If you’re searching for a feel-good dinner with unbeatable flavor and minimal fuss, look no further than Lemon Greek Chicken and Potatoes. This Mediterranean-inspired one-pan wonder fills the kitchen with citrusy, herby aromas as it bakes, producing golden, juicy chicken and crispy-edged potatoes drenched in lemony pan juices. Whether it’s for a cozy family evening or an impressive weekend gathering, this dish delivers sunshine on a plate every single time.
Ingredients You’ll Need
The beauty of Lemon Greek Chicken and Potatoes is the way everyday ingredients transform into something extraordinary. Each element plays a distinct role: from the juicy chicken and fluffy potatoes, to the zesty, oil-based marinade that infuses every bite with vibrant Greek flavor.
- Chicken thighs (4 bone-in, skin-on): These hold up beautifully in the oven, keeping the meat tender and the skin perfectly crisp.
- Potatoes (4 medium Yukon gold or russet): Wedges roast up golden and soak up the marinade and pan juices for the ultimate flavor.
- Olive oil (1/3 cup): A generous splash for rich flavor and to help the chicken and potatoes crisp while baking.
- Fresh lemon juice (1/4 cup): Provides brightness and that signature tangy Greek character.
- Lemon zest (1 tablespoon): Adds bold citrus fragrance for a big lift.
- Garlic (4 cloves, minced): Brings an aromatic depth that melds perfectly with the herbs and lemon.
- Dried oregano (2 teaspoons): This classic Mediterranean herb is essential for authentic Greek flavor.
- Dried thyme (1 teaspoon): Pairs beautifully with citrus and chicken, with earthy, floral notes.
- Salt (1 teaspoon): Just the right amount to enhance every ingredient.
- Black pepper (1/2 teaspoon): A little warmth to balance the acidity.
- Paprika (1/2 teaspoon): Lends a subtle smokiness and color to the golden skin.
- Chicken broth (1/2 cup): Keeps everything juicy and infuses extra savory notes into the pan sauce.
- Chopped fresh parsley & lemon wedges (for garnish, optional): Perfect for freshness and a pop of color when serving.
How to Make Lemon Greek Chicken and Potatoes
Step 1: Whisk Up the Flavorful Marinade
Start by combining the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, salt, pepper, and paprika in a large mixing bowl. Whisk until the mixture is vibrantly golden and fragrant. This simple blend is the heart of Lemon Greek Chicken and Potatoes, infusing both the chicken and potatoes with bright, herbal, and citrusy depth.
Step 2: Coat the Chicken and Potatoes
Add the chicken thighs and potato wedges right into the bowl with the marinade. Toss everything thoroughly, making sure each piece is well-coated. Take a moment to get the marinade under the chicken skin for extra flavor—this is a tiny, hands-on step that makes a world of difference in how deeply the flavors soak in.
Step 3: Arrange Everything in the Baking Dish
Transfer the chicken and potatoes to a large baking dish or sheet pan. Arrange the chicken pieces skin-side up, and spread the potatoes around them in a single layer. Position cut-potato sides down for even crispiness, and avoid overcrowding for the best roast. Pour the chicken broth into the base of the pan, which will help keep the chicken moist and create those mouthwatering juices as everything cooks.
Step 4: Roast to Golden Perfection
Roast uncovered in a preheated 400°F (200°C) oven for 45 to 55 minutes, or until the chicken skin is crisp and golden, the meat is cooked through (internal temp 165°F), and the potatoes are beautifully tender. Halfway through, baste the chicken and potatoes with some of the pan juices for extra flavor and succulence.
Step 5: Finish and Serve
Take the baking dish out and let it rest for a few minutes. Spoon some of those gorgeous, tangy juices over the chicken and potatoes before plating up. Garnish with a shower of chopped parsley and a few extra lemon wedges to really amp up the freshness and color. This is the essence of Lemon Greek Chicken and Potatoes—vibrant and irresistibly inviting.
How to Serve Lemon Greek Chicken and Potatoes
Garnishes
For a final flourish, scatter fresh chopped parsley over the top and serve with extra lemon wedges. The parsley not only adds a pop of green, but also a burst of freshness, making each bite taste extra lively. Squeezing a lemon wedge over your serving just before eating brings all the bright flavors of Lemon Greek Chicken and Potatoes to life.
