If you’ve ever craved a meal that feels like a warm Mediterranean hug, the Lemon Greek Chicken and Potatoes Recipe is exactly what you need in your weeknight rotation. This dish brings together tender, crispy chicken thighs infused with zesty lemon, aromatic oregano, and garlic, roasted alongside baby potatoes that soak up all those glorious juices. It’s simple, wholesome, and bursts with sunshine flavors that remind me of seaside dinners on a summery Greek island. Once you try this recipe, it’ll become your go-to comfort food that’s as healthy as it is delicious.
Ingredients You’ll Need
The magic of this Lemon Greek Chicken and Potatoes Recipe lies in the straightforward ingredients that come together effortlessly for spectacular flavor. Each one plays a unique role—whether it’s the bright acidity of fresh lemon juice or the earthiness of oregano adding depth.
- 4 bone-in, skin-on chicken thighs: These deliver juicy meat with crispy, golden skin every time.
- 1 1/2 pounds baby potatoes (halved): Their creamy interior contrasts perfectly with a roasted, slightly crisp exterior.
- 1/3 cup olive oil: A Greek essential that keeps everything moist while locking in flavor.
- 1/4 cup fresh lemon juice (about 2 lemons): For that vibrant citrus tang that lifts the entire dish.
- 1 tablespoon lemon zest: Adds an extra punch of lemony brightness without more acidity.
- 4 garlic cloves (minced): Infuses the oil with savory warmth.
- 1 tablespoon dried oregano: A classic herb that brings floral, pine-like notes.
- 1 teaspoon dried thyme: Complements oregano with gentle earthiness.
- 1 teaspoon salt: Balances and enhances the natural flavors.
- 1/2 teaspoon black pepper: Adds just enough heat.
- 1/2 teaspoon paprika (optional): For subtle smokiness and color.
- 1/4 cup chicken broth or water: Keeps the potatoes tender and adds moisture during roasting.
- Fresh parsley and lemon wedges for garnish: To brighten and freshen the final presentation.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the marinade
Start by preheating your oven to 400°F (200°C) so it’s ready when the marinated chicken and potatoes are all set. In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, pepper, and paprika if you’re using it. This marinade should smell incredible—zesty, herby, and garlicky—a hint of the deliciousness that’s coming.
Step 2: Coat the chicken and potatoes
Add the chicken thighs and halved baby potatoes to the bowl with the marinade. Toss them gently but thoroughly, making sure each piece is well coated with the lemony, herb-packed mixture. This step not only flavors the dish but also helps the chicken skin crisp up beautifully while baking.
Step 3: Arrange in the baking dish
Transfer everything to a large baking dish or sheet pan, spreading the chicken skin side up to help it get that perfect golden finish. Pour chicken broth or water around the pan’s edges rather than over the chicken to keep the skin wonderfully crispy. This liquid adds steam and moisture for the potatoes to cook to tender perfection.
Step 4: Roast to perfection
Pop the dish into your preheated oven and roast uncovered for 45 to 50 minutes. The chicken should be golden brown and cooked through while the potatoes become tender and infused with so much flavor. For an extra touch of crispiness, broil the dish for 2 to 3 minutes at the very end, watching carefully to avoid burning.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Fresh parsley sprinkled over the top adds a lovely verdant contrast and an herbal brightness that complements the roasted flavors. Serve with lemon wedges on the side so everyone can add an extra squeeze of fresh citrus if they’d like. This small detail really elevates each bite.
Side Dishes
Though hearty and filling on its own, this dish pairs beautifully with a crisp Greek salad full of cucumbers, tomatoes, red onions, olives, and a sprinkle of feta cheese. A side of warm pita bread or a scoop of tzatziki also makes for a perfect balance of textures and coolness against the roast.
Creative Ways to Present
For a festive touch, serve the chicken and potatoes on a large platter garnished with colorful olives and thinly sliced red onions. Fresh herbs like mint or dill can add a surprising twist to the classic presentation. Consider drizzling a little extra virgin olive oil or a sprinkle of smoked paprika on top before serving to make it look as irresistible as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Greek Chicken and Potatoes Recipe tastes just as good the next day. Store the cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, so it’s a great meal prep option.
Freezing
If you want to keep it longer, freeze the cooked chicken and potatoes in a freezer-safe container. For best quality, consume within 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to help retain the crispy chicken skin. Avoid microwaving if you want to keep that lovely roasted texture, but if you’re in a hurry, the microwave works well for the potatoes.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless thighs work well in this Lemon Greek Chicken and Potatoes Recipe, but keep in mind they will cook a bit faster. Check for doneness earlier to avoid drying them out.
Do I have to marinate the chicken and potatoes?
While marinating is not mandatory, it deepens the flavors wonderfully if you have time. Even 30 minutes works, but up to 24 hours in the fridge unlocks maximum zest and herbiness.
What if I don’t have chicken broth?
Water works just fine, though chicken broth adds an extra layer of savory richness. If you have it, use it. Otherwise, plain water still helps keep the potatoes moist.
Can I add other vegetables to this recipe?
Yes! Cherry tomatoes, red onions, or bell peppers make excellent additions for extra color and flavor. Just add them towards the last 20 minutes of roasting so they don’t overcook.
Is this recipe suitable for gluten-free and dairy-free diets?
Definitely! This recipe is naturally gluten-free and dairy-free, making it accessible for many dietary preferences without any tweaks needed.
Final Thoughts
I honestly can’t recommend the Lemon Greek Chicken and Potatoes Recipe enough. It’s one of those rare meals where the ingredients are simple, the process is easy, and the result is unforgettable. Whether you’re cooking for family or friends, this dish brings vibrant, homey warmth to your table with every bite. Give it a try—you might just find yourself making it on repeat!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
A delicious and easy Greek-inspired recipe featuring tender bone-in chicken thighs and crispy baby potatoes roasted with bright lemon, garlic, and fragrant herbs. This one-pan meal is perfect for a flavorful weeknight dinner or casual entertaining.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 1/2 pounds baby potatoes, halved
Marinade
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Other
- 1/4 cup chicken broth or water
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) so it reaches the perfect temperature for roasting the chicken and potatoes.
- Prepare the marinade: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and optional paprika until well combined.
- Coat chicken and potatoes: Add the chicken thighs and halved baby potatoes to the bowl and toss thoroughly to ensure all pieces are evenly coated with the flavorful marinade.
- Arrange in baking dish: Transfer the chicken and potatoes in a single layer to a large baking dish or sheet pan. Position the chicken skin-side up to ensure a crispy crust.
- Add broth for moisture: Pour the chicken broth or water around the edges of the pan, taking care not to pour over the chicken skin to maintain its crispiness during baking.
- Bake: Place the pan uncovered in the preheated oven and roast for 45 to 50 minutes, or until the chicken is golden brown and fully cooked through, and the potatoes are tender when pierced with a fork.
- Optional broil for crispiness: For an extra crispy finish, broil the chicken and potatoes for 2 to 3 minutes at the end of cooking, watching carefully to prevent burning.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish and serve alongside lemon wedges for an added burst of citrus flavor.
Notes
- Marinate the chicken and potatoes up to 24 hours ahead to deepen the flavors.
- Add kalamata olives or sliced red onions for a more authentic Greek twist.
- Using boneless thighs works well but reduce the baking time slightly to prevent drying out.
