Greek Lemon Chicken and Potatoes

Few dishes feel as comforting and satisfying as Greek Lemon Chicken and Potatoes fresh from the oven. This one-pan classic brings together crispy, golden chicken, tender roasted potatoes, and a bright, aromatic lemon-garlic sauce that fills the kitchen with irresistible Mediterranean flavors. It’s the kind of meal that works just as well for a relaxed family dinner as it does for feeding a crowd, all while staying budget-friendly and surprisingly easy to prepare. If you’re looking for a hearty, homemade dinner that feels special without being complicated, this recipe delivers every time.

Why You’ll Love This Recipe

• Everything cooks in one pan, making prep and cleanup simple and stress-free.
• The bold lemon, garlic, and herb flavors create a dish that’s vibrant yet comforting.
• Crispy chicken skin and perfectly roasted potatoes give great texture in every bite.
• It’s family-friendly, crowd-pleasing, and perfect for weeknights or gatherings.

Ingredients

• Bone-in, skin-on chicken thighs (4 lbs): Juicy, flavorful, and ideal for roasting until crispy.
• Russet potatoes (3, peeled and quartered): Starchy potatoes that soak up the lemony pan juices beautifully.
• Fresh lemon juice (½ cup): Adds brightness and that signature Greek tang.
• Olive oil (½ cup): Helps everything roast evenly and enhances Mediterranean flavor.
• Garlic cloves (6, minced): Brings depth and aroma to the dish.
• Dried oregano (1 tbsp): A classic Greek herb that defines the flavor profile.
• Kosher salt (1 tbsp): Enhances and balances all the flavors.
• Dried rosemary (1 tsp): Adds a warm, earthy note.
• Freshly ground black pepper (1 tsp): Provides gentle heat and seasoning.
• Cayenne pepper (1 pinch): Optional heat for subtle spice.
• Chicken broth (1 cup, divided): Creates moisture and a rich pan sauce.
• Fresh oregano (1 tsp, chopped, for garnish): Adds freshness and color at the end.

How to Make Greek Lemon Chicken and Potatoes

Prep the Oven and Pan

Preheat your oven to 425°F (220°C) and lightly oil a large roasting pan. High heat is key to achieving crispy skin and caramelized potatoes.

Marinate the Chicken and Potatoes

In a large bowl, combine the chicken thighs and potato quarters. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss everything well so each piece is fully coated. Take a moment here to really massage the marinade into the chicken for maximum flavor.

Assemble the Pan

Arrange the chicken skin-side up in the roasting pan. Nestle the potatoes around the chicken and pour about ⅔ cup of the chicken broth into the pan. Drizzle any remaining marinade over the top so nothing goes to waste.

Roast and Toss

Roast for 20 minutes, then remove the pan from the oven. Toss the potatoes so they cook evenly and turn the chicken skin-side up again. This step helps ensure crispiness and even browning.

Finish Cooking

Return the pan to the oven and bake for another 25 minutes, or until the chicken is deeply golden and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a serving platter and keep it warm.

Crisp the Potatoes

Toss the potatoes in the flavorful pan juices, then broil for about 3 minutes until they’re crispy and lightly browned. Transfer them 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 all the browned bits from the bottom. Strain the sauce if desired, then drizzle it generously over the chicken and potatoes.

Serve

Finish with a sprinkle of fresh oregano and serve immediately while everything is hot and aromatic.

Tips for Success

Use bone-in, skin-on chicken for the best flavor and moisture. Don’t overcrowd the pan, as spacing helps everything roast instead of steam. If the chicken browns too quickly, loosely tent it with foil while finishing cooking. Always use fresh lemon juice for the brightest, cleanest flavor.

Equipment Needed

• Large roasting pan or rimmed baking sheet
• Mixing bowl
• Tongs or spatula
• Instant-read thermometer (recommended)
• Small saucepan or stovetop-safe roasting pan for the sauce

Recipe Variations

• Vegetarian Version: Replace chicken with thick-cut cauliflower and extra potatoes, using vegetable broth instead of chicken broth.
• Spicy Greek Chicken: Add extra cayenne or a pinch of red pepper flakes for more heat.
• Low-Carb Option: Swap potatoes for chunks of zucchini or cauliflower florets.
• Herb Twist: Add thyme or fresh rosemary sprigs to the pan for deeper herb flavor.

Serving Suggestions

Serve Greek Lemon Chicken and Potatoes with a simple Greek salad, warm pita bread, or steamed greens like broccoli or green beans. A dollop of tzatziki on the side adds a cool, creamy contrast to the lemony flavors.

FAQs

Can I use chicken breasts instead of thighs? Yes, but they may cook faster and be less juicy. Monitor closely to avoid overcooking.
Can I make this ahead of time? You can marinate the chicken and potatoes up to 24 hours in advance and roast when ready.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this recipe? The chicken freezes well, but potatoes may change texture after freezing.
Is this recipe very spicy? No, the cayenne adds only mild heat. You can omit it entirely if preferred.

Final Thoughts

Greek Lemon Chicken and Potatoes is a timeless, easy dinner that brings bold Mediterranean flavor to your table with minimal effort. Whether you’re cooking for family, friends, or meal-prepping for the week, this dish is comforting, vibrant, and deeply satisfying. Try it once, and it’s sure to become a regular in your dinner rotation. If you give it a try, share your experience and enjoy creating delicious memories in your kitchen.

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