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Greek Lemon Chicken and Potatoes

Prep Time 10 minutes
Cook Time 49 minutes
Total Time 1 hour
Servings 4
Calories 2240
This classic Greek dish features crispy, lemony chicken with garlic and herb-roasted potatoes—all baked in one pan for an easy, flavorful meal. Perfect for a crowd and budget-friendly!

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!
Calories: 2240kcal
Course: Main Course
Cuisine: Greek-inspired
Keyword: Greek Lemon Chicken & Potatoes