If you’re craving a meal that bursts with bright, zesty flavors and comforting heartiness, this Lemon Greek Chicken and Potatoes Recipe is an absolute must-try. Juicy, golden chicken thighs roast alongside tender potatoes in a fragrant marinade of lemon, garlic, and herbs, creating a perfect harmony of tastes that will make your kitchen smell like a Mediterranean dream. It’s a simple yet stunning one-pan dinner that feels indulgent but comes together effortlessly, making it one of my personal favorites to share with friends and family.
Ingredients You’ll Need
This Lemon Greek Chicken and Potatoes Recipe keeps things straightforward with fresh, wholesome ingredients that work brilliantly together to build layers of flavor and texture. Each component plays a vital role, from the olive oil that adds silkiness to the lemon juice that brightens everything up.
- 4 bone-in, skin-on chicken thighs: Skin crisps up beautifully in the oven while keeping the meat juicy inside.
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges: These hold their shape well and soak up the lemony marinade perfectly.
- 1/3 cup olive oil: Adds a rich, fruity base flavor and helps everything brown nicely.
- 1/4 cup fresh lemon juice: Giving the dish its signature tangy zing that balances the savory elements.
- 1 tablespoon lemon zest: Amplifies the citrus aroma and flavor for freshness.
- 4 cloves garlic, minced: Infuses the dish with warm, robust depth.
- 2 teaspoons dried oregano: Classic Greek herb that adds earthiness and complexity.
- 1 teaspoon dried thyme: Offers a subtle minty note to enhance the herb blend.
- 1 teaspoon salt: Essential for seasoning and flavor enhancement.
- 1/2 teaspoon black pepper: Adds gentle heat and spice.
- 1/2 teaspoon paprika: Lends a hint of smoky warmth and vibrant color.
- 1/2 cup chicken broth: Keeps the chicken and potatoes moist during roasting.
- Chopped fresh parsley and lemon wedges for garnish (optional): Bright, fresh finishing touches that elevate presentation and flavor.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade and Chicken
First, preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, salt, black pepper, and paprika. This vibrant marinade is where all the magic begins, setting the stage for that unforgettable blend of citrus and herbs that coats the chicken and potatoes.
Step 2: Coat the Chicken and Potatoes
Add the bone-in, skin-on chicken thighs and potato wedges directly into the bowl with the marinade. Use your hands or a large spoon to toss everything together until the chicken and potatoes are evenly coated in that delicious mixture. This step ensures that each bite is saturated with flavor and that the chicken skin will crisp up perfectly in the oven.
Step 3: Arrange in Baking Dish and Add Broth
Transfer the coated chicken and potatoes to a large baking dish or sheet pan. Place the chicken skin-side up so it crisps nicely, and spread the potatoes around the chicken without overcrowding to allow them to roast properly. Pour half a cup of chicken broth into the bottom of the dish — this little addition is the secret to keeping everything moist while roasting.
Step 4: Roast to Perfection
Roast the chicken and potatoes uncovered for about 45 to 55 minutes. You’re looking for golden, crispy skin on the chicken and tender, fork-ready potatoes. An internal temperature of 165°F confirms that the chicken is perfectly cooked. Don’t forget to spoon some of the pan juices over the chicken and potatoes before serving to maximize their moistness and flavor.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely pop of color and a mild herbaceous contrast that complements the robust lemon and garlic flavors. Adding extra lemon wedges on the side is not only pretty but lets everyone tailor the brightness to their liking at the table.
Side Dishes
This dish holds its own as a hearty main, but pairing it with a crisp Greek salad or steamed green beans dressed with olive oil and lemon can bring some refreshing crunch and balance. A loaf of crusty bread is also perfect for sopping up the savory pan juices that make this meal so irresistible.
Creative Ways to Present
For a beautiful dinner presentation, serve the chicken and potatoes on a large platter with lemon wedges arranged artistically around the edges and a generous sprinkle of parsley over the top. You could also plate individual portions with a drizzle of the pan juices and a few roasted potatoes fanned out next to each thigh for an inviting look.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover lemon Greek chicken and potatoes into an airtight container and store them in the refrigerator. They will stay fresh and flavorful for up to three days, making this dish a fantastic option for quick lunches or easy dinners later in the week.
Freezing
You can freeze the cooked chicken and potatoes for up to two months. Be sure to use a freezer-safe container or heavy-duty freezer bag. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating to best preserve texture and flavor.
Reheating
Reheat leftovers gently in a 350°F oven for about 15-20 minutes or until warmed through to keep the skin crisp and potatoes tender. You can also warm them in the microwave if in a hurry, but the oven method will give you better texture and taste.
FAQs
Can I use boneless chicken breasts instead of thighs?
Absolutely! Just keep in mind that boneless chicken breasts cook faster and can dry out more easily, so reduce the roasting time and watch them closely to keep them juicy.
Is this recipe gluten-free?
Yes, the Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking for a wholesome meal without gluten.
How can I make the potatoes crispier?
For crispier potatoes, spread them out in a single layer with the cut side down in the baking dish and avoid overcrowding. This allows the edges to brown nicely and get that delightful crunch.
Can I prepare this recipe ahead of time?
Yes! You can marinate the chicken and potatoes in the lemon herb mixture for a few hours or even overnight in the fridge to deepen the flavors before roasting.
What can I substitute for fresh lemon juice?
If fresh lemon juice isn’t available, bottled lemon juice can work in a pinch, but fresh juice really brightens the dish and gives it that authentic vibrant flavor I adore.
Final Thoughts
I can’t recommend this Lemon Greek Chicken and Potatoes Recipe enough if you want a fuss-free dinner that tastes like you put in hours of effort. The juicy, herb-infused chicken alongside those tender, lemon-kissed potatoes combines comfort with freshness in the best way possible. Trust me, once you try it, it will quickly become one of your go-to recipes for weeknights and weekend dinners alike. Happy cooking!
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 flavorful and easy-to-make Lemon Greek Chicken and Potatoes recipe featuring tender, oven-roasted chicken thighs and crispy potato wedges infused with lemon, garlic, and herbs. Perfect for a wholesome Mediterranean-inspired main dish that combines juicy chicken and perfectly roasted potatoes in one pan.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup chicken broth
Potatoes
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges
Garnish (Optional)
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika to create a flavorful marinade.
- Coat chicken and potatoes: Add the chicken thighs and potato wedges to the bowl with the marinade, tossing thoroughly to ensure both the chicken and potatoes are evenly coated with the lemon-herb mixture.
- Arrange in baking dish: Transfer the chicken and potatoes to a large baking dish or sheet pan, arranging the chicken skin-side up and spreading the potato wedges around the chicken for even roasting.
- Add broth: Pour chicken broth into the bottom of the dish; this helps keep the chicken moist during roasting and enhances flavor.
- Roast: Roast uncovered in the oven for 45 to 55 minutes until the chicken reaches an internal temperature of 165°F (75°C), the skin is golden and crispy, and the potatoes are tender.
- Serve: Before serving, spoon the pan juices over the chicken and potatoes to enhance moisture and flavor. Garnish with chopped fresh parsley and lemon wedges if desired.
Notes
- For crispier potatoes, place them cut-side down on the baking dish and avoid overcrowding for better browning.
- You can substitute boneless chicken thighs or breasts, but be sure to reduce the baking time accordingly to avoid overcooking.
