If you're craving bold Mediterranean flavors without a complicated recipe, this Greek chicken and lemon potatoes recipe delivers every time. Juicy, herb-marinated chicken roasts alongside tender potatoes that soak up all the garlicky lemon goodness. This dish pairs beautifully with a fresh Greek cucumber Salad.
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This Greek lemon chicken and potatoes dinner is the kind of one-pan dinner that tastes like it came straight from a seaside tavern, yet it's simple enough for a busy weeknight dinner.
Minimal prep, big flavor, and barely any clean up? Yes, please!
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🔖 Ingredients & Substitutions
- Chicken: Bone-in, skin-on, chicken leg quarters or chicken thighs.
- Potatoes: Four medium Russet potatoes.
- Lemon: The juice of one medium-large lemon, equaling ⅓ cup juice, plus an additional lemon sliced for garnish.
- Garlic: Fresh garlic only; I added 10 garlic cloves.
- Olive Oil: ⅓ cup extra virgin olive oil; may substitute with avocado oil.
- Seasoning: Sea salt, white pepper (or black pepper), crushed red pepper flakes, and cayenne pepper (optional), especially if you prefer mild flavors.
- Herbs: Dried oregano and thyme.
🍗 How to Make Greek Chicken and Lemon Potatoes
Step 1: Prepare the marinade by mixing oil, the juice of 1 lemon (⅓ cup), crushed garlic, oregano, thyme, salt, pepper, crushed red pepper flakes, and cayenne (optional) in a measuring cup. Whisk until blended.
Step 2: Place chicken in a gallon-sized ziplock bag, then pour marinade over the chicken and marinate for at least 1 hour, preferably 2 to 3.
Step 3: Wash and scrub the potatoes using a vegetable brush. Slice the potatoes in half, then into quarters, then slice each quarter into 4 pieces. Remove chicken from the ziplock bag and set aside. Add cubed potatoes to the bag and toss until they're fully coated in the marinade.
Baking Instructions (Preheat oven to 425°F)
Step 4: Cover a roasting pan with foil and brush with olive oil or lightly spray with nonstick cooking spray. Pour potatoes and ½ of the marinade into the pan; arrange in a single layer, then sprinkle with 1 teaspoon salt. Place marinated chicken, skin-side up, on top of the potatoes, and pour remaining marinade over it.
Step 5: Bake the chicken and potatoes in the preheated oven for 30 minutes. Remove from the oven and baste chicken with pan juices. Increase the temperature to 450°F and continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 185°F and the skin is crispy.
Step 6: Remove the chicken from the tray, tent with foil, and rest for 10 minutes to allow the chicken juices to redistribute. Cook the potatoes for another 10 minutes, then broil for a few minutes to get those crispy edges. Plate chicken pieces and potatoes, and drizzle with pan juices. Garnish with lemon slices.
🥗 Serving Suggestions
Serve this mouth-watering Greek chicken recipe with a Greek cucumber salad and some Greek pita bread. And for dessert, wow everyone with some Galaktoboureko (Greek custard pie).ma
👩🏼🍳 Pro Tips
- For a heartier meal, add sliced onions and carrots before baking.
- Test for doneness using a digital thermometer. Dark meat needs to reach an internal temperature of 185°F.
- The roasting time for this baked chicken and potatoes recipe is an estimate based on my oven. You may need to pull the chicken out of the oven sooner, or it may need a few more minutes to bake.
- Store leftovers in an airtight container for up to 4 days.
🥙 More Greek Recipes
If you enjoy this Greek lemon chicken and potatoes recipe, check out these other Greek dishes!
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📖 Recipe
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Juicy Greek Chicken and Lemon Potatoes
Ingredients
Equipment
Method
- Prepare the marinade by mixing oil, the juice of 1 lemon (⅓ cup), crushed garlic, oregano, thyme, salt, pepper, crushed red pepper flakes, and cayenne (optional) in a measuring cup. Whisk until blended.
- Place chicken in a gallon-sized ziplock bag, then pour marinade over the chicken and marinate for at least 1 hour, preferably 2 to 3.
- Wash and scrub the potatoes using a vegetable brush. Slice the potatoes in half, then into quarters, then slice each quarter into 4 pieces. Remove chicken from the ziplock bag and set aside. Add cubed potatoes to the bag and toss until they're fully coated in the marinade.
- Cover a roasting pan with foil and brush with olive oil or lightly spray with nonstick cooking spray. Pour potatoes and ½ of the marinade into the pan; arrange in a single layer, then sprinkle with 1 teaspoon salt. Place marinated chicken, skin-side up, on top of the potatoes, and pour remaining marinade over it.
- Bake the chicken and potatoes in the preheated oven for 30 minutes. Remove from the oven and baste chicken with pan juices. Increase the temperature to 450°F and continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 185°F and the skin is crispy.
- Remove the chicken from the tray, tent with foil, and rest for 10 minutes to allow the chicken juices to redistribute. Cook the potatoes for another 10 minutes, then broil for a few minutes to get those crispy edges. Plate chicken pieces and potatoes, and drizzle with pan juices. Garnish with lemon slices.
Nutrition
Notes
- The roasting time for this baked chicken and potatoes recipe is an estimate based on my oven. You may need to pull the chicken out of the oven sooner, or it may need a few more minutes to bake.
- For a heartier meal, add sliced onions and carrots before baking.
- Test for doneness using a digital thermometer. Dark meat needs to reach an internal temperature of 185°F.
- Store leftovers in an airtight container for up to 4 days.
Hilda Sterner says
We hope you enjoy this recipe as much as we do!