If you’re searching for a juicy, flavorful meal that locks in sunshine in every bite, then this Lemon Greek Chicken and Potatoes Recipe is absolutely the one to try. It’s a comforting, rustic dish that brings together tender, crispy-skinned chicken thighs and golden roasted potatoes, perfectly infused with bright lemon, fragrant oregano, and garlic. Each ingredient sings in harmony, creating a healthy yet indulgent Mediterranean feast that’s as stunning on the plate as it is satisfying on the palate. Whether you’re entertaining friends or enjoying a cozy family dinner, this dish makes every moment taste a little more special.
Ingredients You’ll Need
This Lemon Greek Chicken and Potatoes Recipe keeps things deliciously simple with just a handful of essential ingredients. Every item plays a crucial role, whether to build flavor, add a perfect texture, or brighten the dish with fresh, vibrant notes.
- Chicken thighs: Bone-in and skin-on for maximum juiciness and crispy, golden skin.
- Yukon Gold or red potatoes: Their creamy texture and natural sweetness roast up beautifully.
- Olive oil: Brings richness and helps everything crisp up in the oven.
- Fresh lemon juice: Adds a zesty, refreshing brightness essential to that Greek flavor profile.
- Lemon zest: Intensifies the citrus notes without extra acidity.
- Garlic: Minced fresh to infuse every bite with savory warmth.
- Dried oregano: Provides that unmistakable Mediterranean herbal aroma.
- Salt: Enhances all the flavors so they pop.
- Black pepper: Adds just the right amount of gentle heat.
- Paprika: For subtle smokiness and a touch of color.
- Chicken broth: Keeps the potatoes tender and adds savory depth as it roasts.
- Fresh parsley and lemon wedges: Perfect garnishes to brighten and freshen the final presentation.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Whisk together the marinade
Begin by combining olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika in a small bowl. This vibrant marinade is the flavor foundation for both the chicken and potatoes, ensuring each bite bursts with zest and warmth.
Step 2: Prep the potatoes
Place the chopped Yukon Gold or red potatoes into a large baking dish. Toss them thoroughly with half of the lemon marinade, making sure each chunk is coated well for maximum flavor and golden roasting results.
Step 3: Arrange chicken and pour remaining marinade
Gently nestle the bone-in, skin-on chicken thighs skin-side up among the potatoes. Pour the remaining lemon mixture over the chicken, allowing the marinade to seep under the skin and into the meat for profound taste.
Step 4: Add chicken broth and roast
Pour chicken broth into the bottom of the baking dish to keep the potatoes moist and infuse additional savory notes during roasting. Place the dish in a preheated 400°F (200°C) oven and roast for 45 to 55 minutes, basting once or twice to promote crisp skin and juicy interiors. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes become tender.
Step 5: Broil for extra browning (optional)
For an irresistible, golden finish, switch your oven to broil and cook the chicken for an extra 2 to 3 minutes. Keep a close eye to prevent burning, but this step adds a lovely caramelized crust that elevates the entire dish.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Freshly chopped parsley sprinkled over the roasted chicken and potatoes brings a burst of vibrant green color and herbaceous freshness. Paired with bright lemon wedges on the side, they allow each eaters to add a little extra zing and visual appeal.
Side Dishes
While the Lemon Greek Chicken and Potatoes Recipe shines as a complete meal, pairing it with creamy tzatziki sauce or a crisp Greek salad can elevate your dinner experience. These add extra cooling and textural contrast that complement the savory, citrusy mains beautifully.
Creative Ways to Present
Serve this dish family-style right from the roasting pan for rustic charm, or plate it elegantly by slicing the chicken and arranging atop a bed of potatoes. You can also drizzle a little extra lemon marinade or olive oil for added gloss and flavor enhancement.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chicken and potatoes to an airtight container and refrigerate for up to three days. The flavors deepen overnight, making the next day’s meal just as rewarding.
Freezing
This Lemon Greek Chicken and Potatoes Recipe also freezes well. Pack the cooled leftovers in a freezer-safe container or zip-top bag and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed through to help maintain crispy skin and tender potatoes. Alternatively, microwave on medium power but keep in mind the skin might soften a bit with this method.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, you can swap in boneless chicken breasts or thighs, but boneless will cook faster and won’t have quite the same rich moisture or crispy skin. Adjust cooking time accordingly to avoid overcooking.
What’s the best potato for this recipe?
Yukon Gold or red potatoes are ideal because they roast up creamy on the inside with a slightly crisp exterior. Russet potatoes are too starchy and tend to get mushy.
Can I make this recipe dairy-free and gluten-free?
Absolutely! This Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free and dairy-free, making it a perfect dinner option for many dietary preferences.
Is there a way to make this recipe spicier?
If you love a little heat, add a pinch of red pepper flakes to the lemon marinade. It complements the smoky paprika and bright lemon perfectly without overpowering.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). The skin should be crisp and golden, and juices should run clear when pierced.
Final Thoughts
I genuinely hope you give this Lemon Greek Chicken and Potatoes Recipe a try soon. It’s one of those dishes that feels like a warm hug on a plate — simple to make yet boldly flavorful, bright, and satisfying every single time. Perfect for busy weeknights or special dinners alike, this recipe is destined to become a beloved staple in your kitchen.
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Gluten Free
Description
A flavorful and easy one-pan meal featuring juicy bone-in chicken thighs roasted with tender Yukon Gold potatoes, infused with bright lemon, garlic, and oregano for a classic Greek-inspired dinner.
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 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Vegetables and Broth
- 1 1/2 lbs Yukon Gold or red potatoes, cut into chunks
- 1/4 cup chicken broth
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and potatoes evenly.
- Prepare Marinade: In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and paprika until well combined.
- Toss Potatoes: Place the cut potatoes in a large baking dish or roasting pan and toss them with half of the lemon marinade, ensuring each piece is well coated for maximum flavor.
- Arrange Chicken: Nestle the chicken thighs skin-side up among the potatoes in the baking dish.
- Marinate Chicken: Pour the remaining lemon marinade evenly over the chicken thighs to infuse them with citrusy, garlicky goodness.
- Add Broth: Pour the chicken broth into the bottom of the pan to keep the potatoes moist and help create a delicious pan sauce during roasting.
- Roast: Place the pan in the oven and roast for 45–55 minutes, occasionally basting the chicken and potatoes once or twice with the pan juices to keep them juicy and flavorful. Roast until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.
- Broil for Browning: If desired, broil the chicken and potatoes for the last 2–3 minutes to achieve extra golden-brown, crispy skin on the chicken.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley and lemon wedges, and serve immediately for a fresh, vibrant finish.
Notes
- Swap chicken thighs for drumsticks or bone-in breasts; just adjust the cooking time accordingly to ensure thorough cooking.
- Serve alongside a refreshing tzatziki sauce or a simple Greek salad for a complete Mediterranean meal.
