Introduction

Greek Lemon Chicken with Potatoes is a comforting, one-pan dish that brings together

succulent chicken, golden potatoes, and a tangy, herb-infused sauce. Hailing from the

sun-kissed shores of Greece, this recipe is beloved for its bright lemon flavor and generous

use of herbs like oregano and thyme. Traditionally baked in the oven until everything is

crispy on the outside and tender on the inside, Greek Lemon Chicken with Potatoes makes

an excellent weeknight meal that feels both nourishing and special.

Part of its charm is how straightforward the cooking process can be. You won’t need any

complicated tools—just an oven, a roasting pan, and a few staple ingredients. As the

chicken roasts, it releases savory juices that mingle with fresh lemon, olive oil, and herbs,

infusing the potatoes underneath with incredible flavor. The result is a hearty, perfectly

balanced meal that pairs beautifully with a simple Greek salad, crusty bread, or roasted

vegetables on the side.

Why You’ll Love This Recipe

1. Bright, Zesty Flavor: The combination of fresh lemon juice, olive oil, and

Mediterranean herbs yields an uplifting, tangy taste.

2. Simple One-Pan Cooking: Everything cooks together in the oven, which streamlines

cleanup and delivers a complete meal in one dish.

3. Juicy, Tender Chicken: The marinade helps keep the chicken moist and ensures

every bite is brimming with flavor.

4. Perfectly Cooked Potatoes: As they roast in the pan with the chicken, the potatoes

soak up the juices, becoming crispy on the outside and soft in the middle.

5. Easy to Adapt: Swap out herbs, include extra vegetables, or adjust the sauce to

your liking.

Ingredients

For the Chicken and Potatoes

● 2–3 pounds (about 1–1.4 kg) bone-in chicken pieces (such as thighs, drumsticks,

or a combination; skin-on is preferred)

● 2 pounds (about 900 g) potatoes, peeled or unpeeled, cut into wedges or chunks

● 2 tablespoons olive oil (extra virgin if possible)

● 3–4 garlic cloves, minced or finely chopped

● 1 medium onion, thinly sliced (optional but adds flavor)For the Marinade

● ¼ cup fresh lemon juice (about the juice of 1–2 lemons)

● 2 teaspoons dried oregano (Greek oregano is ideal)

● 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)

● 1 teaspoon salt (adjust to taste)

● ½ teaspoon black pepper (adjust to taste)

● 1 teaspoon Dijon mustard (optional, adds depth)

● ½ cup chicken broth (or water)

Optional Garnishes & Sides

● Fresh parsley, chopped

● Feta cheese crumbles

● Greek salad or roasted vegetables

● Crusty bread (to soak up the lemony pan juices)

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Combine Marinade Ingredients

In a bowl or measuring cup, whisk together the fresh lemon juice, dried oregano,

dried thyme, salt, black pepper, Dijon mustard (if using), and chicken broth.

2. Taste and Adjust

Sample the marinade to see if it needs more lemon, salt, or pepper. Keep in mind

that you’ll season the potatoes and chicken further.

3. Prep the Chicken

Pat the chicken pieces dry with paper towels. This helps the skin crisp up during

roasting.

4. Marinate

Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over

the chicken, ensuring each piece is coated. Seal or cover, then refrigerate for at least

30 minutes. If time allows, marinate for up to 2 hours to intensify the flavors.

5. Conversation Tip

If you’re short on time, you can skip the extended marination. However, even 15

minutes in the marinade can make a noticeable difference in flavor.

Step 2: Prepare the Potatoes

1. Cut into Wedges

Peel the potatoes (or leave the skin on if you prefer). Slice them into wedges or

evenly sized-chunks. Consistency in size helps them cook at the same rate.

2. Season Lightly

In a large bowl, toss the potato wedges with a pinch of salt, pepper, and a drizzle ofolive oil. If you have leftover marinade, you can add a few spoonfuls to the potatoes

for extra flavor.

Step 3: Assemble in the Roasting Pan

1. Layer Onions (Optional)

If you’re using onion, spread the sliced onions evenly across the bottom of a large

roasting pan. They’ll caramelize under the chicken and potatoes, adding sweetness.

2. Arrange Potatoes

Place the potatoes in the roasting pan in a single layer. Leaving room around each

wedge ensures good browning.

3. Place Chicken On Top

Remove the chicken pieces from the marinade and arrange them on top of the

potatoes. Pour any remaining marinade over the chicken and potatoes.

4. Drizzle of Olive Oil & Garlic

Drizzle 2 tablespoons of olive oil over the dish, then sprinkle the minced garlic over

the chicken and potatoes.

Step 4: Roast in the Oven

1. Preheat

Preheat your oven to 400°F (200°C).

2. Roast for 30 Minutes

Place the roasting pan on the middle rack and cook for about 30 minutes. The

potatoes should begin to brown, and the chicken skin will start to crisp.

3. Check and Flip

Carefully remove the pan from the oven. Flip or move the potato wedges so they

roast evenly. Spoon some pan juices over the chicken to keep it moist.

4. Continue Roasting

Return the pan to the oven and roast for another 20–30 minutes, or until the chicken

is thoroughly cooked. The internal temperature of the chicken should reach 165°F

(74°C) when measured with a meat thermometer in the thickest part.

