# @brianlagerstrom on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=ymeBjJQtWjQ
- **Gondola URL:** https://gondola.cc/posts/66977342-brianlagerstrom-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/30acbb74ed.jpg
- **Posted:** 2026-04-19T15:01:28.000+00:00
- **Account Owner:** brianlagerstrom (@brianlagerstrom) — https://gondola.cc/brianlagerstrom

## Caption

Greek chicken and creamy potatoes that actually soak up the marinade and juices. Save $10 with code BRIANXFLAIR49 until the end of May - The 49 PRO is an all manual, lever espresso maker that brews 9 BAR, cafe quality espresso in a small footprint fit for any kitchen. https://tinyurl.com/brianxflair49pro

▶️WATCH NEXT:
CHICKEN PICCATA: https://youtu.be/g6r1gAztDtY
5 CHICKEN THIGH DINNERS UNDER 30 MIN: https://youtu.be/5tyfohd6rDg

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MICROPLANE: https://amzn.to/4dOm3Gy
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WHISK: https://amzn.to/4vxrksB
8" PAN: https://amzn.to/4sC7mdv
FAVORITE STAINLESS BOWL: https://amzn.to/4mJFti
AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom
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RECIPE:
For the Marinade:
▪50 g (1/2 cup) Olive oil
▪45 g (5–6 cloves) Garlic, minced
▪5 g (3 tsp) Dried oregano
▪2 g (1 tsp) Dried thyme
▪5 g (1 3/4 tsp) Black pepper
▪Zest of 1 lemon
▪25 g (2 Tbsp) Fresh lemon juice

For the Chicken & Potatoes:
▪900 g (2 lb) Bone-in, skin-on chicken thighs (about 4 thighs)
▪10 g (1 Tbsp) Salt
▪750 g (about 2.5 large) Russet potatoes, peeled and cut into large wedges
▪150 g (2/3 cup) Chicken stock
▪50 g (1/4 cup) Chicken stock (for the pan sauce)
▪5 g (1 tsp) Dijon mustard
▪Pan spray or oil
▪Fresh parsley, chopped (for serving)
Lemon wedges (for serving)

1. Trim excess fat from 4 bone-in thighs. Season with salt and let them air-dry in the fridge for 30–60 mins (this is the secret to juicy meat).
2. Whisk together olive oil, minced garlic, oregano, thyme, black pepper, lemon zest, and lemon juice.
3. Toss cut potatoes with chicken in that marinade until evenly coated.
4. Oil or spray a metal baking pan then add 1 layer of potato wedges. Add the chicken on top (skin-side up), and pour 150g of chicken stock into the bottom.
5. Bake at 350°F (175°C) for 75–90 minutes until the internal temp is 185–190°F
6.  Let the pan sit for 15–20 minutes
7. Remove the food from roasting pan & deglaze pan with 50g  stock. Add to a sauce pan and whisk in a teaspoon of Dijon. Reduce on high heat until it coats the back of a spoon.
8. Plate it up, pour over the reduction, and top with fresh parsley and lemon juice

**For a full deep-dive recipe, go to https://brianlagerstrom.com/recipes/greek-chicken-and-potatoes

CHAPTERS: 
0:00 Prepping chicken
2:35 Making the marinade
4:59 Cutting the potatoes and marinating 
7:29 Baking and resting
12:53 Bonus pan sauce
16:21 Final plate up and serving


#greekchicken #greekmarinade #greekpotatoes

## Stats

- **Views:** 375,393
- **Likes:** 15,448
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- **Comments:** 805

## Tags

greekmarinade, greekpotatoes, greekchicken

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