If you’re on the hunt for a meal that’s heartwarming, impossibly easy, and bursts with Mediterranean flavor, you have to try One Pan Greek Lemon Chicken and Potatoes. This vibrant one-pan wonder combines juicy chicken thighs and tender baby potatoes with a zesty marinade of lemon, garlic, and herbs—and the best part is how the flavors meld together as everything roasts in the oven. There’s no need to fuss over multiple pots or complicated steps, just a straightforward dish that looks and tastes like you spent the afternoon laboring over dinner.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, everyday ingredients can make magic when combined just right, and that’s absolutely true here. Each element is thoughtfully chosen to add depth—bright citrus, aromatic herbs, and rich chicken drippings transform this into a meal you’ll want to make on repeat.
- Chicken thighs (bone-in, skin-on): These give you unmatched flavor and juicy texture—plus, the skin crisps up beautifully in the oven.
- Baby potatoes (halved): Their thin skin means you get golden edges and pillowy interiors, and they eagerly soak up that garlicky, lemony goodness.
- Olive oil: Extra-virgin or regular both work, lending richness and helping everything brown.
- Lemon juice (fresh, from 2 lemons): The cornerstone of that classic Greek tang; freshly squeezed gives the brightest, sharpest zing.
- Red wine vinegar: Just a touch adds complexity and deepens the marinade’s flavor.
- Garlic (minced): Four cloves make things seriously aromatic; you’ll smell dinner before you even open the oven.
- Dried oregano: This typically Greek herb infuses the dish with a distinctive Mediterranean flair.
- Dried thyme: Adds subtle earthiness that grounds the lemon and garlic.
- Salt: Don’t be shy—ample seasoning transforms the simple ingredients.
- Black pepper: Plenty of freshly ground pepper wakes up the whole dish.
- Crushed red pepper flakes (optional): For a whisper of heat, sprinkle in just a bit.
- Chicken broth: Poured around the edges, it keeps everything moist and mingles with the juices for spoonable flavor.
- Fresh parsley and lemon wedges (optional, for garnish): A handful of parsley and a wedge or two of lemon make your platter pop with color and freshness at the table.
How to Make One Pan Greek Lemon Chicken and Potatoes
Step 1: Preheat Your Oven
Start by firing up your oven to 400°F (200°C). High heat is key for getting that lovely golden finish on your chicken and crisping up the potatoes without drying anything out—it’s how you get the irresistible combo of juicy and crunchy.
Step 2: Mix Up the Marinade
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, black pepper, and (if you like a touch of spice) a pinch of red pepper flakes. This mixture is a powerhouse of flavor and creates the backbone of classic One Pan Greek Lemon Chicken and Potatoes—don’t skip the whisking, as it ensures every bite is equally delicious.
Step 3: Toss Chicken and Potatoes
Place your chicken thighs and halved baby potatoes in a large baking dish or on a rimmed sheet pan. Pour the marinade over everything, then use your hands or tongs to toss it all together, making sure every piece gets coated. Be generous—the potatoes especially benefit from a good slathering since they soak up all that flavor as they bake.
Step 4: Arrange and Add Broth
Nestle the chicken thighs skin-side up among the potatoes. Pour the chicken broth around the edges of the pan, not directly over the chicken, to keep the skin crisp while ensuring the potatoes stay nice and moist as they roast. The broth will mingle with the marinade and chicken juices, creating a built-in sauce you’ll want to spoon over everything.
Step 5: Roast to Perfection
Roast for about 40 to 45 minutes. By the end, your chicken should be gloriously golden, the skin crisp, and the potatoes fork-tender—plus your kitchen will smell like a Greek taverna. For crispier chicken or extra browning, pop the pan under the broiler for 2 to 3 minutes, keeping a close eye so things don’t overdo.
Step 6: Garnish and Serve
Scatter a handful of fresh chopped parsley over everything, add a few lemon wedges for extra brightness, and bring the whole pan straight to the table. That’s it—One Pan Greek Lemon Chicken and Potatoes is ready for its dinnertime debut!
