This classic Greek Lemon Chicken and Potatoes recipe is a comforting and impressive one-pan meal. Its best aspects include fall-off-the-bone tender chicken and carefully roasted potatoes in a vivid, tangy sauce of lemon, garlic and herbs. It’s a simple, home-style dish that packs a serious punch of Mediterranean flavor.
Assuming you want a simple, yet modest dinner then this is the one. The oven does all the work, so it is a great recipe when you don t have much time to cook during a busy weeknight, and it is also a fantastic recipe when hosting dinner guests. Juicy chicken and creamy, golden potatoes– a classically timeless dish that your family will be begging you to make again and again.
Why You’ll Love This Recipe
This Greek Lemon Chicken and Potatoes dish is a standout for several reasons. It’s a complete meal made in a single pan, which means minimal cleanup. The flavors are aromatic and full, transporting the flavor of the Mediterranean itself into your own kitchen.
Furthermore, the ingredients are simple and easy to find. The mixture of lemon juice, spicy garlic and herb oregano make this into a sauce that uniquely accents both the chicken and potatoe. It is a rustic and satisfying dish that definitely is able to fulfill on the taste.
Ingredients
- Chicken: 3 lbs bone-in, skin-on chicken thighs
- Potatoes 2 lbs Yukon Gold potatoes, peeled and cut into big fries
- Olive Oil: ¾ cup extra virgin olive oil
- Lemon Juice: ½ cup fresh lemon juice (from about 2 medium lemons)
- Garlic: 4-8 large cloves, minced
- Herbs: I 1/2 teaspoon dried oregano and I teaspoon dried thyme
- Seasoning: 2 1/2 teaspoon salt and 1/2 teaspoon black pepper
- Optional Spices: Paprika 1/2 teaspoon and chili pepper flakes 1/2 teaspoon
| Type | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 30 minutes |
Serving Size: Serves 4-6
How to Make Greek Lemon Chicken and Potatoes
- Preheat the oven to 400°F (200°C). Position an oven rack in the middle position.
- Add the dried oregano and dried thyme, then the paprika and chili flakes, along with the olive oil, fresh lemon juice, minced garlic, salt and pepper to a large bowl. Whisk until everything is well combined.
- Marinate the chicken thighs and potato wedges by placing them in the marinade and mix to make sure they are covered with the marinade.
- Lay the potatoes and chicken covered in the coating in a 913 inch baking pan, in one layer. Arrange the chicken pieces skin up and brush a pan to reach on the bottom with the potatoes in between.
- Roast the mixture 45 minutes, and then lift the pan out of the oven with great care.
- Baste the chicken and potatoes with the pan juices.
- Return the pan to the oven and continue to roast for another 30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the potatoes are golden brown and fork-tender.
- Let the dish rest 5-10 minutes, to redistribute the juices prior to serving.
Tips & Tricks for Success
- Flavor Marinate: To make the chicken most delicious, be certain to marinate to get the most flavorful chicken -at least 1 hour or even overnight in the refrigerator. This will enable the flavors of the lemon and the herbs to get into the meat.
- Don’t Crowd the Pan: Arrange the chicken and potatoes in a single layer without overcrowding. This will guarantee even baking and make the skin of the chicken, as well as the potatoes to turn into deliciously crispy gold.
- Bone in, Skin on Chicken: When possible use bone in, skin on chicken thighs as the juiciest, and most delicious results. The skin crackles perfectly and the bone assists in keeping meat juicy once it is roasted.
- Dip your Potatoes: To make your potatoes even crispier, so, dip wedges down in advance in cold water, then place in marinade. This removes excess starch. Be sure to dry them thoroughly before use.
A Perfect One-Pan Dinner
This Greek Lemon Chicken and Potatoes recipe is a guaranteed crowd-pleaser that is as easy to make as it is delicious. Understated, hearty dishes blend magnificently in the oven and result in a satisfying meal that is at the same time a wonderfully composed dish.
We hope you’ll give this fantastic recipe a try! In case you do, you can drop a comment underneath, rate it or share it with your friends. We love hearing about your kitchen adventures!
Frequently Asked Questions (FAQ)
Can I use chicken breasts for this recipe?
Yes, you can use boneless, skinless chicken breasts. Nonetheless, the cooking time will be required to be varied because they do not take long as compared to bone-in thighs. Pop them in the pan 20-30 minutes after you started roasting the potatoes so that they are off roasting too.
How do I store and reheat leftovers?
Let any leftovers cool to room temperature then store in an airtight container in the fridge for up to 4 days. To reheat, place the chicken and potatoes in a baking dish and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes.
What can I serve with this dish?
It is a fabulous one-pan meal in itself but also tastes great with a dish of straightforward Greek salad, steamed green beans or even a few pieces of crusty bread to mop up the wonderful lemon-garlic sauce.
Ingredients
- Chicken: 3 lbs bone-in, skin-on chicken thighs
- Potatoes 2 lbs Yukon Gold potatoes, peeled and cut into big fries
- Olive Oil: ¾ cup extra virgin olive oil
- Lemon Juice: ½ cup fresh lemon juice (from about 2 medium lemons)
- Garlic: 4-8 large cloves, minced
- Herbs: I 1/2 teaspoon dried oregano and I teaspoon dried thyme
- Seasoning: 2 1/2 teaspoon salt and 1/2 teaspoon black pepper
- Optional Spices: Paprika 1/2 teaspoon and chili pepper flakes 1/2 teaspoon
Instructions
- Preheat the oven to 400°F (200°C). Position an oven rack in the middle position.
- Add the dried oregano and dried thyme, then the paprika and chili flakes, along with the olive oil, fresh lemon juice, minced garlic, salt and pepper to a large bowl. Whisk until everything is well combined.
- Marinate the chicken thighs and potato wedges by placing them in the marinade and mix to make sure they are covered with the marinade.
- Lay the potatoes and chicken covered in the coating in a 913 inch baking pan, in one layer. Arrange the chicken pieces skin up and brush a pan to reach on the bottom with the potatoes in between.
- Roast the mixture 45 minutes, and then lift the pan out of the oven with great care.
- Baste the chicken and potatoes with the pan juices.
- Return the pan to the oven and continue to roast for another 30 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the potatoes are golden brown and fork-tender.
- Let the dish rest 5-10 minutes, to redistribute the juices prior to serving.
Notes
- Flavor Marinate: To make the chicken most delicious, be certain to marinate to get the most flavorful chicken -at least 1 hour or even overnight in the refrigerator. This will enable the flavors of the lemon and the herbs to get into the meat.
- Don't Crowd the Pan: Arrange the chicken and potatoes in a single layer without overcrowding. This will guarantee even baking and make the skin of the chicken, as well as the potatoes to turn into deliciously crispy gold.
- Bone in, Skin on Chicken: When possible use bone in, skin on chicken thighs as the juiciest, and most delicious results. The skin crackles perfectly and the bone assists in keeping meat juicy once it is roasted.
- Dip your Potatoes: To make your potatoes even crispier, so, dip wedges down in advance in cold water, then place in marinade. This removes excess starch. Be sure to dry them thoroughly before use.