Fall-off-the-bone tender chicken and roasted potatoes in a garlicky lemon sauce make one of the best (and easiest) one-pan chicken dinners you’ll ever eat: Greek Lemon Chicken and Potatoes.

Greek lemon chicken and potatoes in baking dish with sliced lemons on top.


When it comes to chicken dinners, this easy Greek Lemon Chicken and Potatoes is up there with other favorites, like Italian baked chicken and potatoes, chicken vesuvio, and chicken scarpariello.

This one is super easy to make, packed with delicious flavors, and the buttery soft potatoes are just out of this world – very similar to the potatoes in my Greek slow roasted leg of lamb.

Greek Lemon Chicken and Potatoes can be served on it’s own but is also great alongside some Italian garlic broccoli, stewed green beans with tomato sauce or a Greek salad.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: Yukon Gold potatoes, lemons, olive oil, Dijon mustard, garlic, honey, chicken thighs, salt, pepper, oregano, and thyme.
  • Chicken. I recommend using bone-in skin-on chicken thighs for Greek Lemon Chicken. The skin becomes perfectly crisp and helps keep the chicken super juicy. If the thighs have too much overhanging skin, give them a trim before using.
  • Potatoes. I prefer to use Yukon gold potatoes for this recipe. Their texture holds up particularly well to the roasting process.
  • Lemon. Lemon is a key ingredient in this dish so I suggest using fresh-squeezed lemon juice.
  • Marinade. I’m using a blend of dried thyme, dried Greek oregano, Dijon mustard, honey, olive oil, and garlic for the marinade. It’s easy to make and so much better than any store-bought marinade! If you can’t find Greek oregano, you can use Sicilian or Italian oregano.

See the recipe card for full information on ingredients and quantities.

How to make it

  1. To a blender, add 8 cloves of garlic, 3/4 cup of olive oil, 1/2 cup of lemon juice, 2 teaspoons Dijon mustard, 1 tablespoon of honey, 1 tablespoon of Greek dried oregano, 1 teaspoon of dried thyme, 2 teaspoons of fine sea salt, and 1 teaspoon of black pepper, and blend until smooth. In a large bowl or in a sealable bag, place 8 large chicken thighs and pour the marinade over the chicken and mix to incorporate. Place in the fridge for at least 2 hours.
  2. Preheat the oven to 425°F and set the rack to the middle level. Peel and cut 5 medium-sized Yukon gold potatoes into large chunks. Soak the potatoes in cold water or give them a quick rinse to remove some of the starch making sure to dry them before using. Pour half of the used marinade on the potatoes and use your hands to thoroughly coat them and spread them out into an even layer.
Greek lemon chicken and potatoes recipe process collage showing marinating the chicken, mixing the marinade onto the potatoes, spreading the chicken in baking dish, and the finished dish.
  1. Place the chicken thighs on top of the potatoes, skin side up, and drizzle the remaining marinade on the chicken.
  2. Bake the chicken in the oven for 10 minutes then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internally when checked with a thermometer. Note: if the potatoes are still a bit hard, transfer the chicken to a plate covered with tented foil, raise the oven temperature to 425°F, and return the potatoes to the oven and cook until tender and brown. Allow the chicken to sit lightly tented with foil for 10-15 minutes before serving so the chicken and potatoes reabsorb the pan juices. Garnish with fresh oregano and lemon wedges and enjoy!

Top tips

  • Overcrowding. While this is meant to be a one pan dish, if you don’t have enough room in your pan, use two baking dishes instead. You want to avoid overcrowding the pan to most effectively roast the chicken.
  • Broiling the chicken. If you find your chicken thighs aren’t browned enough, place under the broiler for the last few minutes to crisp up the skin, but watch carefully to prevent burning.
  • Let it sit! While it is tempting to immediately dig into Greek lemon chicken and potatoes, it will be far better if you allow it to sit for 10-15 minutes. This allows the chicken and potatoes to reabsorb the delicious pan juices.
Greek lemon chicken and potatoes in baking dish on wood table with blue napkins.

More Greek-inspired one-pan meals

If you’re a fan of Greek flavors, give these other awesome recipes a try!

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Greek Lemon Chicken and Potatoes

4.86 from 14 votes
Prep: 20 minutes
Cook: 1 hour 15 minutes
marinating time: 2 hours
Total: 3 hours 35 minutes
Servings: 6
Bursting with Mediterranean flavor, Greek Lemon Chicken and Potatoes is a super easy one pan chicken dish you'll want to make again and again!

