Lemon Greek Chicken and Potatoes Recipe
If you adore dinners that promise big flavor and almost effortless prep, you are about to fall in love with this Lemon Greek Chicken and Potatoes Recipe. Imagine golden roasted chicken thighs, nestled among tender, lemon-kissed potatoes, all draped in the bright, herby perfume of oregano and garlic. This recipe is my go-to for cozy family suppers, casual gatherings, or just a midweek pick-me-up. It’s a dish that transforms simple pantry staples into Mediterranean magic—trust me, one bite and you’ll feel like you’re dining al fresco under the Greek sun.
Ingredients You’ll Need
These carefully chosen ingredients are the backbone of an authentic Lemon Greek Chicken and Potatoes Recipe, combining freshness, depth, and irresistible aroma. Each one works in harmony to give you maximum flavor with minimal hassle, making every bite a delight.
- Chicken Thighs: Stick with bone-in, skin-on for the juiciest and most flavorful results; the skin crisps up beautifully in the oven.
- Baby Potatoes: Halved for quick, even roasting and a creamy interior that soaks up all the lemony pan juices.
- Olive Oil: Use a good extra-virgin olive oil; it’s the base of your marinade and delivers that Mediterranean richness.
- Fresh Lemon Juice: Absolutely essential for bright, tangy flavor—freshly squeezed makes all the difference here!
- Lemon Zest: Don’t skip this! It packs an extra citrus punch and brings all the flavors to life.
- Garlic: Four cloves, minced, infuse the dish with warmth and real character.
- Fresh Oregano (or Dried): Oregano is the herb that says “Greek”—use fresh if you have it; if not, dried is still fantastic.
- Salt: Just the right amount to enhance all the seasonings and wake up every bite.
- Black Pepper: Adds a touch of spice, rounding out the citrus and herbal notes.
- Paprika: For subtle depth and that toasty, rosy color.
- Dried Thyme: Infuses the pan with savory, earthy flavor that pairs perfectly with lemon.
- Chopped Fresh Parsley & Lemon Wedges (Optional): These make for a stunning, fresh finish when serving.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Make the Marinade
Start by grabbing your largest mixing bowl. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, black pepper, paprika, and dried thyme. The marinade should smell zesty and herby right away—this is the flavor foundation of your Lemon Greek Chicken and Potatoes Recipe.
Step 2: Marinate Chicken and Potatoes
Add the chicken thighs and halved baby potatoes directly into the bowl with your marinade. Use your hands or a big spoon to toss and ensure every piece is slicked with that gorgeous lemony mixture. If you have time, let everything marinate for up to 4 hours for even deeper flavor, though you can bake right away if needed.
Step 3: Arrange in Baking Dish
Transfer the marinated chicken and potatoes to a large baking dish or a roomy sheet pan. The trick is to arrange the chicken thighs skin-side up on top, so the skin turns crispy and golden. Pour any extra marinade from the bowl over the potatoes and chicken, so nothing goes to waste.
Step 4: Roast Until Golden
Bake in a preheated 400°F oven for 40 to 45 minutes. You’ll know it’s done when the chicken is golden brown (165°F internal temperature if you want to check) and the potatoes are soft and fork-tender, soaking up all those sparkling pan juices.
Step 5: Crisp Under the Broiler
For irresistibly crispy chicken skin and perfectly caramelized potatoes, slide the pan under the broiler on high for the final 2 to 3 minutes. Keep a close eye—they go from bronzed to burnt quickly!
Step 6: Let Rest and Serve
Take the pan out and let everything rest for 5 minutes. This helps the chicken juices settle, so every thigh stays juicy. Finish with a sprinkle of fresh parsley and add lemon wedges for anyone who wants an extra hit of citrus before digging in.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Nothing brightens up this hearty dish quite like a handful of chopped fresh parsley and lemon wedges on the side. The parsley brings a fresh pop of green and a faint peppery note, while an extra squeeze of lemon adds a burst of sunshine that makes all the flavors sing.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe pairs perfectly with a classic Greek salad full of crisp cucumbers, juicy tomatoes, and creamy feta. Or, go for a scoop of cool, garlicky tzatziki on the side for dipping. Warm pita bread or a simple green salad will also round things out beautifully.
