If you love savoring zesty, comforting meals with minimal fuss, then the One Pan Greek Lemon Chicken and Potatoes Recipe is about to become your new go-to. This vibrant dish masterfully balances the bright tang of fresh lemon juice and the aromatic punch of oregano with tender, juicy chicken breasts and golden, roast-to-perfection baby potatoes. It’s a brilliantly simple recipe that combines bold Mediterranean flavors in one pan, making cleanup a breeze and every bite a celebration of wholesome goodness.
Ingredients You’ll Need
Getting this dish right is all about using fresh, quality ingredients that pack flavor and texture without overwhelming the simplicity of the recipe. Each component plays a key role in creating that perfect balance of taste, from the brightness of lemon to the hearty softness of the potatoes.
- 4 boneless, skinless chicken breasts: These lean cuts absorb the marinade beautifully, ensuring tender, flavorful meat.
- 4 cloves fresh garlic, minced: Garlic adds an irresistible depth and warmth to the dish.
- 1/2 cup freshly squeezed lemon juice: Fresh lemon juice is crucial for that authentic Greek tang and brightness.
- 1/4 cup extra virgin olive oil: Olive oil provides richness and helps crisp up the potatoes and chicken skin perfectly.
- 1 lb baby potatoes, halved: These provide a lovely, creamy texture and soak up all the zesty marinade flavors.
- 2 tsp dried oregano (preferably Greek): The oregano brings an herbaceous note that screams Mediterranean charm.
- Salt and pepper to taste: Essential for seasoning and bringing everything together.
- Fresh parsley (optional for garnish): Adds a splash of fresh green and a subtle herbal finish.
How to Make One Pan Greek Lemon Chicken and Potatoes Recipe
Step 1: Prepare the Oven and Marinade
Start by preheating your oven to 400°F (200°C), which will give you that perfect roasting temperature for getting the chicken golden and the potatoes tender. Meanwhile, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper in a large bowl. This marinade is the magic touch—its bright and savory notes infuse the chicken and potatoes with unforgettable flavor.
Step 2: Marinate the Chicken
Place the boneless, skinless chicken breasts into the bowl with the marinade. Make sure each piece gets a generous coating by gently tossing or turning them in the mixture. This step is key for tender, juicy chicken that’s bursting with lemony goodness.
Step 3: Add the Potatoes
Halve the baby potatoes and add them right into the same bowl. Toss the potatoes so they’re evenly coated with the marinade along with the chicken. This ensures the potatoes soak up those delicious flavors rather than staying dry and bland.
Step 4: Arrange Everything in the Baking Dish
Transfer the chicken breasts and potatoes to a baking dish, spreading them out in a single layer. This layout helps each piece roast evenly, getting beautifully golden and crisp where it matters most. Crowding the pan can cause steaming, so give everything some space to breathe.
Step 5: Bake to Perfection
Pop the baking dish into your preheated oven and roast for 30 to 35 minutes. Keep an eye out for golden-brown chicken that’s cooked through and tender potatoes with slightly crispy edges. This is when the smells of garlic, lemon, and oregano fill your kitchen, signaling a meal ready to dazzle.
How to Serve One Pan Greek Lemon Chicken and Potatoes Recipe
Garnishes
Adding fresh parsley right before serving brings a fresh, green vibrancy that brightens up the dish visually and adds a gentle herbal note. A final drizzle of good-quality olive oil or extra squeeze of lemon juice can also enhance the flavors and presentation, making the meal feel truly special.
Side Dishes
This One Pan Greek Lemon Chicken and Potatoes Recipe is a complete meal on its own, but if you want to round it out, consider pairing it with a crisp Greek salad loaded with cucumbers, tomatoes, olives, and feta cheese. Alternatively, a side of warm pita bread or a scoop of creamy tzatziki sauce can complement the citrus and oregano flavors wonderfully.
Creative Ways to Present
For a festive touch, serve the chicken and potatoes on a rustic wooden board or a brightly colored patterned ceramic platter. Scatter some crumbled feta or kalamata olives around for even more Mediterranean flair. Personalizing your presentation adds that extra wow factor when feeding guests or simply enjoying a special weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Leftovers from the One Pan Greek Lemon Chicken and Potatoes Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next day’s meal just as delightful if not more so.
Freezing
If you want to prepare this dish ahead of time or save some for a future craving, freezing is possible. Place cooked portions into freezer-safe containers or bags and freeze for up to 2 months. To avoid sogginess, separate the chicken from the potatoes if possible before freezing.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) to help crisp the potatoes back up and warm the chicken evenly without drying it out. Avoid microwaving if you want to retain that fresh-roasted texture and maximum flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and tend to be juicier and more forgiving during cooking. Just adjust the baking time slightly depending on the size of the pieces.
Do I need to peel the baby potatoes?
No need to peel baby potatoes since their tender skin is edible and adds texture and nutrients. Just make sure to wash them thoroughly before cutting in half.
Can I make this recipe dairy-free and gluten-free?
Yes, this One Pan Greek Lemon Chicken and Potatoes Recipe is naturally dairy-free and gluten-free, making it a fantastic option for those with dietary restrictions without sacrificing any flavor.
What if I don’t have fresh lemon juice?
While fresh lemon juice is ideal for the best bright flavor, bottled lemon juice can be used in a pinch. Use about half the amount, since bottled juice tends to be more concentrated and less vibrant.
Is there a way to add more vegetables to this dish?
Certainly! You can toss in sliced bell peppers, cherry tomatoes, or green beans with the chicken and potatoes before baking. Just keep in mind cooking times may vary slightly depending on the vegetables you add.
Final Thoughts
This One Pan Greek Lemon Chicken and Potatoes Recipe is one of those rare gems that combines ease, flavor, and the joy of sharing a delicious meal. It’s perfect for busy weeknights or casual gatherings with friends and family. I wholeheartedly encourage you to give it a try and watch how it quickly becomes a beloved staple in your kitchen repertoire.
Print
One Pan Greek Lemon Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a simple, flavorful, and wholesome meal featuring juicy chicken breasts and tender baby potatoes roasted together with a zesty lemon-garlic marinade infused with oregano. Perfect for a quick weeknight dinner, this dish combines Mediterranean flavors with easy prep and minimal cleanup.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano (preferably Greek)
- Salt and pepper to taste
Potatoes:
- 1 lb baby potatoes, halved
Garnish (optional):
- Fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot and ready for roasting the chicken and potatoes evenly.
- Prepare the marinade: In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until well combined, creating a bright, aromatic marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade, turning them to coat thoroughly and allow the flavors to penetrate the meat.
- Add the potatoes: Halve the baby potatoes and add them to the bowl with the marinated chicken. Toss gently to coat the potatoes with the marinade as well.
- Arrange in baking dish: Transfer the chicken breasts and potatoes in a single layer to a large baking dish, ensuring even spacing for proper roasting.
- Bake until cooked: Place the baking dish in the preheated oven and roast for 30-35 minutes, or until the chicken is golden brown on the outside and cooked through, and the potatoes are tender when pierced with a fork.
- Garnish and serve: Optionally sprinkle freshly chopped parsley over the chicken and potatoes before serving to add a pop of color and fresh flavor.
Notes
- You can substitute chicken thighs for a juicier option, adjusting the cooking time as needed.
- If baby potatoes are not available, use quartered regular potatoes.
- Let the chicken rest for 5 minutes after baking to allow juices to redistribute.
- For a more intense lemon flavor, add lemon zest to the marinade.
- Make sure to check the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
