Lemon Greek Chicken and Potatoes is the kind of dish that instantly transports you to a sun-soaked Mediterranean table, where every bite is bright, comforting, and full of flavor. Crispy golden chicken thighs, tender baby potatoes, and a punchy lemon-garlic marinade come together in the oven, filling your kitchen with irresistible aromas. Whether it’s a busy weeknight or you’re inviting friends over for dinner, this recipe is a guaranteed crowd-pleaser—simple to prepare yet loaded with classic Greek flavors that taste like pure joy.
Ingredients You’ll Need
The beauty of Lemon Greek Chicken and Potatoes lies in its simplicity—each ingredient plays a starring role, melding together for maximum flavor and visual appeal. You likely have most of these pantry staples already, but don’t skip the fresh lemon or aromatic oregano, as they truly make this dish shine.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy and develop irresistibly crispy skin when roasted.
- Baby Potatoes: Halved baby potatoes soak up all the lemony pan juices and become perfectly tender.
- Olive Oil: The foundation of the marinade, olive oil lends richness and helps everything roast evenly.
- Fresh Lemon Juice: Brings the signature Greek brightness that makes the dish pop.
- Lemon Zest: Intensifies the citrusy flavor for that unmistakable zing.
- Garlic: Four minced cloves infuse the marinade with savory depth and aroma.
- Dried Oregano: This classic Greek herb adds earthy, herbal notes that define the dish.
- Salt: Essential for seasoning both the chicken and potatoes—don’t be shy!
- Black Pepper: Freshly ground pepper adds subtle heat and balance.
- Paprika: A sprinkle of paprika gives the chicken gorgeous color and a hint of smokiness.
- Fresh Parsley: Chopped parsley is the perfect finishing touch for a burst of freshness and color.
How to Make Lemon Greek Chicken and Potatoes
Step 1: Preheat the Oven
Start by setting your oven to 400°F. This high roasting temperature is key for achieving beautifully golden, crispy chicken skin and perfectly tender potatoes. While the oven heats up, gather your ingredients so everything is ready to go.
Step 2: Whisk Up the Marinade
In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk everything together until it’s thoroughly blended—this lemony, herby mixture is what will make your Lemon Greek Chicken and Potatoes so special.
Step 3: Toss Chicken and Potatoes
Add the chicken thighs and halved baby potatoes straight into the bowl with your marinade. Use your hands or a big spoon to toss everything until all the pieces are evenly coated. Make sure the marinade gets under the chicken skin and into every nook of the potatoes for maximum flavor.
Step 4: Arrange on the Baking Dish
Transfer the marinated chicken and potatoes to a large baking dish or sheet pan, arranging them in a single layer. Nestle the chicken thighs skin-side up, surrounded by the potatoes, so everything roasts evenly and gets that coveted caramelization.
Step 5: Roast to Perfection
Slide the pan into your preheated oven and roast for 40–45 minutes. About halfway through, baste the chicken with the pan juices—this keeps the meat juicy and amps up the flavor. You’ll know it’s done when the chicken is golden, the potatoes are fork-tender, and the kitchen smells absolutely divine.
Step 6: Garnish and Serve
As soon as everything comes out of the oven, sprinkle the Lemon Greek Chicken and Potatoes with plenty of chopped fresh parsley. This little touch adds a fresh, vibrant finish that brings all the flavors together beautifully.
How to Serve Lemon Greek Chicken and Potatoes
Garnishes
A shower of fresh parsley is classic, but you can also add a squeeze of extra lemon juice right before serving for an extra pop of brightness. For a more rustic look, try scattering a few lemon wedges or some crumbled feta over the top—both add color and irresistible flavor.
Side Dishes
While Lemon Greek Chicken and Potatoes is a complete meal on its own, it pairs beautifully with a crisp Greek salad, a bowl of tzatziki, or some warm pita bread to soak up all those delicious pan juices. Roasted seasonal vegetables or a simple cucumber-tomato salad are also great options for a Mediterranean feast.
