Ingredients
8 bone-in, skin-on chicken thighs
1 teaspoon Canola oil
1 onion, sliced
2 lemons (divided)
2 tablespoons water (or chicken broth)
2 garlic cloves, minced
1.5 pounds small potatoes, halved
2 tablespoons soy sauce (see notes)
1 .5 teaspoon garlic salt (divided)
1 teaspoon pepper (divided)
1 teaspoon paprika
1 teaspoon Greek seasoning
fresh oregano for serving
Instructions
Instructions
Make Greek Lemon Chicken and Potatoes in Instant Pot
Season the chicken thighs with 1/2 teaspoon garlic salt and 1/2 teaspoon pepper on both sides.
Press sauté button on your Instant Pot. Add the Canola oil and wait until it heats up. The display should read hot.
Add 4 chicken thighs skin side down and saute for 5-7 minutes until the skin is golden. Flip and cook for another 2-3 minutes. No need to cook the chicken through, just sear on both sides.
TIP: if you can’t flip the chicken because the skin is sticking to the pan, don’t force it, let it cook more. Once the chicken skin is sufficiently crisp, it’ll automatically stop sticking.
Remove the chicken to a plate and cook the other chicken thighs in the same way.
While the chicken is cooking, slice one onion. Cut up 1/2 a lemon into wedges. Halve the potatoes.
Once the chicken is seared and removed from Instant Pot, add the sliced onions and cut up lemon to the pot.
Add 2 tablespoons of water (or broth) and scrape the bottom of the pot really well to deglaze and make sure that there are no burnt bits stuck to the pan.
Add the minced garlic, all the spices, and mix well.
