Lemon Greek Chicken and Potatoes
Lemon Greek Chicken and Potatoes features juicy chicken pieces marinated in lemon, garlic, and oregano, roasted alongside fork-tender potatoes that soak up all the Mediterranean flavors. This one-pan wonder balances bright citrus notes with savory herbs for an effortless yet impressive meal.
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!