Lemon Greek Chicken and Potatoes is one of those Mediterranean dinners that I turn to again and again when I want something deeply flavorful, yet comforting and simple. The first time I made it, I didn’t expect much it was a last-minute weeknight fix. But the way the lemon soaked into the crispy chicken skin and the potatoes turned golden around the edges? Pure magic. Now, it’s the dish my family begs for, especially when we all need a little food love.
Why Lemon Greek Chicken and Potatoes Is Always a Hit in My House
What I adore about Lemon Greek Chicken and Potatoes is that it brings people together around the table without demanding much from me. It’s zesty, savory, herby and the whole thing happens in one pan. That’s right, one pan and done. You get juicy, golden Greek chicken, crispy roasted potatoes, and a whole house smelling like a Greek holiday.
Lemon Greek Chicken and Potatoes
Equipment
- Large Bowl
- Whisk
- Baking Sheet or Roasting Pan
- Oven
Ingredients
Main
- 4 Bone-in, skin-on chicken thighs
- 1.5 pounds Baby potatoes, halved
Marinade
- 3 tablespoons Fresh lemon juice about 1–2 lemons
- 1 tablespoon Lemon zest
- 4 cloves Garlic minced
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Garnish
- 2 tablespoons Fresh parsley chopped
- Additional lemon zest and slices optional, for serving
Anna’s note: One time, I made this dish for a friend who was going through a tough week. She said it tasted like sunshine. And honestly? That’s exactly how it feels.
It’s naturally gluten-free, perfect for picky eaters, and every bite is layered with lemon, garlic, and Mediterranean warmth. Whether it’s Tuesday night or a Sunday dinner with family, it never disappoints. That’s the magic of Lemon Greek Chicken and Potatoes you never get tired of it.
The Simple Ingredients That Bring This Mediterranean Dinner to Life
4 bone-in, skin-on chicken thighs
These are key. Don’t sub with boneless if you can help it the bone and skin add flavor and keep things juicy.
More recipes I love: The Enchirito That Grandma Asked For Twice
1.5 pounds baby potatoes, halved
They roast beautifully and crisp up like little golden nuggets. I always leave the skin on.
3 tablespoons fresh lemon juice (about 1–2 lemons)
Bright, fresh, and the heart of the whole dish. Don’t use bottled trust me.
1 tablespoon lemon zest
Zest before you juice! That’s one of those kitchen lessons I learned the hard way.
4 garlic cloves, minced
I always smash them first with the side of my knife brings out that amazing aroma.
3 tablespoons extra virgin olive oil
Use good-quality olive oil if you can. It makes all the difference in Mediterranean dinner recipes like this.
1 teaspoon dried oregano
It’s not Lemon Greek Chicken and Potatoes without oregano. This herb is the soul of the flavor.
1 teaspoon sea salt + ½ teaspoon black pepper
Simple, but essential.
2 tablespoons fresh parsley, chopped (for garnish)
Adds freshness and color right at the end.
Optional: extra lemon slices or zest to serve
I add a few around the plate for that extra lemony glow.
Step-by-Step: How I Make Lemon Greek Chicken and Potatoes
1. Make the marinade
In a big bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper. It’s a vibrant, zesty base that sets the whole dish up for success.
2. Add the chicken and potatoes
Toss in the chicken thighs and halved baby potatoes. Mix it all around with your hands or a big spoon until everything’s well coated. Let it sit for at least 30 minutes, or cover and refrigerate for up to 2 hours if you’ve got time.
Anna’s note: On rushed nights, I let it sit just while the oven heats. It’s still absolutely delicious.
3. Preheat your oven to 400°F (200°C)
Line a large baking sheet or roasting pan. Arrange the chicken skin-side up, and tuck the potatoes all around them so they roast evenly.
4. Bake it up
Roast for 40 to 45 minutes. I like to baste everything halfway through with the pan juices totally optional, but adds extra flavor. The chicken should be golden, crispy, and cooked through, and the potatoes nice and tender.
5. Garnish and serve
Sprinkle with fresh parsley and a little extra lemon zest. Serve it hot, straight from the pan to the table. That’s when the joy of Lemon Greek Chicken and Potatoes really shines no plating needed, just pure flavor and simplicity.
Anna’s note: Sometimes I’ll add a few kalamata olives during the last 10 minutes of roasting. It adds a lovely briny pop that plays perfectly with the lemon.
Tips That Make This Greek Chicken and Potato Dinner Even Better
- Use a meat thermometer. Chicken thighs are perfect at 165°F (74°C). No guesswork needed.
- Give everything space on the pan. Overcrowding leads to steaming, not roasting.
- Roast on a lower rack. This helps crisp up the bottom of the potatoes while keeping the top golden.
- Let it rest. Five minutes after it comes out of the oven makes a world of difference in flavor and juiciness.
And one last tip? If you’ve never doubled this recipe before, now’s the time. Lemon Greek Chicken and Potatoes makes amazing leftovers and reheats beautifully.
What to Serve with Lemon Greek Chicken and Potatoes
This Lemon Greek Chicken and Potatoes recipe is so satisfying on its own, but sometimes I’ll make a quick side just to round things out.
- Greek cucumber salad – cucumber, tomato, red onion, olive oil, and a sprinkle of oregano
- Tzatziki sauce – for dipping the potatoes or spooning over the chicken
- Grilled veggies – zucchini and eggplant are my go-to
- Toasted pita or flatbread – perfect for scooping up those lemony pan juices
If you’re keeping it light, even a handful of arugula with olive oil and lemon is enough.
Leftovers? Yes, Please
Store it right
Pop leftovers into an airtight container and keep in the fridge for up to 3 days. The flavors get even better by the next day.
More recipes I love: Million Dollar Lasagna Recipe
Freeze for later
Wrap portions in foil or store in a freezer-safe dish. Thaw overnight in the fridge and reheat when needed.
Reheat the right way
Oven is best 350°F (175°C) until warmed through. A quick crisp in a pan works too. Avoid the microwave if you love that crispy chicken skin!
FAQs About Lemon Greek Chicken and Potatoes
Can I use chicken breasts instead of thighs?
Yes, but keep an eye on them they cook faster and can dry out. Thighs stay juicy longer.
Is this recipe gluten-free?
Totally. No flour, breadcrumbs, or anything like that. Just naturally gluten-free Mediterranean dinner goodness.
Do I really need to marinate it?
Even 20 minutes helps, but if you’re in a rush, you can roast it right away. Still tasty!
Can I swap the potatoes?
Baby or new potatoes work best, but Yukon Golds cut into chunks are a great option too.
Is it dairy-free?
Yes! No dairy here. Just olive oil, lemon, and herbs.
My Final Thoughts (and a Little Love From My Kitchen)
Lemon Greek Chicken and Potatoes has become one of those staple dinners I can make from memory. It’s the kind of recipe you cook once, fall in love with, and then pass down to your kids. It’s bold and comforting, with that unmistakable Greek chicken flavor that makes you close your eyes after the first bite.
If you give it a try, tag me or send me a pic I seriously light up when I see your kitchen wins.
Anna’s note: I know this sounds cheesy, but to me, Lemon Greek Chicken and Potatoes isn’t just food it’s a little reminder that the simplest meals often mean the most.