Ingredients 

For the marinade

  • 8 cloves garlic
  • 3/4 cup (180ml) olive oil
  • 1/2 cup (120ml) lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Greek dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper

Remaining ingredients

  • 8 large chicken thighs overlapping skin trimmed
  • 5 medium Yukon Gold potatoes peeled, cut into large chunks, and soaked in water then dried
  • 1 sprig fresh oregano optional, for garnish
  • 5 slices lemon optional, for garnish

Instructions 

  • Blend the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.
  • Preheat oven to 425°F and set rack to the middle level.
  • Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.
  • Place the chicken thighs on the top of the potatoes, skin side up.
  • Drizzle the remaining marinade onto the chicken. Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer. Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil. Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.
  • Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges. Enjoy!

Notes

  • Use two baking dishes if you can not fit everything in one.  Avoid overcrowding to more effectively roast the chicken.
  • If needed, broil the chicken during the last few minutes to crisp the skin.
  • If the potatoes are still firm, remove the chicken pieces and place them on a plate, covering them loosely with foil to keep warm. Increase the oven temperature to 425°F, then return the potatoes to the oven and roast until they are tender and golden brown.
  • Let the chicken sit for 10-15 minutes before eating.  This will help the chicken reabsorb all the pan juices. 
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Calories: 755kcal | Carbohydrates: 62.5g | Protein: 51g | Fat: 48.5g | Saturated Fat: 11.2g | Cholesterol: 186mg | Sodium: 1355mg | Fiber: 6.4g | Sugar: 23.6g | Calcium: 50mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.86 from 14 votes

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39 Comments

  1. Dolly Scauri says:

    5 stars
    I made this for my family and it was a hit. I did put in a little less of the Greek oregano (3/4 tsp) and thyme (1/2 tsp) and cut the salt down to 1-1/2 tsp. I find Greek oregano to be very strong. The rest of the recipe was followed as is. So easy to put together and once it’s in the oven you don’t have to do anything except wait for the timer to go off. A definite keeper for me. Thank you…
    .

    1. Tara says:

      We’re so happy you enjoyed, Dolly!

  2. Bradley Compton says:

    5 stars
    Wow! I made this last night and my family loved it. The kitchen still smells amazing. Thanks for sharing.

    1. Tara says:

      We’re so happy you and the family enjoyed, Bradley!

  3. Joanne S says:

    5 stars
    Made this tonight using bone-in chicken breasts, we prefer that over thighs. The skin browned nicely. I made sure not to overcook it so it wouldn’t dry out. The lemon sauce is what makes this. Tangy with the lemon and dijon, not too much pucker, just right. I kept dunking the white meat into the ‘gravy’, I couldn’t get enough, made the chicken even moister. The potatoes for the most part were fully cooked, a few underneath the meat were firmer but edible. An easy fix–cut them smaller! To make this meal even easier, I assume this could be prepped the day before and marinated overnight?

    1. Tara says:

      We’re so happy you enjoyed, Joanne. Yes, you could prep ahead of time and marinate overnight.

  4. Lisa says:

    5 stars
    Hi Jim and Tara,
    I made this for my daughter and I for the Superbowl and it turned out amazing, like all your recipes do! I did use boneless skinless thighs because my daughter doesn’t like the skin on her meat. I also did not have Greek oregano (substituted with marjoram) and did not have black pepper (substituted with ginger) and it was fantastic!! I’m sooo excited for your cookbook to come out, I can hardly wait!!! Thank you for all you do and all your time and dedication to do this for us!!!!

    1. Tara says:

      We’re so happy you and your daughter enjoyed! We are so excited for the cookbook too and appreciate you sharing in that enthusiasm!

  5. Rita Amato says:

    5 stars
    Just fabulous. I love these recipes.

    1. Tara says:

      We’re so happy you enjoyed, Rita!

  6. STEVE STUART says:

    5 stars
    Another winner from Sip & Feast-! Easy to prepare and so delicious, too. Definitely will be added to the ever-growing list of ‘go-to’ recipes from Sip & Feast. Thanks Jim and Tara.

    1. Tara says:

      We’re so happy to hear that, Steve!

  7. Felicia says:

    You’d Still the best. Cooking with your Gram

  8. Ernesto says:

    5 stars
    Made this yesterday for my partner and sister. WOW, they loved it!! Another one of your recipes that will be added to my rotation! (There are about five of them!) I love your easy, no-nonsense, flavorful content! And, thank you for helping this amateur cook up my food game!

    All my best to the family!

    1. Tara says:

      We’re so happy you all enjoyed, Ernesto! Thanks for the comment!

  9. Nicole R. says:

    5 stars
    Very, very enjoyable. Smelled divine while baking. Wonderful flavour for a recipe so easy to pull together. All I had was skinless/boneless thighs and still, I don’t think it detracted from anything as they were gorgeous from the marinade baking onto them. I simply did as James suggested and removed the thighs when cooked, and returned the potatoes to the oven to finish cooking. Served with sauteed veggies on the side. Beautiful dinner.