How to Serve One Pan Greek Lemon Chicken and Potatoes
Garnishes
A shower of fresh parsley isn’t just about looks—it adds a clean, herbal lift to all that roasted richness. Lemon wedges offer a last hit of zesty flavor that everyone can squeeze to their taste. For a more festive touch, try sprinkling crumbled feta or scattered kalamata olives on top just before serving.
Side Dishes
This One Pan Greek Lemon Chicken and Potatoes needs very little to be a complete meal, but a simple Greek salad with cucumbers, tomatoes, and olives fits perfectly alongside. Warm pita or crusty bread is nice for mopping up the lemony pan juices, and a dollop of tzatziki or plain yogurt cools and balances the tangy flavors beautifully.
Creative Ways to Present
For a weeknight, serve it straight from the pan—rustic and cozy. If you’re hosting, arrange the chicken and potatoes on a large platter, garnish generously, and drizzle those pan juices over everything. For a mezze-style spread, carve the chicken and offer it with other Greek favorites like spanakopita, roasted veggies, or herby rice.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pan Greek Lemon Chicken and Potatoes in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers especially satisfying for lunch or a quick dinner the next day.
Freezing
If you want to freeze, let the chicken and potatoes cool completely. Place portions in a freezer-safe container and freeze for up to 2 months. For best quality, keep the potatoes fully coated in sauce to protect their texture.
Reheating
To reheat, arrange the chicken and potatoes in a baking dish, cover loosely with foil, and warm in a 350°F oven until heated through (about 15 to 20 minutes). For extra crispiness, uncover for the last few minutes or pop under the broiler briefly. You can also microwave single servings, but the skin won’t stay crisp.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless, skinless thighs or breasts both work well with this method—just reduce the roasting time by about 10 to 15 minutes since they cook faster. If you use breasts, keep an eye on them and check for doneness at around 30 minutes to avoid overcooking.
How can I make One Pan Greek Lemon Chicken and Potatoes extra flavorful?
Marinating the chicken and potatoes for 1 to 2 hours before baking gives even more depth to the flavors. You can also toss in sliced red onions or a handful of kalamata olives to the pan before roasting for extra Mediterranean flair.
Is this dish spicy?
One Pan Greek Lemon Chicken and Potatoes is gently seasoned, but you can control the heat level by adjusting the amount of crushed red pepper flakes. Omit them entirely for a milder dish or add a bit more for a gentle kick.
What’s the best way to ensure crispy chicken skin?
Keep the chicken skin exposed (not submerged in broth) as it roasts, and finish under the broiler for 2 to 3 minutes for maximum crunch. Also, pat the skin dry with a paper towel before adding the marinade to help it crisp up nicely.
Can I add other vegetables?
Definitely! Try tossing in chunks of red bell pepper, zucchini, or wedges of red onion with the potatoes for even more color and variety. Just be sure to cut them to a similar size so everything cooks evenly.
Final Thoughts
If you’re craving a meal that’s both gorgeous and utterly satisfying, give One Pan Greek Lemon Chicken and Potatoes a try. It’s a recipe I come back to again and again for its simplicity, bold flavors, and the pure joy of gathering around the table—no fuss, just fantastic food. Can’t wait to hear how it turns out in your kitchen!
Print
One Pan Greek Lemon Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a flavorful and easy-to-make dish perfect for a delicious dinner. Juicy chicken thighs with crispy skin are roasted alongside tender baby potatoes in a zesty lemon and herb marinade, creating a Mediterranean-inspired meal that is sure to impress.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- juice of 2 lemons
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Potatoes:
- 1 ½ pounds baby potatoes, halved
- 1/2 cup chicken broth
- 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 small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, pepper, and red pepper flakes.
- Coat Chicken and Potatoes: Place chicken thighs and potatoes in a large baking dish. Pour the marinade over them, tossing to coat well.
- Arrange and Roast: Arrange the chicken skin-side up with the potatoes around it. Pour chicken broth into the pan edges. Roast for 40–45 minutes until chicken is cooked through and potatoes are tender.
- Optional Broil: Broil for 2–3 minutes for extra crispness. Garnish with parsley and lemon wedges before serving.
Notes
- For extra flavor, marinate the chicken and potatoes for 1–2 hours before baking.
- You can substitute boneless thighs or breasts, but reduce cook time slightly.
- Add kalamata olives or sliced red onions for variation.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