Side Dishes
Lemon Greek Chicken and Potatoes is wonderfully satisfying on its own, but you can round out the meal with a crisp Greek salad, a side of roasted Mediterranean vegetables, or some lightly toasted pita bread. For something extra special, pair with tangy tzatziki or a cool cucumber yogurt sauce to add creamy freshness alongside those roasted flavors.
Creative Ways to Present
If you want to impress at the table, arrange the chicken thighs on a large platter with the potatoes nestled around them and drizzle over all the pan juices. Sprinkle with feta crumbles, olives, or even a generous handful of baby arugula for a twist. Individual portions can be served in wide shallow bowls to capture every bit of saucy goodness and golden potato edges from your Lemon Greek Chicken and Potatoes.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring to an airtight container. Stored this way, Lemon Greek Chicken and Potatoes will keep in the fridge for up to 3 days. The flavors actually deepen, with the lemon and herbs continuing to infuse the chicken and potatoes, making for irresistible leftovers.
Freezing
If you want to make Lemon Greek Chicken and Potatoes ahead, simply freeze portions (chicken and potatoes together, plus some extra pan juices) in tightly sealed containers or freezer bags. They’ll keep well for up to 2 months. Thaw overnight in the fridge for best results and minimal texture loss.
Reheating
To reheat, arrange chicken and potatoes in a baking dish, add a splash of water or broth, and rewarm in a 350°F oven until heated through (about 20 minutes). This method helps preserve moisture and keeps both the chicken skin and potatoes from getting soggy. Microwaving is a quick backup, but be sure to cover loosely so things reheat evenly.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless thighs or even chicken breasts work well in Lemon Greek Chicken and Potatoes. Just reduce the roasting time by about 10–15 minutes to prevent overcooking, as boneless cuts cook faster than bone-in pieces.
How do I get extra crispy potatoes?
For extra crispiness, place the potatoes cut-side down in the pan without overlapping and avoid crowding. If you want even more crunch, you can remove the chicken when fully cooked and return the potatoes to the oven for 10 minutes, until deeply golden and crispy.
Can I prep this in advance?
Yes, you can toss the chicken and potatoes in the marinade up to 8 hours ahead and refrigerate them covered. Toss everything again before roasting. The flavors get even better as they have more time to mingle!
What if I don’t have Yukon gold or russet potatoes?
No worries! Any waxy potato such as red potatoes or even fingerlings will work in this dish. Just cut them into similar-sized wedges so they roast evenly alongside the chicken.
Is Lemon Greek Chicken and Potatoes gluten-free?
Yes, the entire recipe is naturally gluten-free, so it’s perfect for sharing with friends and family who avoid gluten without any need for swaps or substitutions.
Final Thoughts
There’s just something joyful about serving up a tray of Lemon Greek Chicken and Potatoes—all the flavor, color, and aroma of the Mediterranean in a single pan. It’s fuss-free, deeply flavorful, and always a crowd-pleaser. If you’re craving a reliable, sunshine-filled dinner that everyone at the table will ask for again, this is the one to try. I can’t wait for you to experience just how special this dish is!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This Lemon Greek Chicken and Potatoes dish is a flavorful one-pan meal that brings together tender chicken thighs, perfectly roasted potatoes, and a zesty lemon-herb marinade. It’s a delightful blend of Mediterranean flavors that is easy to prepare and perfect for a family dinner or entertaining guests.
Ingredients
For the Marinade:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges
- 1/2 cup chicken broth
- Chopped fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and paprika.
- Coat the chicken and potatoes: Add the chicken thighs and potato wedges to the bowl and toss to coat evenly.
- Arrange in baking dish: Transfer everything to a large baking dish or sheet pan, placing the chicken skin-side up and the potatoes around them.
- Add chicken broth: Pour chicken broth into the dish.
- Bake: Roast for 45–55 minutes until chicken is golden and cooked through, and potatoes are tender.
- Serve: Spoon pan juices over the chicken and potatoes. Garnish with parsley and lemon wedges.
Notes
- For crispier potatoes, place them cut-side down and avoid overcrowding.
- Boneless chicken can be used, adjust cooking time accordingly.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