Creative Ways to Present
For a family-style spread, serve the chicken and potatoes straight from the baking dish at the table, letting everyone dig in. Or, for a more formal touch, plate each serving with a drizzle of pan juices and a sprig of fresh herbs. You can even use the leftovers to fill a pita wrap with greens, tzatziki, and a slice of tomato for a Greek-inspired lunch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making Lemon Greek Chicken and Potatoes just as delicious the next day—sometimes even better!
Freezing
Both the chicken and potatoes freeze well. Let everything cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the chicken and potatoes in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until heated through. For crispy skin, uncover during the last few minutes. You can also microwave individual portions, but the oven method keeps everything tasting fresh and delicious.
FAQs
Can I use boneless, skinless chicken thighs or breasts?
Absolutely! Boneless cuts work well, though they’ll cook a bit faster, so keep an eye on them to avoid drying out. The skin-on, bone-in thighs provide more flavor and moisture, but feel free to use what you have on hand.
What potatoes work best for this recipe?
Baby potatoes are ideal because they cook quickly and have a creamy texture, but Yukon Gold or red potatoes (cut into chunks) also work beautifully. Just make sure all pieces are roughly the same size for even roasting.
How do I make the chicken skin extra crispy?
For ultra-crispy skin, switch your oven to broil for the final 2–3 minutes of cooking. Keep a close eye on it to prevent burning, and enjoy that golden, crunchy finish!
Can I add other vegetables?
Yes! Sliced red onions or bell peppers are classic Greek additions and roast up beautifully alongside the chicken and potatoes. Just toss them with the marinade and add to the pan.
Is Lemon Greek Chicken and Potatoes gluten-free?
Yes, this recipe is naturally gluten-free as written, making it a great choice for those with dietary restrictions. Just double-check your spices and garnishes to be sure.
Final Thoughts
If you’re craving a dish that’s easy, vibrant, and loaded with Mediterranean flavor, Lemon Greek Chicken and Potatoes is the answer. It’s a recipe you’ll reach for again and again, whether you’re feeding family or impressing guests. Give it a try—you’ll fall in love with every zesty, savory bite!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Lemon Greek Chicken and Potatoes is a flavorful, easy-to-make Mediterranean dish featuring juicy roasted chicken thighs and tender baby potatoes infused with fresh lemon, garlic, and oregano. Perfect for a hearty yet healthy weeknight dinner, this one-pan recipe combines zesty citrus and aromatic herbs to create a deliciously satisfying meal that’s both gluten-free and packed with protein.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Vegetables
- 1.5 pounds baby potatoes, halved
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and potatoes evenly, allowing the flavors to meld beautifully.
- Prepare the marinade. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika until well combined to create a zesty and aromatic marinade.
- Coat chicken and potatoes. Add the bone-in, skin-on chicken thighs and halved baby potatoes into the bowl with the marinade. Toss everything thoroughly to ensure each piece is evenly coated with the flavorful mixture.
- Arrange in baking dish. Spread the chicken thighs and potatoes in a single layer on a large baking dish or sheet pan, making sure they have enough space to roast properly and develop a crispy texture.
- Roast the dish. Place the baking dish in the preheated oven and roast for 40 to 45 minutes, or until the chicken skin is golden brown and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.
- Baste for extra flavor. Halfway through the cooking time, baste the chicken with the pan juices to keep it moist and enhance the flavor, helping the skin crisp up nicely.
- Garnish and serve. Once cooked, remove from the oven and sprinkle chopped fresh parsley on top for a vibrant, fresh finish. Serve hot and enjoy your savory Lemon Greek Chicken and Potatoes.
Notes
- Add sliced red onions or bell peppers to the pan for extra flavor and color.
- For crispier chicken skin, broil the dish for the last 2–3 minutes of cooking while keeping a close watch to prevent burning.
- Use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F.
- This dish pairs wonderfully with a light Greek salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh and 1/4 of the potatoes
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
