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.
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Greek Lemon Chicken – super easy and so flavorful
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, spanakorizo, stewed green beans with tomato sauce or a Greek salad.
Featured Comment
One reader, Marie, commented: “My love for Greek Chicken came from my hometown of Chicago, where I grew up on the wonderful Greek restaurants that served this wonderful, flavorful dish.
This recipe is very detailed but easy to make and has all the ingredients for my favorite Greek Chicken dish. Truly an authentic mouth-watering experience!
If I could give it more than 5 Stars, I would!! ★★★★★”
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.
- 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 and many other Greek dishes, like my lemon rice, 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
- 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.
- 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.
- Place the chicken thighs on top of the potatoes, skin side up, and drizzle the remaining marinade on the chicken.
- 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!
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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.
More Greek-inspired one-pan meals
If you’re a fan of Greek flavors, give these other awesome recipes a try!
Greek Lemon Chicken and Potatoes
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish is incredibly delicious!
So happy you liked it!
Absolutely delicious! On the monthly rotation now. Marinade was perfect and easy. Highly recommend.
We’re so happy you liked it, Shelley!
Wow, this is better than the restaurants. I didn’t read all the way through the directions so I only had 1 hour to marinate the chicken instead of the 2 hours. The chicken was still very flavorful but will definitely make again and marinate for 2 hours. I doubled the recipe for 7 people and everyone wanted left overs. The potatoes were divine as well. I made his greek salad to serve with this and dinner was a hit. I juiced the lemons myself vs using the bottle and I just planted Greek Tyme so I used fresh tyme vs dried (you have to use twice as much fresh). This is my new favorite chicken dish!!
We’re so happy you enjoyed it, Sharri!
Another fabulous recipe thank you! I have made it twice since seeing the post. The first time I parboiled the potatoes but otherwise followed your instructions to the letter. The chicken was beautifully browned and tender, and the potatoes thoroughly cooked, but not crispy., even though there was plenty of room in the baking dish. Still a huge hit. The second time, I again parboiled the potatoes, but cooked the chicken and potatoes in separate baking dishes and the potatoes obtained that roast potato crispness I was looking for. My husband it requesting round three already.
Pam
We’re so happy you and your husband enjoyed the recipe, Pam!
This recipe was excellent! Bursting with flavor! I will put this in the rotation! YUM!
We’re so happy you enjoyed, Cathy!
My love for Greek Chicken came from my hometown of Chicago, where I grew up on the wonderful Greek restaurants that served this wonderful flavorful dish.
This recipe is very detailed but easy to make and has all the ingredients for my favorite Greek Chicken dish. Truly an authentic mouth watering experience!
If I could give it more than 5 Stars, I would!!
We’re so happy you enjoyed it, Marie!
Winner, winner, Greek chicken dinner!
We’re so happy to hear that, Diane!
Made this and turned out very nice. I love your son’s honesty at the end of the video!
Thanks, Amanda! So happy you enjoyed!
This is a fantastic recipe. One of the best things I have made in a long long time. I used boneless skinless thighs and par boiled my potatoes so everything came out at the same time. Also used the convection setting on my oven. Thank you so very much for this recipe.
We’re so happy you enjoyed it, Mary!
I make roast chicken and potatoes often but your recipe makes such a delicious sauce that’s it’s become my favorite way to cook them. It’s comfort food at its best! I love your channel and your straightforward way of explaining recipes. I made your beef bourguignon for Valentine’s Day and it was better than any other recipe (sorry Julia C 😂) Thanks for all you do 🙂
We’re so happy you enjoyed, Didi!
This was a really good one–thank y’all. You’re batting 1000 ’round here!
We’re so happy you enjoyed, Brian!
Absolutely delicious! Chicken was so good I ate the leftovers for breakfast
So happy you enjoyed, Christine!
I was only able to get skinless and boneless thighs. Will it still be okay?
Yes, they’ll be fine!
This was very good, and the recipe works just as written, including combined cook times. It definitely goes onto my list of ‘easy and popular’ dishes for supper guests.
My only comment would be to consider draining the liquid out of the baking dish before returning the potatoes to the oven/broiler, so that they ‘roast’ more than ‘steam’ while they finish cooking, and pour the liquid back over them later. But either way, they were delicious.
It is a lot of olive oil calorie-wise – I might experiment with using a little less, but it would be a shame not to enjoy that full blast of flavour, at least once in a while. 🙂
Made this for dinner tonight. Followed directions exactly it was absolutely delicious and so comforting..
So happy you enjoyed, Lisa!
This is delicious. And so versatile. The sauce is a great baseline rwcipe and then ulyou just literally throw whatever veggies you have flushing around at it. I added artichoke hearts, leftover mushrooms and spinach. Loved that sauce will make again and again!
Happy to hear you enjoyed, Lena!
Delicious. The family loved it. I normally dont cook with recipes (even though I watch way too many cooking vids on YouTube), but it’s fun introducing new ideas and flavors into the rotation. I’ll definitely be making more of your recipes. Btw your channel is hands downs my favorite cooking channel. Definitely my style of cooking.
We’re so happy you enjoyed, Dave!
We love your recipes and have tried many with great success!! I have all the ingredients ready to try this one tomorrow. I only have thin chicken breasts, so I will boil the potatoes first for a few minutes and continue on. Hoping this will work just as well.
Hi Ann, take care with the thin chicken breasts as they will cook very quickly and overcooking can dry them out. Cook them just to 165° then remove. We’re happy to hear you’re enjoying the other recipes!
Found you on YouTube at random and gave this recipe a try. It was zingy, herby, and absolutely delicious! The whole family devoured it!
Happpy you all enjoyed it!
What kind of adaptations would be needed to make this in a slow cooker?
This isn’t really a slow cooker recipe. You need the oven to crisp up the chicken thigh’s skin and, if you like, the potatoes right at the end.
I saw the video for this recipe this week. I woke up today to pouring rain, so my outside activities were put on hold, and I set about trying my hand at this Greek Chicken. It was fun to make, and WOW! Maybe the best chicken dish I have ever made, absolutely delicious. As I live alone, there are plenty of leftovers for the rest of the week. This recipe will now be part of my repertoire!
BTW I made your deli shrimp salad last week; it was sooo tasty.
We’re so happy you enjoyed this one and the shrimp salad, Tod!