Lemon Greek Chicken and Potatoes Recipe
Bright, rustic flavors leap off the plate in this Lemon Greek Chicken and Potatoes, a one-pan wonder that delivers juicy chicken, perfectly roasted potatoes, and a lip-smacking lemon-herb pan sauce in every forkful. This classic dish is my go-to for both weeknight cravings and stress-free entertaining, drawing its irresistible taste from simple Mediterranean ingredients that mingle in the oven until golden and fragrant. The best part? It’s hearty, healthy, and every bite captures that unbeatable combo of zesty citrus, herbal warmth, and crispy crackling chicken skin.
Ingredients You’ll Need
To craft Lemon Greek Chicken and Potatoes at home, you really don’t need a long shopping list. Each ingredient has its place, building layers of flavor and texture—from the tender meat to the golden, lemony potatoes. Here’s what you’ll need and why each one matters:
- Chicken thighs (4 bone-in, skin-on): Their juiciness shines when baked, and the skin crisps beautifully during roasting.
- Baby potatoes (1.5 lbs, halved): These soak up all the savory juices, turning melt-in-your-mouth and flavorful.
- Olive oil (1/4 cup): Mediterranean richness that helps with browning and keeps everything moist.
- Lemon (juice and zest of 1): The backbone zesty brightness and that signature Greek flavor.
- Garlic (3 cloves, minced): Adds assertive aroma and deep savory base.
- Dried oregano (1 tablespoon): Earthy and herbal, it’s essential for that classic Greek profile.
- Salt (1 teaspoon): Brings out all the flavors, tying every component together.
- Black pepper (1/2 teaspoon): For gentle warmth and balance.
- Paprika (1/2 teaspoon): Adds subtle color and a touch of smoky sweetness.
- Onion powder (1/2 teaspoon): A quick path to allium depth without chopping onions.
- Chicken broth (1/4 cup): Makes a flavorful, steamy environment for tender chicken and potatoes.
- Chopped fresh parsley & lemon wedges (for garnish): Optional but offers fresh color and an extra punch of citrus at serving.
How to Make Lemon Greek Chicken and Potatoes
Step 1: Make the Marinade
Start by whisking your olive oil, fresh lemon juice and zest, minced garlic, dried oregano, salt, black pepper, paprika, and onion powder together in a large mixing bowl. This is where the magic is born—the oil and lemon cling to the meat and potatoes, while the herbs and spices soak in with every toss.
Step 2: Toss Chicken and Potatoes
Add the chicken thighs and halved baby potatoes to the bowl, rolling and coating them with your bright marinade. Make sure every surface is covered; it’s the secret to juicy, flavorful Lemon Greek Chicken and Potatoes, from crispy skin to fork-tender potatoes.
Step 3: Arrange and Add Broth
Transfer everything onto a large baking dish or sheet pan, spreading the potatoes around the chicken pieces (skin side up for max crispiness). Carefully pour the chicken broth into the pan around the edges so it won’t wash off the delicious marinade.
Step 4: Roast and Crisp
Roast in your preheated 400°F (200°C) oven for 40–45 minutes. You’re looking for beautifully browned skin, plump potatoes, and an aroma that lets everyone know dinner’s about to be amazing! For extra crispy skin, broil for a couple of minutes at the end.
Step 5: Rest and Garnish
Let your Lemon Greek Chicken and Potatoes rest for 5 minutes before serving. This helps the juices settle and keeps every bite tender. Finish with a shower of fresh parsley and lemon wedges for guests to squeeze over their portions—pure Mediterranean bliss.
How to Serve Lemon Greek Chicken and Potatoes
Garnishes
A scattering of bright, chopped parsley brings color and fresh flavor, highlighting the lemony aroma. Lemon wedges on the side are a must—they let everyone amp up the citrus just how they like it, really making Lemon Greek Chicken and Potatoes sing.
Side Dishes
Keep things authentic by serving alongside a crunchy Greek salad or simple roasted vegetables. The tangy, briny notes of olives and feta and the freshness of tomatoes and cucumbers play beautifully with the rich, herbed chicken and potatoes.
Creative Ways to Present
For a stunning presentation, serve directly from the baking dish at the table, or plate each chicken thigh atop a bed of roasted potatoes and spoon over extra pan juices. Alternatively, slice the chicken off the bone and make lemon-oregano wraps in warm pita with tzatziki and all the fixings for a playful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Greek Chicken and Potatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more overnight, making the next-day experience just as satisfying (if not better!).
Freezing
You can freeze leftovers for up to 3 months. Cool completely and store pieces in freezer-safe containers or bags, keeping some pan juices to prevent dryness. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chicken and potatoes in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until hot. For a crispier finish, remove the foil near the end. Microwaving is fast but may soften the skin, so oven reheating is ideal for the best texture.
FAQs
Can I use boneless, skinless chicken breasts instead?
Yes, you can substitute chicken breasts, but be mindful to reduce the cooking time to avoid drying them out. Check for doneness around the 25–30 minute mark, as they cook faster than thighs.
What potatoes work best in Lemon Greek Chicken and Potatoes?
Baby potatoes are perfect because they cook evenly, soak up flavors, and stay tender. If needed, you can use Yukon Gold or red potatoes cut into chunks—the key is uniform size for even cooking.
Is this dish gluten-free?
Absolutely! Everything in Lemon Greek Chicken and Potatoes is naturally gluten-free, making it a great option for gluten-sensitive guests. Just double-check your chicken broth label to be safe.
Can I prepare this in advance?
Certainly! Marinate the chicken and potatoes up to a day in advance and store covered in the fridge. When ready to cook, assemble in your baking dish, add the broth, and roast as directed—so easy for effortless hosting.
How do I know when the chicken is perfectly cooked?
The best way is with a meat thermometer: your chicken thighs should hit 165°F (74°C) at the thickest part. The skin will be blistered and golden, and the potatoes easily pierced with a fork.
Final Thoughts
If you’re craving a dish that’s as comforting as it is crowd-pleasing, I can’t recommend Lemon Greek Chicken and Potatoes enough. It’s simple, vibrant, and always a hit. Whip it up soon and let your kitchen be filled with the scents (and smiles) of the Mediterranean!
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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 delivers a burst of Mediterranean flavors with juicy chicken thighs and tender baby potatoes roasted to perfection. A zesty blend of lemon, garlic, and herbs infuses every bite, making it a satisfying one-pan meal that’s perfect for busy weeknights.
Ingredients
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1/4 cup olive oil
- juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 cup chicken broth
For Garnish (optional):
- chopped fresh parsley
- lemon wedges
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, pepper, paprika, and onion powder.
- Coat chicken and potatoes: Add the chicken thighs and baby potatoes to the bowl, tossing to coat well.
- Arrange in baking dish: Transfer the chicken and potatoes to a large baking dish or sheet pan, placing chicken skin side up with potatoes around them. Pour chicken broth around the edges.
- Roast: Roast for 40–45 minutes until chicken is golden and fully cooked (internal temperature of 165°F/74°C) and potatoes are tender. Broil for 2–3 minutes for crispier skin if desired.
- Rest and garnish: Remove from the oven, let it rest for 5 minutes, then garnish with parsley and lemon wedges before serving.
Notes
- For a complete meal, pair with a Greek salad or roasted veggies.
- If using chicken breasts, adjust cooking time to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 430
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
