Greek Lemon Chicken and Potatoes Recipe
Think of Greek Lemon Chicken and Potatoes, and instantly a whiff of zesty citrus, a hint of Mediterranean herbs, and that irresistible promise of golden, crispy chicken comes to mind. This dish is a mood-lifting favorite, perfect for gatherings or even as a special twist on a weeknight dinner. The juicy bone-in chicken soaks up a vibrant marinade, roasting with classic potatoes until everything is blanketed in a lemony, herbed pan sauce. Every element shines, and every bite transports you straight to a cozy Greek taverna.
Ingredients You’ll Need
The beauty of Greek Lemon Chicken and Potatoes is how a handful of simple ingredients create show-stopping flavor. Each item on the list plays a starring role, building the dish’s classic brightness, savory depth, and just the right amount of indulgence.
- Chicken thighs, bone-in and skin-on: These give you the juiciest meat and the crispiest skin—don’t skip the skin for that golden finish!
- Russet potatoes: Their sturdiness means they roast up perfectly, soaking in all the beautiful pan juices but staying satisfyingly creamy inside.
- Fresh lemon juice: The star of the show, adding that signature tangy brightness to every bite.
- Olive oil: A rich, smooth base for your marinade and essential for that classic Mediterranean flavor.
- Garlic, minced: Lends a subtle heat and deep aromatics as it roasts alongside the chicken and potatoes.
- Dried oregano: Brings in those unmistakable Greek herbaceous notes you know and love.
- Kosher salt: Helps the flavors sing and draws out juices, making everything more tender and delicious.
- Dried rosemary: Adds an earthy, woodsy aroma that pairs beautifully with the lemon and garlic.
- Freshly ground black pepper: For a little bite and warmth in the background.
- Cayenne pepper: Just a pinch for a subtle lift—totally optional, but it adds a nice spark.
- Chicken broth: This keeps everything juicy in the oven and forms the base for the irresistible pan sauce.
- Fresh oregano, chopped: A final flourish for flavor and gorgeous color just before serving.
How to Make Greek Lemon Chicken and Potatoes
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) so it’s blazing hot—the key to getting that extra-crisp skin and deeply golden edges on the potatoes. Give your roasting pan a quick slick of oil so nothing sticks and the flavors can really develop.
Step 2: Marinate the Chicken and Potatoes
In a large mixing bowl, combine the chicken thighs and potato quarters. Pour in the lemon juice and olive oil, then toss with minced garlic, dried oregano, kosher salt, rosemary, black pepper, and a delicate pinch of cayenne. Coat everything thoroughly so every nook and cranny is perfumed with those Mediterranean flavors.
Step 3: Assemble in the Roasting Pan
Arrange the marinated chicken pieces skin side up in your prepared pan. Nestle the potato quarters all around, ensuring they’re cuddled up close to the chicken. Drizzle about two-thirds of your chicken broth over the top, and finish by pouring any extra marinade evenly over everything.
Step 4: Bake and Toss
Slide the pan into your hot oven and roast for 20 minutes. After this first roasting time, pull out the pan, carefully toss the potatoes to coat them in the flavorful juices, and make sure all chicken pieces are still skin side up for even browning. Pop everything back in for round two.
Step 5: Finish Cooking the Chicken
Continue roasting for about 25 more minutes until the chicken is deeply golden and registers 165°F (74°C) when checked with an instant-read thermometer. Remove the chicken to a platter and tent it with foil to keep warm while you give the potatoes some extra attention.
Step 6: Broil the Potatoes for Crispiness
Switch your oven to broil. Give the potatoes another toss in the pan juices, then broil for 3 minutes. This gives the edges that perfect crisp. Once they’re beautifully golden and crisped up, transfer the potatoes to the platter alongside the chicken.
Step 7: Make the Pan Sauce
Set the roasting pan over medium heat on your stovetop. Pour in the remaining third-cup of chicken broth and use a spatula to scrape up all the deep, caramelized bits. Strain the pan sauce for a smooth finish, then drizzle it over your chicken and potatoes for an extra punch of savory, lemony goodness.
Step 8: Serve and Garnish
Sprinkle everything generously with fresh chopped oregano. Now, get ready for those delighted “oohs” and “aahs”—this Greek Lemon Chicken and Potatoes is a stunner right out of the oven.
How to Serve Greek Lemon Chicken and Potatoes
Garnishes
A final dusting of fresh oregano isn’t just for good looks—it adds a pop of color and enhances the herbal aroma. If you’re feeling extra fancy, a few lemon wedges or a handful of crumbled feta bring even more of the Mediterranean to your table.
