Lemon Greek Chicken and Potatoes Recipe
If you need a cozy, nourishing meal that brings people together and makes your kitchen smell absolutely heavenly, this Lemon Greek Chicken and Potatoes is just the ticket! With juicy chicken thighs, golden roast potatoes, and an herby, zingy lemon marinade, this dish delivers the sunshine and flavor of a Greek taverna right to your own table. It’s the kind of meal that never fails to impress—whether for a weeknight family dinner or a relaxed supper with friends. Simple, yet incredibly satisfying, it’s one of those recipes you’ll find yourself reaching for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Lemon Greek Chicken and Potatoes lies in its straightforward ingredient list—just a handful of vibrant staples you’d find in any Greek kitchen. Every component brings something vital, adding freshness, color, and balance to the dish, so choose the best ingredients you can find.
- Chicken thighs (bone-in, skin-on): These cook up juicy and flavorful, with the skin becoming deliciously crisp.
- Yukon gold potatoes: Creamy and golden, they hold up well to roasting and soak up all the bright, zesty flavors.
- Olive oil: Go for a good quality extra virgin olive oil for rich taste and perfect roasting.
- Fresh lemon juice: Essential for that tangy signature Greek brightness, freshly squeezed is best.
- Lemon zest: This is where the pure, aromatic lemon flavor comes from—don’t skip it!
- Garlic (minced): For that irresistible savoriness that ties everything together.
- Dried oregano: Classic in Greek cooking, oregano adds an earthy, Mediterranean touch.
- Salt: Just enough to bring out and balance all the flavors.
- Black pepper: Adds a little gentle heat to keep the flavors lively.
- Paprika: Brings color and a subtle smokiness to the chicken and potatoes.
- Crushed red pepper flakes (optional): Perfect if you like a background kick of spice.
- Chicken broth: Keeps everything moist as it bakes and creates a delicious pan sauce.
- Fresh parsley and lemon wedges: These garnishes wake everything up right before serving.
How to Make Lemon Greek Chicken and Potatoes
Step 1: Mix the Marinade
Start by prepping your flavor bomb! In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, paprika, and (if you love a little heat) the red pepper flakes. You’ll know it’s ready when the kitchen already starts smelling promising. This marinade isn’t just a coating—it’s what brings out that signature Greek flair.
Step 2: Marinate the Chicken and Potatoes
Pop your chicken thighs and potato wedges into a large mixing bowl (or a zip-top bag if you like less mess). Pour that beautiful marinade all over, then toss it all together so every piece gets a good, flavorful hug. Marinating for at least 30 minutes is optional, but let me tell you—the longer you wait, the more everything soaks up the zesty, herby goodness. Even a quick toss is delicious if you’re pressed for time.
Step 3: Arrange in the Baking Dish
Pour the marinated chicken and potatoes out into a large baking dish or sheet pan, spreading them out so they have space to roast (crowding can make things steam rather than crisp). Drizzle the chicken broth into the bottom of the dish—it keeps everything tender and builds a fabulous sauce as it cooks.
Step 4: Bake to Golden Perfection
Slide everything into your preheated 400°F oven. Bake for 45 to 50 minutes, turning the potatoes once halfway through to ensure even roasting. The magic moment? When the chicken is deeply golden with crisp skin, and the potatoes are soft and slightly caramelized, easily pierced with a fork. If you want an extra crunch, broil for two to three minutes at the end—just watch closely!
Step 5: Garnish and Serve
Once out of the oven, shower the dish with fresh chopped parsley and add lemon wedges around the pan. This last step wakes up the flavors and makes everything look irresistibly inviting. Get ready for oohs and ahhs!
How to Serve Lemon Greek Chicken and Potatoes
Garnishes
A sprinkle of fresh parsley brings a burst of color and freshness that cuts through the richness of the roasted chicken and potatoes. Don’t forget some juicy lemon wedges alongside; a final squeeze just before eating amps up that lemony punch and adds a lively note. If you’re feeling fancy, a dash of crumbled feta cheese is lovely too!
