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, one-pan hot honey chicken and potatoes, 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.
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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!
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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I don’t have Greek oregano. Is it important or can I use regular oregano?
You can use regular oregano.
I’m making this right now. I have the chicken marinating. Can’t wait to see how it turns out. I followed the recipe to the letter. I gave 5 stars based on how easy, accessible and fresh the ingredients were.
Could chicken be marinated overnight instead of t hours?
Yes, you can marinate over night.
LOVE!
Easy to prepare…marinade has a great flavor. Instructions outstanding as always.
So glad you enjoyed, Luke!
Hi, Jim and Tara, made this tonight and it was a definite keeper!! I’ve made quite a few of your recipes and they have never failed me!! I can’t wait until your cookbook comes out!!
We’re so happy to hear that, Tracy!
Easily explained, thank you for sharing this delicious recipe 😋
Greetings from Vancouver Canada 🇨🇦
So glad you enjoyed, Roxana!
This Greek chicken & potatoes was a success in my house! Delicious and so easy! Would definitely make it again! Next I’m going to try Greek meatballs and potatoes! Pre ordered your new cookbook can’t wait for the November release! Love all your recipes!!
We’re so happy you enjoyed, Eileen, and thank you for preordering the book!
I just came across this recipe. My family only like chicken breasts. Would you kindly share your tips for using chicken breasts rather than thighs that will remain moist and tender throughout the baking process. I look forward to receiving your reply. Thank you so much.
Hi Roslyn, You can use breasts but just cook them until they reach 165°F otherwise they will dry out.
Yummy. Will be in dinner rotation. Going try chicken breast next time and would blanch the potatoes as well. Thx looking forward to try other recipes by you
There is no way that one serve of this dish is 8 chicken thighs!
Check with your recipe writers and edit before posting please. Not everyone has cooking experience & knowledge and this very confusing for people who are just starting to learn to cook ~ especially teenagers!
With respect,
from a Home Economics/Food Tech/ Food Studies teacher.
Hi Pam, if you refer to the recipe card you’ll see this dish uses 8 chicken thighs but makes 6 servings (see top of the recipe card under SERVINGS: 6 in bold font).
One of the very best chicken recipes I’ve ever made. 6/5 ⭐️
We’re so happy you enjoyed it, Cristiano!
Another winner, James! This is delicious.
So glad you enjoyed, Sara!
This recipe consistently produces crispy chicken, whether skin on thighs or drumsticks, along with crispy potatoes. The fact that it is easy to make and can be prepared and marinated ahead of time is great. I haven’t tried the green beans yet but plan on making them now that it is fresh green beans season here in NY.
So glad you enjoyed, Lisa!
Great recipe. I blanched the potatoes 7 minutes before using them for this dish and they were perfectly done
Glad you enjoyed, Silvana!
I really loved this recipe and it was a big hit with the family. Such a nice lemon flavour with the chicken and the potatoes were so tasty. It was a big hit with the family. I then went on to make your Shepherds pie and Chicken Piccata, which were great too. My girls were like is this the guy’s recipe? I like this guy. You and your wife do such a nice job with the videos. You tell me everything I need to know. I grew up on Long Island but have been living in Australia the last 20 years. Your recipes are a really nice reminder of home. I have several lined up to make and I can’t wait to make the crumb cake.
We’re so happy you and your girls are enjoying our recipes, Diane, and truly appreciate the comment!
Hi’. Could I use bone in chicken breasts..perhaps 4? Love your recipes and can’t wait to receive your cookbook! Best Regards.
Hi Jackie, You can use breasts but just cook them until they reach 165°F otherwise they will dry out. Thanks for ordering the cookbook – we really appreciate it!
Easy and taste great
So glad you enjoyed!
Recipe calls for way too much olive oil. 3/4 of a cup should be reduced to 1/3 at the most..
The recipe is correct. Use another recipe with less oil but don’t come here with your first comment telling me a recipe that has dozens of comments and 1 million views on YouTube is wrong.
I marinated chicken cubes big cubes cause I was gonna make kebabs, but then I didn’t have time. So I marinate the chicken in the marinade for two hours. I cut the potatoes in quarters. Is this gonna work out OK and then I made a big onion & cut in slices. How can I prevent the chicken drying out?
Hi Elizabeth, it should be fine, though I’m not sure what type of meat you’re using for the cubes – is it white meat or dark meat? That will affect the cooking time/temp. We used thighs (dark meat) for our recipe.
I’ve made this a few times and I agree. I’ve lowered the amount to 1/2 cup of olive oil. With 3/4 cup I always have lot of excess olive oil that gets thrown out after all is said and done. Olive oil ain’t cheap either.
Is this recipe in your cookbook??
Hi Katy, no, this recipe is not in the cookbook, but our Italian Baked Chicken and Potatoes is.
Could you use white meat and if so bone in or no
Thank you
Hi Sue, You can use breasts but just cook them until they reach 165°F otherwise they will dry out.