5. Crisp the Skin

If you like a crispier finish, switch the oven to broil for the last 2–3 minutes. Watch

carefully to prevent burning.

Step 5: Rest and Serve

1. Rest the Chicken

Let the chicken rest in the pan for about 5 minutes after removing it from the oven.

This allows the juices to settle, ensuring a moist texture.2. Taste and Adjust

If the sauce in the pan has thickened too much, stir in a splash of water or chicken

broth. You can also add a bit more lemon juice if you prefer a sharper citrus note.

3. Plate and Garnish

Transfer chicken and potatoes onto a serving dish. Spoon pan juices on top, then

garnish with fresh parsley. For an authentic Greek touch, sprinkle feta crumbles over

everything.

Serving Suggestions

● Greek Salad: A simple salad of cucumbers, tomatoes, onions, olives, and feta

dressed with olive oil and oregano. It complements the bright lemon flavors of the

chicken.

● Pita or Crusty Bread: Use bread to soak up the tangy, herb-infused juices at the

bottom of the pan.

● Roasted Vegetables: Additional roasted peppers, zucchini, or eggplant can make

the meal even heartier.

● Tzatziki Sauce: A cool yogurt-based sauce with cucumbers and garlic that adds a

creamy contrast to the lemony chicken.

Meal Prep & Storage Tips

1. Marinate in Advance

You can prepare the chicken marinade the night before. Store it in the refrigerator so

you can quickly put everything together the next day.

2. Refrigerating Leftovers

Cool any remaining chicken and potatoes completely, then store in an airtight

container in the fridge for up to 3–4 days.

3. Reheating

Warm leftovers in a 350°F (175°C) oven for about 10–15 minutes, or until heated

through. Adding a splash of chicken broth or water helps maintain moisture.

4. Freezing

It’s best to freeze only the cooked chicken pieces. Place them in a freezer-safe bag

or container for up to 2 months. Thaw overnight in the fridge before reheating.

Variations & Substitutions

1. Different Herbs

○ Rosemary or basil can be swapped for oregano and thyme, though the flavor

will shift.

○ Herb Blend: Try a combination of dried mint, marjoram, or parsley if you have

them on hand.2. Vegetable Add-Ons

○ Bell Peppers or zucchini can roast alongside the potatoes for extra color

and nutrients.

○ Artichoke Hearts (canned or frozen) also pair nicely with lemon and chicken.

3. Protein Alternatives

○ Bone-In Pork Chops or Lamb Chops can work similarly, though you may

need to adjust the roasting time.

○ Fish Filets or Shrimp need much less cooking time, so add the potatoes to

the oven first and add seafood later.

4. Citrus Twist

○ Replace some of the lemon juice with orange juice for a milder, sweeter

citrus profile.

○ For an extra kick, grate a little lemon zest over the dish before serving.

Common Questions

Q: Can I use boneless, skinless chicken breasts or thighs instead of bone-in?

A: Absolutely. However, boneless cuts usually cook faster. Check them around 20–25

minutes into roasting. Keep an eye on the internal temperature to avoid dryness, and

consider adding some extra liquid (broth or lemon juice) to keep everything moist.

Q: How can I make sure the potatoes get crispy?

A: Ensure they’re in a single layer, not overcrowded, and have enough space to brown.

Flipping them halfway through cooking and using a hot oven (around 400°F or 200°C) helps.

If you prefer very crispy potatoes, give them a quick parboil (5–10 minutes) before adding

them to the roasting pan.

Q: Is it necessary to use fresh lemon juice, or can I use bottled lemon juice?

A: Fresh lemon juice generally offers a brighter, cleaner taste. If you must use bottled juice,

opt for a high-quality brand with no added preservatives. You may want to add lemon zest to

mimic that fresh citrus aroma.

Q: Can I cook this recipe in a slow cooker?

A: You could adapt it by marinating the chicken, then placing it in a slow cooker along with

the potatoes and some of the marinade. However, you’ll miss out on the crispy skin and

roasted flavor. If you prefer a slow-cooked approach, consider browning the chicken

beforehand in a skillet to develop some color.

Q: How much lemon flavor is in this dish?

A: It’s zesty, but it’s balanced by herbs, garlic, and the chicken’s natural savory juices. If you

want a pronounced lemon taste, you can squeeze extra lemon juice over the dish just before

serving or add grated lemon zest in the last few minutes of roasting.

Conclusion Greek Lemon Chicken with Potatoes delivers a burst of fresh, zesty flavor, all wrapped up in

an uncomplicated, one-pan recipe. It’s precisely the kind of dish that nurtures both body and

soul—warm, fragrant, and loaded with the hallmark tastes of the Mediterranean. As the

lemon and herbs work their magic in the oven, you’ll be greeted by an enticing aroma that

draws everyone to the kitchen, eager for a comforting yet lively meal.

Not only is this dish delightfully simple to prepare, but it’s also versatile enough for a fancy

gathering or a laid-back weekday dinner. Pair it with a classic Greek salad or a basket of

crusty bread, and you have a complete meal that leaves a lasting impression. With minimal

cleanup and maximum flavor payoff, Greek Lemon Chicken with Potatoes might become

your new favorite go-to recipe whenever you crave a slice of sunlit Greece, right from your

kitchen.