Side Dishes
Greek Lemon Chicken and Potatoes are hearty enough on their own, but pair beautifully with a crisp Greek salad, a pile of tzatziki, or even some warm pita bread to mop up that outrageously good sauce. For a more indulgent meal, consider sautéed greens or a platter of marinated olives.
Creative Ways to Present
Try serving family-style, straight from the roasting pan—the rustic look always wins hearts. Or, for a dinner party, plate each portion with a generous drizzle of pan sauce and a little sprinkle of fresh herbs. This dish also shines as leftovers in a warm wrap or tucked into a pita with a spoonful of yogurt sauce.
Make Ahead and Storage
Storing Leftovers
Pack any remaining Greek Lemon Chicken and Potatoes into airtight containers and refrigerate promptly. The flavors actually deepen overnight, making for an even tastier lunch the next day.
Freezing
To freeze, let everything cool completely, then store portions in airtight freezer-friendly containers for up to three months. Potatoes may lose a touch of their texture but still soak up all the savory flavor.
Reheating
For best results, reheat in the oven at 350°F (175°C) until hot all the way through—this helps the chicken skin re-crisp and the potatoes regain their bite. A microwave works too for a quicker option, especially for lunches on the go.
FAQs
Do I have to use bone-in, skin-on chicken thighs?
Bone-in, skin-on thighs are ideal for this recipe because they stay juicy and deliver crispy skin, but you can use drumsticks or even chicken breasts. Just adjust the cooking time so all pieces reach 165°F for food safety.
Can I substitute the russet potatoes with another type?
Absolutely! Yukon Gold potatoes are an excellent swap as they hold their shape and offer a buttery texture. Red potatoes also work well and add a pop of color to your dish.
Is there a way to make Greek Lemon Chicken and Potatoes less spicy?
Yes! The pinch of cayenne is optional and easily omitted if you prefer a classic mild flavor profile. The dish will still be loaded with citrusy, herby goodness.
Can I add more vegetables to the pan?
Definitely. Chunks of bell pepper, red onion, or even zucchini can be added with the potatoes. Just be mindful of size so all your veggies roast up evenly alongside the chicken.
How can I make the sauce thicker?
If you’d like a slightly thicker sauce for your Greek Lemon Chicken and Potatoes, whisk a teaspoon of cornstarch into the remaining chicken broth before deglazing the pan. Heat gently and stir until you reach your desired consistency.
Final Thoughts
This Greek Lemon Chicken and Potatoes recipe is destined to become a household classic—it always brings a spark of sunshine to the table and couldn’t be easier to love. If you’re craving something soul-satisfying, zesty, and just a little bit special, give this a try. Your kitchen (and everyone in it) will thank you!
Print
Greek Lemon Chicken and Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Greek Lemon Chicken and Potatoes recipe combines tender, juicy chicken with flavorful potatoes roasted in a lemony, herby marinade. A perfect one-pan meal for a delicious dinner!
Ingredients
For the Chicken:
- 4 lbs bone-in, skin-on chicken thighs
- ½ cup fresh lemon juice
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- 1 tsp dried rosemary
- 1 tsp freshly ground black pepper
- 1 pinch cayenne pepper
For the Potatoes:
- 3 russet potatoes, peeled and quartered
- 1 cup chicken broth, divided
- 1 tsp fresh oregano, chopped (for garnish)
Instructions
- Preheat Oven: Set oven to 425°F (220°C) and lightly oil a large roasting pan.
- Marinate: In a large bowl, toss the chicken and potatoes with lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne until well coated.
- Assemble: Arrange chicken skin-side up in the roasting pan. Nestle potatoes around the chicken and drizzle with ⅔ cup of chicken broth. Pour any remaining marinade over the top.
- Bake & Toss: Roast for 20 minutes, then toss the potatoes and turn the chicken skin-side up again.
- Finish Cooking: Continue baking for about 25 more minutes, or until the chicken is golden brown and registers 165°F (74°C) on an instant-read thermometer. Transfer chicken to a serving platter and keep warm.
- Broil the Potatoes: Toss the potatoes in the pan juices, then broil for about 3 minutes until crispy. Transfer to the platter with the chicken.
- Make the Pan Sauce: Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth and scrape up the browned bits. Strain the pan juices and drizzle over the chicken and potatoes.
- Serve: Sprinkle with fresh oregano and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2g
- Sodium: 940mg
- Fat: 39g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 235mg
Keywords: Greek Lemon Chicken, Roast Chicken and Potatoes, One-Pan Chicken Dinner
