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Greek Lemon Chicken and Potatoes

This Greek lemon chicken and potatoes recipe is a classic one-pan meal made with tender chicken thighs and soft, flavor-packed potatoes roasted in olive oil, garlic, oregano, and fresh lemon juice. It’s simple, comforting, and full of traditional Mediterranean flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people
Calories 640 kcal

Equipment

  • Large Mixing Bowl
  • Whisk
  • Sharp Knife
  • Large Baking Dish or Roasting Pan
  • Oven

Ingredients
  

  • 2 lbs chicken thighs bone-in or boneless
  • 2 lbs Yukon gold potatoes cut into large chunks
  • 1/2 cup olive oil extra virgin preferred
  • 1/3 cup fresh lemon juice about 2 to 3 lemons
  • 6 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey balances the lemon
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp salt adjust to taste
  • 1 tsp black pepper freshly ground
  • 1/2 cup chicken broth or water for extra moisture
  • fresh oregano or parsley for garnish (optional)

Instructions
 

  • Prepare the Marinade: In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, honey, dried oregano, dried thyme, salt, and black pepper until fully combined. The marinade should look slightly thick and glossy.
  • Marinate the Chicken: Add the chicken thighs to the bowl and toss thoroughly so every piece is well coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
  • Prepare the Potatoes: While the chicken marinates, peel the potatoes if desired and cut them into large, evenly sized chunks. Place them in a large baking dish and season lightly with salt and pepper.
  • Assemble the Pan: Pour half of the marinade over the potatoes and toss to coat. Arrange the marinated chicken thighs on top of the potatoes, skin-side up if using skin-on chicken. Pour the remaining marinade over everything and add chicken broth to the bottom of the pan.
  • Roast the Dish: Preheat the oven to 400°F (200°C). Roast uncovered for 45 minutes, basting once or twice with pan juices. Reduce the heat to 375°F (190°C) and continue roasting for another 15 minutes until the chicken is fully cooked and the potatoes are tender.
  • Rest and Finish: Remove the pan from the oven and let it rest for 5 to 10 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges on the side.

Notes

🔹 Chicken thighs stay juicier than breasts and are recommended.
🔹 Potatoes should be soft and lemony, not crispy.
🔹 If potatoes need more time, remove chicken and finish roasting them separately.
🔹 Spoon pan juices over everything before serving for best flavor.

Nutrition

Calories: 640kcalCarbohydrates: 42gProtein: 38gFat: 38gSaturated Fat: 7gCholesterol: 155mgSodium: 980mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 6IUVitamin C: 18mgCalcium: 6mgIron: 20mg
Keyword Greek Chicken and Potatoes, Greek Lemon Chicken, Mediterranean Chicken, One Pan Chicken Dinner

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