Greek Lemon Chicken and Potatoes

Name: Greek Lemon Chicken and Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 6 chicken thighs (bone-in, skin-on); 2 Pounds Yukon gold potatoes (peeled and quartered); ¼ Cup olive oil; 2 lemons (1 juiced and 1 sliced); 5 Cloves garlic (minced); 1 Teaspoon salt; ¼ Teaspoon black pepper; ½ Teaspoon dried oregano; fresh parsley; fresh oregano; ground sumac; green olives (pitted); pepperoncini

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Sometimes the simplest dinners can be the most delicious, and that’s certainly true of this Greek lemon chicken and potatoes dish. It’s a traditional Greek dinner that is oh-so-easy, and you can’t go wrong with it! Pairing chicken thighs and potatoes with lemon, garlic, olive oil, and oregano, the recipe offers mouthwatering Mediterranean flavors. Serve this family favorite one-pan meal with your choice of fresh vegetables or a salad, and treat your taste buds to a gorgeous taste of Greece one evening this week.

Savor the vibrant flavors of Greek lemon chicken and potatoes. Roasted chicken thighs are nestled with lemon slices and herbs alongside perfectly cooked potatoes in a baking dish, creating a delightful medley of taste and aroma.

Lemon, garlic and oregano add simple yet delicious Greek flavor to this chicken and potatoes recipe. It’s quick and easy to make and the flavor is perfect.

You might also like this easy baked salmon with Greek salsa, some crockpot chicken gyros and these simple but satisfying lemon baked pork chops.

Close-up of a piece of roasted Greek lemon chicken on a wooden spatula, topped with a slice of lemon.

Why You’ll Love It

Easy to make: There isn’t much more to the recipe than adding the chicken and potatoes to a sheet pan, whisking the sauce ingredients, pouring the mixture over the top and baking until done.
Budget-friendly: Chicken and potatoes are a budget option that can be jazzed up with a few Greek-inspired ingredients to make both your belly and your wallet happy!
A crowd-pleaser: The whole family will love this recipe. After all, who doesn’t love chicken and potatoes?

Greek lemon chicken and potatoes bake in a rectangular dish with lemon slices and tender thighs. A wooden spoon rests on the edge, ready to serve. Nearby, fresh herbs are scattered on a wooden board, adding a fragrant touch.

Greek Chicken and Potatoes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: I like to use bone in chicken thighs but you can use chicken breasts if you prefer.
Yukon gold potatoes: Use russet potatoes if you prefer or even baby potatoes.
Lemons: Fresh lemons are best.
Dried oregano: A typical Greek herb. Use fresh oregano if you have it.
Garlic: There’s no such thing as too much garlic so use extra if you’re a fan!

Raw chicken thighs on a plate are surrounded by whole potatoes, two lemons, a garlic bulb, a small bowl of oil, and a bowl of seasoning on a marble surface—perfect for creating Greek lemon chicken and potatoes.

How to Make Greek Lemon Chicken and Potatoes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the sauce: Whisk the olive oil, lemon juice, garlic, salt, pepper, and dried oregano together.
Arrange the chicken and potatoes in a baking dish: Add the potatoes and then add the chicken on top, skin side up. Pour over the sauce and toss briefly to coat.
Bake the Greek lemon chicken and potatoes: Bake for 20 minutes.
Add the lemon slices: Stir everything well and tuck the lemon slices around the chicken pieces.
Bake some more: Bake until the chicken and potatoes are cooked, then serve hot with any toppings and side dishes you like.

Plate with Greek lemon chicken thighs topped with lemon slices and served alongside seasoned potato wedges.

Substitutions and Variations

Different chicken pieces: Use chicken breasts if you prefer or even try duck.
Vegetarian version: Swap the chicken for firm tofu or your preferred vegetarian protein.
Another oil: Olive oil is the most authentic oil to choose, but you can use any kind of cooking oil.
Flavor variations: Experiment with fresh herbs like thyme or rosemary, and consider adding a pinch of red pepper flakes for a spicy kick. For additional depth, you can incorporate smoked paprika or sumac into the marinade for a unique twist. You can also squeeze fresh lemon juice over the finished dish for zingy brightness.

Greek lemon chicken thighs with herbs are perfectly baked in a roasting pan, accompanied by potato wedges. A wooden spoon rests in the dish, surrounded by zesty aromas of fresh herbs and green olives.

Serving Suggestions

Appetizers: Begin the meal with the fun dirty martini shrimp or some baked feta soup.
Side dishes: Greek lemon chicken and potatoes pairs well with quinoa salad or an iceberg wedge salad.
Desserts: Continue the Greek theme with this baklava crinkle.

A plate with Greek lemon chicken thighs and seasoned potato wedges, garnished with herbs and lemon slices.

How to Store Chicken and Lemon Potatoes

Store: Let any leftovers cool before storing (otherwise you’ll get condensation which makes the leftovers watery). Keep leftovers in an airtight container in the refrigerator and use within 3 days. It’s best to store the chicken and potatoes separately to maintain the texture of both.
Freeze: You can freeze leftovers in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm the chicken and potatoes back up in the oven at 350°F (cover with foil first) for 20 to 25 minutes or until heated through. If you remove the foil near the end of the reheating time it’ll help crisp the chicken skin back up. You can also microwave the leftovers loosely covered with a lid or some plastic wrap at 30 second intervals or until warm.

A plate with Greek lemon chicken and potatoes, featuring roasted thighs, lemon slices, and seasoned wedges garnished with herbs. Nearby are bowls of olives, pepperoncini, and a striped napkin with a knife.

Top Tips

Uniform size for even cooking: Make sure to cut the potatoes into even quarters to ensure they cook uniformly. This will help prevent some pieces from being undercooked while others are overcooked.
Check chicken temperature: Use an instant-read thermometer (this one’s my fave!) to check the chicken’s internal temperature at the thickest part. It should reach 165°F for safe consumption.
Crispy skin: For extra-crispy chicken skin, you can broil the dish for the last few minutes of cooking. Keep a close eye on it to prevent burning.
Rest before serving: Let the chicken rest for 5 or 10 minutes after taking it out of the oven. This allows the juices to redistribute, making the chicken more tender and juicy.

Roasted Greek lemon chicken thighs with crispy skin, accompanied by tender potatoes and garnished with lemon slices and fresh herbs in a baking dish.

Mediterranean Lemon Chicken and Potatoes FAQs

Should I marinate the chicken first?

If time allows, marinate the chicken in the olive oil and lemon juice mixture for a few hours or overnight in the refrigerator. This will enhance the flavors and tenderness of the chicken.

What kind of potatoes are best in this Greek recipe?

Yukon gold potatoes are ideal for this dish due to their creamy texture and ability to hold their shape. You can also use red potatoes if preferred.

What’s the most attractive way to plate it up?

Consider plating the chicken and potatoes on a large platter. Drizzle any pan juices over the top for added flavor and visual appeal.

Roasted Greek lemon chicken thighs with crispy skin, accompanied by seasoned potato slices and fresh lemon wedges on a plate; a pepper grinder subtly enhances the background.

One Pan Lemon Chicken and Potatoes Recipe

A hand stirs a liquid mixture of oil, minced garlic, and zesty lemon for Greek lemon chicken in a clear measuring cup on a marble surface.

This Greek chicken and potatoes recipe is really delicious. With bone in chicken breasts, yellow potatoes, lemon, garlic, and herbs, it’s the kind of dish that is sure to thrill everyone at the dinner table. Greek lemon chicken and potatoes is simple to prepare and you can cook the whole thing on one sheet pan, making cleanup afterwards a breeze too.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.