When life hands you lemons, make Lemon Greek Chicken and Potatoes! This dish has gotten me through countless weeknight dinner dilemmas and impressed more dinner guests than I can count. There’s something magical about the way the bright citrus cuts through the rich, herb-infused olive oil while the chicken and potatoes roast to golden perfection.
Why This Recipe is Awesome
Lemon Greek Chicken and Potatoes stands out as a culinary masterpiece for several compelling reasons.
First, it delivers an incredible depth of flavor using just a handful of everyday ingredients. The marriage of lemon, garlic, and oregano creates that authentic Greek taverna taste that transports you straight to the Mediterranean. What I particularly love is the brilliant simplicity—everything roasts in one pan, meaning minimal cleanup (a true kitchen victory!).
The potatoes absorb all those incredible chicken juices and become almost confit-like, with crispy exteriors and creamy centers that might just overshadow the chicken itself. This recipe also strikes that perfect balance between weeknight practicality and special-occasion worthiness. The hands-on time is minimal, but the results look and taste like you’ve been cooking all day.
Equipment needed: Large roasting pan, mixing bowl, tongs, aluminum foil
Lemon Greek Chicken and Potatoes
Ingredients
- 3-4 pounds bone-in skin-on chicken pieces (thighs and drumsticks work best)
- 2 pounds Yukon Gold potatoes cut into 1.5-inch chunks
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice about 2 large lemons
- 2 tablespoons dried oregano preferably Greek
- 6 garlic cloves minced
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chicken broth
- Fresh oregano or parsley for garnish optional
- Crumbled feta cheese for serving optional
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle of the oven.
- Create the marinade by whisking together olive oil, lemon juice, lemon zest, dried oregano, minced garlic, Dijon mustard, salt, and pepper in a large bowl until well combined.
- Pat the chicken pieces dry with paper towels—this ensures the marinade adheres better and helps the skin crisp up during roasting.
- Add the chicken and potatoes to the marinade and toss thoroughly, making sure everything is well-coated. Let it marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor penetration).
- Transfer everything to a large roasting pan, arranging the chicken skin-side up and distributing the potatoes around the chicken pieces.
- Pour the chicken broth into the bottom of the pan (not over the chicken) to prevent the potatoes from sticking and to create steam for more tender meat.
- Roast uncovered for 45 minutes, then increase the temperature to 425°F (220°C) and continue roasting for 15 more minutes until the chicken skin is deeply golden and crispy, and the potatoes are tender when pierced with a fork.
- Check that chicken has reached 165°F (74°C) at the thickest part using a meat thermometer to ensure it’s safely cooked through.
- Allow the dish to rest for 5-10 minutes before serving, which gives the juices time to redistribute throughout the meat.
- Garnish with fresh herbs and feta cheese if desired, and serve directly from the roasting pan for a rustic presentation.
Notes
- For an extra burst of flavor, squeeze fresh lemon juice over the dish just before serving.
- The potatoes absorb lots of flavor from the chicken—try to position them under or around the chicken pieces when arranging the pan.
- This dish tastes even better the next day, making it perfect for meal prep or planned leftovers.
- For a quicker cooking time, you can use boneless chicken thighs, but reduce the initial roasting time to about 30 minutes.
- The sauce created during roasting is liquid gold—serve with crusty bread to sop it up!
Calories & Nutritional Info
- Calories: Approximately 520 calories per serving (based on 6 servings)
- Protein: 35g per serving
- Carbohydrates: 20g per serving
- Fat: 32g per serving
- This recipe is naturally gluten-free and dairy-free (without the optional feta)
- Low-carb adaptations can be made by reducing or replacing the potatoes with cauliflower
Common Mistakes to Avoid
- Overcrowding the pan – Give the chicken and potatoes enough space or they’ll steam rather than roast, resulting in soggy skin and soft potatoes.
- Using skinless chicken – The skin provides flavor, moisture, and that beautiful golden exterior. It’s an essential element of this dish.
- Skipping the marinade time – Even 15 minutes makes a difference in flavor penetration, especially with the lemon and garlic.
- Cutting potatoes too small – They’ll cook faster than the chicken and may become mushy. Larger chunks ensure they’re perfectly tender when the chicken is done.
- Not patting the chicken dry – Excess moisture prevents proper browning and crisping.
Alternatives & Substitutions
- Chicken options: While bone-in, skin-on pieces provide the best flavor, you can use boneless skinless thighs (reduce cooking time by 15 minutes) or even bone-in turkey pieces.
- Potato alternatives: Sweet potatoes, butternut squash, or a mix of root vegetables like carrots and parsnips work beautifully.
- Herb variations: Substitute rosemary or thyme for a different aromatic profile, or use a combination of Mediterranean herbs.
- Low-carb version: Replace potatoes with large cauliflower florets, halved Brussels sprouts, or zucchini chunks (add these during the last 20-30 minutes to prevent overcooking).
- Dairy-free: Simply omit the optional feta cheese or substitute with a dairy-free alternative.
FAQs
Can I make Lemon Greek Chicken and Potatoes ahead of time?
Absolutely! You can marinate the chicken and potatoes up to 24 hours in advance, keeping everything refrigerated. You can also fully cook the dish, refrigerate, and reheat in a 350°F oven for 15-20 minutes until warmed through.
Why aren’t my potatoes getting crispy?
This could be due to overcrowding the pan or excess liquid. Make sure you’re using a large enough roasting pan and consider parboiling the potatoes for 5 minutes before roasting for extra crispiness.
Can I use chicken breasts instead of thighs?
Yes, though I recommend bone-in, skin-on breasts to prevent drying out. If using boneless breasts, reduce cooking time to about 30-35 minutes total, or until they reach 165°F internally.
What sides go well with Lemon Greek Chicken and Potatoes?
A simple Greek salad, steamed green beans, or a tzatziki sauce make perfect accompaniments. For a complete Greek feast, add warm pita bread and a small plate of olives and feta.
Can I substitute dried herbs if I don’t have fresh ones?
Definitely! This recipe actually calls for dried oregano in the marinade. For garnish, if you don’t have fresh herbs, you can simply omit them or sprinkle a small amount of dried oregano before serving.
Final Thoughts
Lemon Greek Chicken and Potatoes is the kind of honest, unfussy food that reminds us why home cooking matters. It fills your kitchen with incredible aromas and delivers big on both comfort and flavor.
Don’t be surprised if this becomes your new go-to recipe—it’s certainly earned a permanent spot in my rotation. Give it a try, make it your own, and enjoy the little Mediterranean getaway it brings to your table!
