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–+ servings
italian lemon chicken
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Yield: 4 people

Italian Lemon Chicken

Prep Time: 8 hours
Cook Time: 55 minutes
Author: Kelsey Romano
This italian lemon chicken is one of those recipes that checks all the boxes: comforting, nourishing, easy to prep ahead, and packed with flavor. The kefir makes the chicken incredibly tender while fresh lemon, garlic, and herbs bring brightness to every bite. Paired with roasted Yukon gold potatoes, it’s a simple one-pan meal that feels special enough for guests but practical enough for busy weeknights.
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Ingredients
 

Chicken Marinade

  • ⅓ cup lifeway whole milk kefir
  • ½ lemon, juice
  • 1 tsp salt
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • ½ tsp ground pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1½-2 lbs bone in, skin on chicken thighs

Lemon Potatoes

  • 1 lb yukon gold potatoes, cut into even pieces
  • 3 tbsp olive oil
  • 3 lemons, juice
  • 2 tsp dried oregano
  • 2 tsp italian seasoning
  • 1 tsp salt
  • fresh parsley, for garnish

Instructions
 

  • Marinate the chicken. In an airtight container, combine kefir, lemon juice, salt, rosemary, thyme, oregano, pepper, olive oil, and garlic. Add the chicken thighs and toss until fully coated. Cover and refrigerate for 8 hours.
  • Preheat the oven. Preheat your oven to 450F and prep a glass 9x13 inch casserole dish.
  • Prepare the potatoes. Add potatoes to a large bowl along with olive oil, lemon juice, oregano, Italian seasoning, and salt. Toss until evenly coated.
  • Assemble the dish. Spread the potatoes evenly into baking dish Place the marinated chicken thighs on top, skin-side up.
  • Cover and roast. Cover the dish with foil or a lid and roast for 45 minutes.
  • Uncover and crisp. Remove the foil and return to the oven for 15 minutes, until the chicken skin is golden and crispy and the potatoes are tender.
  • Serve & enjoy! Serve this italian lemon chicken right away with fresh parsley.

Notes

  • Let the chicken marinate the full 8 hours if possible — the flavor and texture are worth it.
  • Cut potatoes evenly so they roast at the same rate.
  • For extra crispy skin, broil for the last 2–3 minutes.
  • Add red onion or whole garlic cloves to the pan for extra depth.
  • Serve with a simple arugula salad or steamed green vegetables.
  • Store in an airtight container in the fridge for up to 4 days. 
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