    1. Tara says:

      We’re so happy you enjoyed it, Nicole!

    2. Grace says:

      It was YUMMY, Everything I try from you is very good, your recipes are tasty, and easy to follow.
      Thank you!

      1. Tara says:

        We’re so happy to hear that, Grace!

  10. Tam GRANATO says:

    5 stars
    Made this tonight for our dinner and also to take to a friend recovering from a hospital stay. Absolutely delicious. I followed the instructions except I parboiled the potatoes. Simple chicken thighs and potatoes; how can it be this good!?!? But it was. Thank you, again!
    So enjoy your recipes!

    1. Tara says:

      So happy you enjoyed, Tam!

  11. Mary says:

    5 stars
    I tried this recipe last night. It was so delicious. I’m not a fan of chicken thighs but this recipe has changed my mind. The chicken was so tender and yes, it fell right off the bone. The flavors were fantastic. Love your videos. Love your recipes. Thanks for another winner winner chicken dinner!!!

    1. Tara says:

      We’re so happy you enjoyed, Mary!

  12. Cindy O. says:

    5 stars
    Hi Jim and Tara, made this and my family loved it so much. I just rebought all the ingredients to make it again this week. Thank you for your recipes and please keep them coming. Can’t wait for the cookbook!

    1. Tara says:

      We’re so happy to hear you and your family enjoyed this one, Cindy!

  13. Wendy says:

    3 stars
    It was good but the chicken turned out.dry which never happens with thighsas a rule.
    I liked the flavor. The potatoes were good.
    Probably won’t make again.

    1. Tara says:

      Sorry to hear the thighs didn’t turn out the way you’d like them. It is very hard to dry out thighs so I’m not sure what could have happened here. Did you cook them more than 185°?

  14. Gail A. says:

    5 stars
    Excellent and easy. I really loved it. The combination of flavors in the marinade highlighted the chicken and potatoes. The lemon rules!

    1. Tara says:

      We’re so happy to hear that, Gail!

  15. Angel says:

    5 stars
    Wonderful true Greek recipe!
    My fiance is Greek and his family are all still in Greece. Here’s a few tweaks if you’d like. Absolutely no disrespect to James!
    Always use fresh lemons & zest. Usually just oregano but of course you can use both!
    If you don’t like mustard feel free to leave it out. It’s made both ways. Yukon golds are the best for this as James said. You can leave skin on or off the potatoes but cut into equal sized wedges.
    The way I was taught to bake it you can remove the chicken skin for a healthier version but it’s normally left on.
    While you are marinating, cook your wedge potatoes in low boiling water till just fork tender, drain,dry. Arrange chicken first then potatoes in-between. As James said you can use two pans if you need. Preheat 400. Cover your 9×13 pan first with brown baking paper then foil. Bake 45 minutes covered. Uncover and bake until chicken is done. Last, broil on high to crisp potatoes and chicken 5-10 minutes. The chicken will fall off the bone tender. 🍋🥔🧄💛

    1. Tara says:

      We’re so happy you enjoyed the recipe and thanks for sharing some of your variations as well, Angel.

  16. Dominick Filingeri says:

    Hi Jim, I love all of your recipes but I’m a little confused with this one.
    You say to put the chicken and “all of the marinade” in a bag and refrigerate for 2 hrs and then the next line says to coat the potatoes with half of the remaining marinade, if all of the marinade is used in the chicken what “remaining half” are you talking about?
    I want to make this dish but I’m unsure what to do.
    Any help would be appreciated.

    1. Tara says:

      Hi Dominick, All the marinade goes in with the chicken. When the chicken is removed from the fridge, the potatoes are placed down in the pan first and half of the marinade (from the chicken) goes on top of the potatoes. Then the chicken gets placed on top of the potatoes and the other half of the marinade goes on top of the chicken. Hope that helps.

  17. Lynn says:

    Hi Jim,
    Can I use bone-in chicken breast instead of thighs in this recipe. I’m not a fan of thighs. Love all your recipes. Thanks

    1. Tara says:

      Hi Lynn, you can but don’t cook them beyond 165° or they’ll dry out.

  18. Anne Charron says:

    I’m loving your recipes, please keep them coming. Thank you.

    Anne Charron

    1. Tara says:

      We’re so happy to hear that, Anne!

  19. Kate Budacki says:

    Love this. I add artichoke hearts towards the end.

    1. Tara says:

      Sounds like a great addition, Kate! We’re so happy you enjoyed!