Creative Ways to Present
For a dinner party, serve this dish on a large platter, letting all the crispy chicken and golden potatoes mingle—scatter with fresh herbs and extra lemon wedges for a stunning, rustic centerpiece. You can even portion everything into individual shallow bowls for a bistro-style feel. If packing for lunch, layer leftovers over a bed of arugula or baby spinach for an easy Greek-inspired salad.
Make Ahead and Storage
Storing Leftovers
Your Lemon Greek Chicken and Potatoes Recipe keeps well in the fridge for up to three days. Store chicken and potatoes together in an airtight container, and add any parsley or lemon just before serving to keep everything fresh and lively.
Freezing
If you want to freeze leftovers, allow everything to cool completely, then store in freezer-safe containers for up to two months. The chicken holds up especially well, while the potatoes may soften a bit after thawing but will still be plenty tasty.
Reheating
For best results, reheat in a 350°F oven until hot throughout (cover loosely with foil to keep things juicy). If you’re in a hurry, the microwave works too, but you’ll miss out on the crisp skin—pop under the broiler for a minute or two if you want to reclaim that crispy bite.
FAQs
Can I use boneless chicken thighs or breasts instead of bone-in thighs?
Absolutely! Boneless thighs or chicken breasts both work, just decrease the cooking time by about 10 minutes and check for doneness, as they’ll cook faster than bone-in pieces.
What other vegetables can I use with this Lemon Greek Chicken and Potatoes Recipe?
Try tossing in chunks of red onion, bell pepper, or even zucchini alongside the potatoes. Just be mindful they may cook quicker than potatoes—add them in halfway through baking if needed.
Can I marinate the chicken and potatoes overnight?
You can marinate for up to 4 hours for maximum flavor. If you need to prep further in advance, keep the chicken in the marinade and toss in the potatoes just before baking, as potatoes can change in texture if marinated too long.
Is it possible to double this recipe for a crowd?
Yes, just use a large rimmed baking sheet or two to ensure everything roasts rather than steams, and rotate pans if baking on multiple racks. This Lemon Greek Chicken and Potatoes Recipe is perfect for feeding a hungry group!
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the chicken is done at an internal temperature of 165°F. You’ll also see the juices run clear and the skin looks beautifully crisp and browned.
Final Thoughts
I truly believe the Lemon Greek Chicken and Potatoes Recipe belongs in every home cook’s rotation—it’s cozy, bright, and absolutely packed with flavor, yet so easy to pull off. Give it a try, and I bet you’ll find yourself coming back to this sunny, satisfying dish again and again. Happy cooking!
Print
Lemon Greek Chicken and Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Greek Chicken and Potatoes recipe is a delightful Mediterranean-inspired dish that is bursting with fresh flavors. Succulent chicken thighs are marinated in a zesty combination of lemon, garlic, and herbs, then roasted to perfection alongside tender baby potatoes. Easy to prepare and full of Greek-inspired goodness, this sheet pan dinner is sure to become a family favorite.
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- Chopped fresh parsley and lemon wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, paprika, and thyme.
- Marinate the Chicken and Potatoes: Add chicken thighs and halved potatoes to the bowl, toss well to coat, then transfer to a baking dish, arranging chicken skin-side up. Pour any remaining marinade over the top.
- Bake: Bake for 40–45 minutes until chicken is golden brown and cooked through, and potatoes are tender. For extra crispiness, broil for the last 2–3 minutes.
- Rest and Serve: Remove from oven, let rest for 5 minutes, then garnish with parsley and lemon wedges before serving.
Notes
- You can substitute chicken drumsticks or boneless thighs, adjusting cook time accordingly.
- For deeper flavor, marinate the chicken and potatoes for up to 4 hours before baking.
- Serve with tzatziki or a Greek salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh + potatoes
- Calories: 410
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
