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Greek Lemon-Butter Chicken & Smashed Potatoes

Greek Lemon-Butter Chicken & Smashed Potatoes

This Greek lemon-butter chicken with smashed potatoes combines crispy-skinned chicken thighs with creamy-inside, crispy-outside potatoes in a tangy herb-infused sauce. The one-pan preparation means minimal cleanup while delivering maximum Mediterranean flavor in every bite.
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Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • Large oven-safe skillet or roasting pan
  • Potato masher or bottom of a glass

Ingredients
  

For the Potatoes

  • 2 pounds baby Yukon gold potatoes (or any small, waxy potato)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

For the Chicken

  • 6-8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Zest of 1 lemon

For the Lemon-Butter Sauce

  • 4 tablespoons butter
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 teaspoon red pepper flakes (optional)

Instructions
 

Step 1: Prep and Boil the Potatoes

  • Preheat your oven to 425°F (220°C).
  • Place the potatoes in a large pot and cover with cold water by about an inch.
  • Add 1 tablespoon salt to the water and bring to a boil over high heat.
  • Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. They should be soft enough to smash but not falling apart.
  • Drain thoroughly and let them steam dry in the colander for a few minutes.

Step 2: Season and Sear the Chicken

  • While the potatoes are cooking, prepare the chicken. Pat the thighs dry with paper towels – this is crucial for achieving crispy skin!
  • In a small bowl, combine salt, pepper, dried oregano, thyme, garlic powder, paprika, and lemon zest.
  • Rub the chicken thighs all over with olive oil, then season generously with the spice mixture, making sure to get some under the skin.
  • Heat a large oven-safe skillet over medium-high heat. When hot, place chicken thighs skin-side down and cook undisturbed for 5-7 minutes until the skin is golden and crispy.
  • Flip the chicken pieces and cook for another 3 minutes on the other side.
  • Transfer chicken to a plate temporarily while you prepare the potatoes and sauce.

Step 3: Smash and Season the Potatoes

  • Arrange the boiled potatoes in the same skillet, spacing them evenly. (If you don't have an oven-safe skillet, transfer everything to a baking dish.)
  • Using a potato masher or the bottom of a glass, gently smash each potato to about half its original height. Don't flatten them completely – you want them to hold their shape.
  • Drizzle the smashed potatoes with olive oil and sprinkle with salt, pepper, minced garlic, and fresh oregano.

Step 4: Make the Magical Lemon-Butter Sauce

  • In a small saucepan, melt the butter over medium heat.
  • Add minced garlic and cook for 30 seconds until fragrant but not browned.
  • Whisk in lemon juice, chicken broth, honey, and Dijon mustard.
  • Bring to a simmer and cook for 2-3 minutes until slightly reduced.
  • Stir in half of the fresh herbs (parsley and dill) and red pepper flakes if using.

Step 5: Bring It All Together and Roast

  • Arrange the seared chicken thighs on top of and between the smashed potatoes, skin-side up.
  • Pour the lemon-butter sauce evenly over the chicken and potatoes, making sure some gets into all the nooks and crannies.
  • Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes have crispy edges.
  • For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.

Step 6: Finish and Serve

  • Remove from the oven and let rest for 5 minutes.
  • Sprinkle with the remaining fresh herbs for a pop of color and fresh flavor.
  • Serve directly from the skillet for a rustic presentation or transfer to a serving platter.
  • Spoon the pan juices over the chicken and potatoes just before serving.

Notes

  • Potato varieties: Any small, waxy potato works well here. Red potatoes, fingerlings, or small Yukon golds are all excellent choices.
  • Make ahead potential: The potatoes can be boiled up to a day ahead and refrigerated. Let them come to room temperature before smashing and roasting.
  • Chicken options: While thighs provide the best flavor and moisture, this recipe also works with bone-in, skin-on chicken breasts. Just adjust cooking time accordingly (they may take a bit longer).
  • Fresh vs. dried herbs: Fresh herbs really shine in this dish, especially in the sauce and as a finishing touch. If you must substitute dried, use 1/3 the amount called for in the recipe.
  • Leftover magic: If you have leftovers, shred the chicken and toss with the potatoes and remaining sauce. It makes an incredible filling for pita sandwiches the next day!