Greek Lemon Chicken and Potatoes is an easy, one-pan meal packed with roasted chicken, crispy potatoes, garlic, lemon, and herbs. So flavorful!
Do you ever eat something and think, This is exactly what I needed today? That’s how I feel about Greek Lemon Chicken and Potatoes. The first time I made it, I wasn’t expecting much. It was one of those “throw what you’ve got into a pan and hope for the best” situations. But when the smell of garlic and lemon started filling the kitchen, I knew I was onto something special.
This dish reminds me of the time I visited a tiny, family-run restaurant in Athens. The owner, a cheerful man in his 70s, served us roasted chicken and potatoes drenched in a tangy lemon sauce. It was simple, comforting, and bursting with flavor—like a warm hug on a plate. Recreating that meal at home has been my little way of channeling those sunny Greek vibes whenever I need them.
And honestly? It’s become my weeknight hero. It’s low-effort but delivers big on flavor, and my family can never get enough. Plus, it’s fancy enough to serve when friends come over.
Why You’ll Love This Greek Lemon Chicken and Potatoes Recipe?
This isn’t just a recipe—it’s a love letter to everything good about home-cooked meals. Here’s why it deserves a spot in your rotation:
- Minimal cleanup: One pan does all the heavy lifting.
- Unbeatable flavor: Lemon, garlic, and oregano are a dream team.
- Foolproof: Even if you’re not a pro in the kitchen, you’ll nail this.
- Crowd-pleaser: Whether it’s dinner with the kids or hosting friends, it always gets rave reviews.
- Crispy, golden potatoes: Seriously, they’re the unsung hero of this dish.
Ingredient Notes:
Let’s break down what makes this dish so magical:
- Chicken Thighs: Skin-on, bone-in thighs are perfect for juicy meat and crispy skin. If you’re tempted to use breasts, just know the thighs bring more flavor.
- Potatoes: Russet potatoes are my go-to—they soak up all those delicious juices and roast beautifully.
- Lemon Juice: Freshly squeezed is non-negotiable. It’s the heart and soul of the dish.
- Garlic: Six cloves might sound like a lot, but trust me, it’s worth it.
- Dried Oregano and Rosemary: These herbs give the dish that classic Greek flavor.
- Olive Oil: Go for a good-quality extra virgin olive oil—it’s worth it.
Pro Tip: If you have a lemon zester, add a little zest to the marinade for an extra citrusy kick.
How To Make Greek Lemon Chicken and Potatoes?
This recipe couldn’t be easier. Here’s how to make it:
Step 1: Get prepped.
Preheat your oven to 425°F and lightly oil a large roasting pan. Gather all your ingredients—it’s always less stressful when everything’s ready to go.
Step 2: Marinate everything.
In a big bowl, toss the chicken thighs and potatoes with lemon juice, olive oil, garlic, oregano, rosemary, salt, pepper, and a pinch of cayenne. Use your hands—it’s messy, but it makes sure every piece is coated in that delicious marinade.
Step 3: Arrange in the pan.
Place the chicken thighs skin-side up in the pan. Nestle the potato pieces around them, making sure everything fits snugly. Pour 2/3 cup of chicken broth over the top and drizzle any leftover marinade from the bowl.
Step 4: Roast it up.
Bake for 20 minutes, then take the pan out and give the potatoes a toss. Flip the chicken back to skin-side up (crispy skin is key!) and roast for another 25 minutes, or until the chicken hits 165°F.
Step 5: Crisp those potatoes.
Remove the chicken and keep it warm on a platter. Turn on the broiler, toss the potatoes in the pan juices, and broil for about 3 minutes until they’re golden and crispy.
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Step 6: Make the sauce.
Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup of chicken broth and scrape up all the browned bits—this is liquid gold. Strain the pan juices and pour them over the chicken and potatoes.
Step 7: Serve and savor.
Sprinkle with fresh oregano and serve immediately. It’s rustic, cozy, and totally satisfying.
Storage Options:
If you’ve got leftovers (lucky you), here’s how to keep them tasty:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or on the stovetop to keep the potatoes crispy.
- Freezer: You can freeze the chicken and potatoes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Feeling adventurous? Here are some fun ways to switch things up:
- Add veggies: Toss in carrots, zucchini, or bell peppers for extra color and flavor.
- Use different herbs: Swap oregano and rosemary for thyme or parsley for a fresh twist.
- Try other cuts of chicken: Drumsticks or a whole chicken cut into pieces work beautifully too.
- Spice it up: Add a pinch of smoked paprika or red pepper flakes for a little heat.
What to Serve with Greek Lemon Chicken and Potatoes?
This dish is a meal in itself, but a few sides can take it to the next level:
- Greek salad: Fresh cucumbers, tomatoes, and feta pair perfectly with the zesty chicken.
- Tzatziki sauce: A dollop of creamy tzatziki adds a cooling contrast.
- Crusty bread: Perfect for soaking up all that lemony, garlicky sauce.
- Steamed greens: Spinach or green beans are a simple, healthy side.
Frequently Asked Questions:
Can I use boneless chicken thighs?
You can, but bone-in thighs are juicier and more flavorful. Just adjust the cooking time since boneless cooks faster.
Do I really need fresh lemons?
100% yes. Fresh lemon juice makes a huge difference—it’s brighter and more flavorful than bottled.
Can I make this ahead of time?
Absolutely! You can marinate the chicken and potatoes a few hours in advance. When you’re ready, just pop them in the oven.
So, what do you think? Ready to bring a little slice of Greece to your dinner table? Give this Greek Lemon Chicken and Potatoes recipe a try and let me know how it turns out—I’d love to hear about any fun twists you add!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Greek Lemon Chicken and Potatoes
Ingredients
- 4 pounds chicken thighs skin-on, bone-in
- 3 russet potatoes peeled and quartered
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup chicken broth divided
- 1 teaspoon fresh oregano chopped
Instructions
Preheat the oven:
- Begin by preheating the oven to 425°F (220°C). Lightly oil a large roasting pan to prevent sticking.
Prepare the marinade:
- In a large bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, kosher salt, rosemary, black pepper, and cayenne pepper. Stir until the mixture is well blended.
Marinate the chicken and potatoes:
- Add the chicken thighs and quartered potatoes to the bowl with the marinade. Toss thoroughly to ensure both the chicken and potatoes are evenly coated with the flavorful mixture.
Arrange in the roasting pan:
- Place the chicken thighs skin-side up in the prepared roasting pan. Arrange the potatoes around the chicken, tucking them snugly. Drizzle 2/3 cup of chicken broth over the contents, ensuring the liquid distributes evenly. Pour any remaining marinade from the bowl over the chicken and potatoes.
Initial roasting:
- Roast the chicken and potatoes in the preheated oven for 20 minutes. Afterward, carefully remove the pan, toss the potatoes to promote even cooking, and return the chicken to its skin-side-up position.
Continue roasting:
- Return the pan to the oven and roast for an additional 25 minutes, or until the chicken is golden and cooked through. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Crisp the potatoes:
- Transfer the chicken thighs to a serving platter and cover to keep warm. Set the oven to broil or its highest heat setting. Toss the potatoes in the pan juices and place under the broiler for approximately 3 minutes, or until the potatoes are crisp and golden.
Prepare the pan sauce:
- Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up any browned bits from the bottom of the pan. Strain the pan juices into a measuring cup to create a rich, flavorful sauce.
Serve:
- Arrange the crisped potatoes alongside the chicken on the serving platter. Drizzle the pan sauce over the dish and garnish with freshly chopped oregano. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
