Greek Lemon Chicken with Potatoes
Greek Lemon Chicken with Potatoes is a classic Mediterranean dish featuring juicy roasted chicken and tender potatoes infused with bright lemon, garlic, and herbs. This easy Greek chicken and potatoes recipe is known for its bold, fresh flavor and crispy, golden edges.
Love lemon and want more? Then try our ultimate Lemon Poppy Seed Cake. Gorgeous for Springtime!
Why I Love This Recipe
- Juicy flavorful chicken
- Tender mouthwatering potatoes
- Perfect dish for Spring
- Easy one-pan recipe
- Love to serve it with tzatziki and a Greek Salad
Helpful Items for This Recipe
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4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven, Ceramic Baking Pan
Glass Mixing Bowls with Lids, 4 Packs Glass Bowl Set, Nesting Bowls
2 Pcs Stainless Steel Cooking Spoons Set, Solid & Slotted Metal Serving Spoons
Lemon Chicken Ingredients
Ingredients
For the marinade
Extra virgin olive oil – You don’t need a really expensive oil here, but make sure it is good quality.
Lemons and Zest of 1 lemon – Using both the juice and zest gives you a delicious lemon flavor.
Garlic cloves, minced – Always gives the punch that you need.
Dijon mustard – I love the tang from this mustard.
Honey – Just a little bit of sweetness is the perfect balance.
Dried oregano and Dried thyme – These herbs are easy, and most households have them already.
Salt and Black Pepper – The usual suspects for flavor.
Chicken broth – You can also use water.
For the chicken and veggies
Chicken thighs – Get bone-in and skin-on chicken thighs for this recipe. They are the best and will give you juicy, pretty results.
Yukon Gold potatoes – Scrubbed and cut into thick wedges. You want the potatoes large so they cook at the same time as the chicken.
Large onion and Lemon – These are both sliced and added to the casserole.
Fresh parsley – This is used for garnish.
How To Make Greek Lemon Chicken
Preheat oven to 425°F (220°C). Lightly oil a large casserole dish or roasting pan.
In a medium bowl, whisk together the marinade ingredients: olive oil, lemon juice, zest, garlic, Dijon mustard, honey, oregano, thyme, salt, pepper, and chicken broth.
Add potatoes and onion to the prepared pan. Pour about ⅓ of the marinade over the vegetables and toss to coat.
Pat chicken thighs dry with paper towels and place them into a bowl. Pour the remaining marinade over and rub to coat well. Let sit 20-30 minutes.
Arrange the pieces skin-side up on top of the potatoes. Top with lemon slices. Bake for 30 minutes. Baste the chicken and potatoes with the pan juices.
Continue baking 20-25 minutes, until the chicken is golden and the potatoes are tender. The meat is done when its internal temperature reaches 165°F (75°C)
If the potatoes aren’t quite cooked at this point, remove the chicken to a plate and cover loosely with foil. Return the pan to the oven for 10-15 minutes, raising the temperature to 450°F (230°C) if you’d like the potatoes to brown more.
Sprinkle with chopped parsley and enjoy!
Little Chef’s Secrets
- Don’t skip patting the chicken dry before adding the marinade. It helps to get the crisp, golden skin.
- You can also use drumsticks, leg quarters, or bone-in breasts instead of thighs.
- Serve with Greek salad, tzatziki sauce, or pita bread to soak up the sauce.
- Keeps 3-4 days refrigerated. Reheat covered with foil at 375°F (190°C) for about 20-25 minutes, uncovering for the last few minutes to re-crisp the top. Add a small amount of broth or water to refresh the potatoes.
- Chicken holds up well in the freezer for up to 3 months – just cool it completely first and store it in an airtight, freezer-safe container. Potatoes don’t freeze quite as nicely and may soften a bit once thawed, so it’s best to freeze them only if needed. Thaw overnight and reheat covered in the oven until hot, adding a splash of broth if needed.
Pin it HERE!!
Pin it HERE!!
Greek Lemon Chicken with Potatoes Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Lightly oil a large casserole dish or roasting pan.
- In a medium bowl, whisk together the marinade ingredients: olive oil, lemon juice, zest, garlic, Dijon mustard, honey, oregano, thyme, salt, pepper, and chicken broth.
- Add potatoes and onion to the prepared pan. Pour about ⅓ of the marinade over the vegetables and toss to coat.
- Pat chicken thighs dry with paper towels and place them into a bowl. Pour the remaining marinade over and rub to coat well. Let sit 20-30 minutes.
- Arrange the pieces skin-side up on top of the potatoes. Top with lemon slices. Bake for 30 minutes. Baste the chicken and potatoes with the pan juices.
- Continue baking 20-25 minutes, until the chicken is golden and the potatoes are tender. The meat is done when its internal temperature reaches 165°F (75°C)
- If the potatoes aren’t quite cooked at this point, remove the chicken to a plate and cover loosely with foil. Return the pan to the oven for 10-15 minutes, raising the temperature to 450°F (230°C) if you’d like the potatoes to brown more.
- Sprinkle with chopped parsley and enjoy!
