve used Grocery Pickup many times now and only had a handful of substitutions, and I’ve always been very pleased with my substitute item.
- Next they’ll put the groceries in the car (just pop the trunk), ask for your digital signature, and you’re on your way! If it’s your first time using the service you’ll get a little goodie bag with samples. I got a few granola bars, a can of soup, lotion samples, and a few other things.
- Not long after you leave you’ll get an email with a receipt for your order and the process is done! Simple and easy!
- You can still use Walmart Savings Catcher, even without a paper receipt! After you pick up your order you’ll get a receipt via email that contains you Walmart Savings Catcher TC#. Manually type the TC# into the app (The Walmart app, NOT the Walmart grocery app) to get your prices matched.
- Even though you’re ordering online, you still get the same low prices and Rollback deals that you would get when shopping in-store. Plus there is no charge for the Pickup service so you’re not paying any extra fees.
- Comparing price per pound, ounce, etc. is easier than in the store. Walmart does the math for you!
- But the #1 way I save money using Pickup service is the simplest way: it’s impossible to buy anything that’s not on on your list! If I go into Walmart I know I’ll be tempted by sale items and yummy looking treats and my 3 year old will be tempted by matchbox cars and checkout aisle candy. If we don’t step foot in the store there’s no temptation!
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A lot of people are looking for meatless meals that make the whole family happy, like these crispy black bean and avocado rice tacos with pineapple salsa. Black beans and rice are a classic combo, and when you add crispy corn tortillas, creamy avocado, fresh cilantro and parsley, melty cheese and a spicy-sweet pineapple salsa, who can argue with that? Leave out the cheese if you want vegan tacos, because they will still have plenty of flavor.
This recipe was inspired by Allie’s Avocado Green Rice, and it was a huge hit! My teen son devoured the tacos, but my favorite part was the pineapple salsa. It’s such an addictive flavor combination, I couldn’t stop eating it! I guess I did stop at some point, though, because the next day I used the leftover salsa to make nachos.
I developed this recipe for SoFab Food, so check it out on their site: Black Bean and Avocado Rice Tacos with Pineapple Salsa via SoFab Food
I admit it, vegetable side dishes are kind of an obsession of mine! I’m also obsessed with cooking gadgets, so put two and two together, and you’ll know why I decided to make these spiral sweet potato oven fries.
Regular sweet potato fries are delicious, but let’s face it, they’re not an everyday kind of food. These spiral sweet potato oven fries have a similar taste and texture, but they’re a lot healthier! They’re great as a side dish, snack, salad topping or burger topping. You can cut the sweet potatoes with a vegetable spiralizer, or you can buy spiralized sweet potatoes in many grocery stores.
Recently, a dear friend asked me to bring cupcakes to a women’s event, and I started thinking about a cupcake recipe that would appeal to almost anyone. Chocolate chip is the most popular cookie flavor, I thought, so why not chocolate chip cupcakes? A few hours later I had 48 of these cute chocolate chip cupcakes – some for the event, some for neighbors, and a few to keep for myself and my family.
Cupcakes can be a lot of work, so I decided to use a “doctored up” cake mix recipe, spiked with decadent chocolate chips and piled high with vanilla buttercream. I love recipes that take a plain old cake mix and make it special. One of my favorite cookbooks is The Cake Mix Doctor, and I’ve made lots of fun desserts from it over the years. This recipe is not from that book, but it could be.
I don’t know about you but I’m always on the hunt for quick and easy weeknight dinners. Things can get so crazy on weekdays in our house that I try to plan simple meals, otherwise I know I’ll feel burned out at the end of the day and I’ll be about 200% more likely to just order pizza. My family loves all things Mexican food – tacos, burritos, enchiladas, etc., but I never really had a good taquito recipe I could throw into my dinner rotation. These Chicken and Black Bean Taquitos require only 5 ingredients (yay!) and they’re great for dipping in your favorite salsa or sauce.
My family absolutely loves copy-cat Cafe Rio Cilantro Lime Rice. I serve it in tacos, burritos, or as a side dish with enchiladas or empanadas. In fact, lately we’ve been eating it so often lately that I figured I should find a way to make it at least a little more healthy. Using brown rice only takes about 20 extra minutes and I was worried my picky eaters would scoff at the change but they ate it up!
If you are looking for a vegetarian version of this recipe just substitute the chicken stock for veggie stock or water. You can use bottled lime juice instead of fresh if you’d like, but I really think the fresh lime juice makes a big difference in this recipe!
Who doesn’t love chicken fingers? I guess technically they’re considered kid food, but adults love them too. I’ve been testing and perfecting this recipe for crazy mixed-up oven fried chicken fingers for a few weeks now, and I don’t think my family was the least bit upset that they had to try several different versions before I got them just the way I wanted.
Oven fried chicken fingers are a little tricky, because deep frying is what makes restaurant chicken fingers so tasty. It takes the right combination of flavorful marinade, crunchy crumb coating and a light oil spray to create crispy, delicious chicken fingers without a deep fryer.
Is it weird that I love, love, love veggie side dishes? Plain veggies are good for you, but dressing them up makes them a lot more appealing. I’m seriously excited about these green beans with breadcrumbs, almonds and garlic, a recipe I’ve been perfecting for several months now. This recipe comes together in just 15 minutes with a few simple ingredients from the freezer and pantry. I usually have the ingredients for this recipe on hand, so I can whip it up on short notice.