Side Dishes
Lemon Greek Chicken and Potatoes really shines with light Mediterranean sides. A crisp Greek salad with tomatoes, cucumber, red onion, and olives is a dreamy partner, and a side of creamy tzatziki is always welcome for dipping. Warm pita or crusty bread helps mop up every last drop of that garlicky pan juice.
Creative Ways to Present
For a family-style feast, bring the roasting dish straight to the table and let everyone help themselves. Hosting friends? Plate the chicken and potatoes atop baby arugula tossed in olive oil and lemon—so pretty! You can even flake leftovers into a grain bowl with quinoa, cherry tomatoes, and extra herbs for a lunchtime twist.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you. Let the chicken and potatoes cool, then store in an airtight container in the fridge for up to 3 days. The flavors continue to develop, so honestly, tomorrow’s lunch might be even more delicious!
Freezing
For longer storage, Lemon Greek Chicken and Potatoes freezes beautifully. Pop cooled pieces into freezer bags or containers—just try to squeeze out as much air as possible. Freeze for up to 2 months, and don’t forget to label the date for an easy future meal.
Reheating
To reheat, place chicken and potatoes in a baking dish and cover with foil. Warm in a 350°F oven until heated through, about 20 minutes. If you’d like the skin to crisp up again, remove the foil and broil briefly. A splash of fresh lemon juice when serving will wake up the flavors.
FAQs
Can I use boneless chicken instead of thighs?
Absolutely! Boneless thighs or even chicken breasts work well—just keep in mind the baking time will be a bit shorter, so watch for doneness. Bone-in, skin-on pieces give the richest flavor and juiciest result, but this dish is very flexible.
How can I make this recipe dairy-free and gluten-free?
Good news: Lemon Greek Chicken and Potatoes is naturally gluten-free and dairy-free as written! Just double-check your chicken broth label if you have specific dietary needs.
Can I prep Lemon Greek Chicken and Potatoes ahead of time?
Yes, and it’s a lifesaver for busy nights! You can fully marinate the chicken and potatoes up to one day in advance. When ready, just arrange them in the baking dish and proceed with the recipe.
What if I don’t have Yukon gold potatoes?
No worries—other waxy or golden potatoes work great. Even red potatoes or new potatoes will do the trick, just cut them into similar-sized wedges for even roasting.
Do you have to peel the potatoes?
It’s totally up to you! The skins of Yukon gold potatoes add a rustic texture and extra nutrients, but if you prefer them peeled, that works too. Just make sure to scrub them well if you’re leaving the skins on.
Final Thoughts
There’s just something magical about gathering around the table with a golden platter of Lemon Greek Chicken and Potatoes—the aromas, the flavors, and the sheer joy of sharing a comforting, homemade classic. Give it a try and see how it brightens up your next meal; I guarantee it’ll become an instant favorite in your home, just as it has in mine.
Print
Lemon Greek Chicken and Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Greek Chicken and Potatoes recipe is a delightful Mediterranean-inspired dish that combines tender, flavorful chicken thighs with crispy roasted potatoes, all infused with zesty lemon and aromatic herbs. Perfect for a simple yet impressive weeknight dinner!
Ingredients
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon gold potatoes, cut into wedges
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chicken broth
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, paprika, and red pepper flakes.
- Marinate the Chicken and Potatoes: Toss the chicken thighs and potato wedges in the marinade until well coated. Marinate for at least 30 minutes.
- Bake: Transfer the chicken and potatoes to a baking dish, pour in the chicken broth, and bake for 45-50 minutes until chicken is cooked through and potatoes are tender.
- Broil (Optional): For extra crispiness, broil for 2-3 minutes.
- Garnish and Serve: Garnish with parsley and lemon wedges before serving.
Notes
- You can use chicken breasts or drumsticks as alternatives.
- Enhance the Greek flavors by adding olives or red onions.
- Pair with tzatziki or a Greek salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
