Greek Lemon Chicken and Potatoes
One pan. Bold Greek flavors. Crispy, golden perfection.
If you’re looking for a no-fuss dinner that delivers big flavor with minimal effort, this Greek Lemon Chicken and Potatoes is your answer.
Juicy, lemony chicken roasts alongside garlicky, herb-infused potatoes—soaking up every bit of that zesty, savory goodness.
Why you’ll love it:
- One-pan wonder = less cleanup
- Budget-friendly = simple, everyday ingredients
- Crowd-pleaser = family-approved, guaranteed
Let’s get cooking—your kitchen is about to smell incredible!
For the Greek Lemon Chicken
- Chicken Thighs – Bone-in, skin-on for maximum flavor and juiciness.
- Olive Oil – Helps crisp up the chicken and enhances the flavor.
- Fresh Lemon Juice – The key ingredient for that signature Greek tang.
- Garlic – Adds bold, aromatic depth to the dish.
- Dried Oregano – A staple in Greek cooking, bringing earthy, herby goodness.
- Kosher Salt & Black Pepper – Enhances the flavors and balances the acidity.
- Cayenne Pepper – Just a pinch for a subtle heat boost.
For the Potatoes
- Russet Potatoes – Peeled and quartered for a hearty bite.
- Dried Rosemary – Gives the potatoes a fragrant, woodsy taste.
- Chicken Broth – Keeps the potatoes moist and infuses them with extra flavor.
- Fresh Oregano (for garnish) – A fresh, vibrant finishing touch.
Greek Lemon Chicken and Potatoes
Ingredients
- 4 lbs bone-in, skin-on chicken thighs
- 3 russet potatoes, peeled and quartered
- 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
- 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!
1. Can I use different cuts of chicken?
Yes! While bone-in, skin-on thighs are ideal for flavor and juiciness, you can swap them for drumsticks or bone-in breasts. Just keep an eye on cooking times—breasts may cook a little faster!
2. What type of potatoes work best?
Yukon Golds are a great choice since they hold their shape and soak up the lemony goodness. If you prefer a softer, fluffier texture, go with russet potatoes.
3. How do I get crispy chicken skin?
Make sure to pat the chicken dry before seasoning. Roast it skin-side up and avoid overcrowding the pan. For extra crispiness, pop it under the broiler for the last few minutes!
4. Do I need to marinate the chicken?
Not a must, but it makes a difference! If you have time, marinate for 2+ hours (or overnight) to really let those Greek flavors soak in. Short on time? Toss everything together right before cooking—it’ll still be delicious.
5. Can I add more veggies?
Absolutely! Bell peppers, carrots, onions, or even zucchini will roast beautifully alongside the chicken and potatoes. Just make sure to cut them into similar-sized pieces so they cook evenly.
Now, go enjoy this Greek-inspired masterpiece!
