Greek Lemon Chicken and Potatoes

One pan. Bold Greek flavors. Crispy, golden perfection.

If you’re looking for a no-fuss dinner that delivers big flavor with minimal effort, this Greek Lemon Chicken and Potatoes is your answer.

Juicy, lemony chicken roasts alongside garlicky, herb-infused potatoes—soaking up every bit of that zesty, savory goodness.

Why you’ll love it:

One-pan wonder = less cleanup
Budget-friendly = simple, everyday ingredients
Crowd-pleaser = family-approved, guaranteed

Let’s get cooking—your kitchen is about to smell incredible!

For the Greek Lemon Chicken

Chicken Thighs – Bone-in, skin-on for maximum flavor and juiciness.
Olive Oil – Helps crisp up the chicken and enhances the flavor.
Fresh Lemon Juice – The key ingredient for that signature Greek tang.
Garlic – Adds bold, aromatic depth to the dish.
Dried Oregano – A staple in Greek cooking, bringing earthy, herby goodness.
Kosher Salt & Black Pepper – Enhances the flavors and balances the acidity.
Cayenne Pepper – Just a pinch for a subtle heat boost.

For the Potatoes

Russet Potatoes – Peeled and quartered for a hearty bite.
Dried Rosemary – Gives the potatoes a fragrant, woodsy taste.
Chicken Broth – Keeps the potatoes moist and infuses them with extra flavor.
Fresh Oregano (for garnish) – A fresh, vibrant finishing touch.

Greek Lemon Chicken and Potatoes

This classic Greek dish features crispy, lemony chicken with garlic and herb-roasted potatoes—all baked in one pan for an easy, flavorful meal. Perfect for a crowd and budget-friendly!

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Course: Main Course

Cuisine: Greek-inspired

Keyword: Greek Lemon Chicken & Potatoes

Prep Time: 10 minutes

Cook Time: 49 minutes

Total Time: 1 hour

Servings: 4

Calories: 2240kcal

Ingredients

4 lbs bone-in, skin-on chicken thighs
3 russet potatoes, peeled and quartered
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
1 tbsp dried oregano
1 tbsp kosher salt
1 tsp dried rosemary
1 tsp freshly ground black pepper
1 pinch cayenne pepper
1 cup chicken broth, divided
1 tsp fresh oregano, chopped (for garnish)

Instructions

Preheat Oven: Set oven to 425°F (220°C) and lightly oil a large roasting pan.
Marinate: In a large bowl, toss the chicken and potatoes with lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne until well coated.
Assemble: Arrange chicken skin-side up in the roasting pan. Nestle potatoes around the chicken and drizzle with ⅔ cup of chicken broth. Pour any remaining marinade over the top.
Bake & Toss: Roast for 20 minutes, then toss the potatoes and turn the chicken skin-side up again.
Finish Cooking: Continue baking for about 25 more minutes, or until the chicken is golden brown and registers 165°F (74°C) on an instant-read thermometer. Transfer chicken to a serving platter and keep warm.
Broil the Potatoes: Toss the potatoes in the pan juices, then broil for about 3 minutes until crispy. Transfer to the platter with the chicken.
Make the Pan Sauce: Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth and scrape up the browned bits. Strain the pan juices and drizzle over the chicken and potatoes.
Serve: Sprinkle with fresh oregano and enjoy!

Nutrition

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1. Can I use different cuts of chicken?

Yes! While bone-in, skin-on thighs are ideal for flavor and juiciness, you can swap them for drumsticks or bone-in breasts. Just keep an eye on cooking times—breasts may cook a little faster!

2. What type of potatoes work best?

Yukon Golds are a great choice since they hold their shape and soak up the lemony goodness. If you prefer a softer, fluffier texture, go with russet potatoes.

3. How do I get crispy chicken skin?

Make sure to pat the chicken dry before seasoning. Roast it skin-side up and avoid overcrowding the pan. For extra crispiness, pop it under the broiler for the last few minutes!

4. Do I need to marinate the chicken?

Not a must, but it makes a difference! If you have time, marinate for 2+ hours (or overnight) to really let those Greek flavors soak in. Short on time? Toss everything together right before cooking—it’ll still be delicious.

5. Can I add more veggies?

Absolutely! Bell peppers, carrots, onions, or even zucchini will roast beautifully alongside the chicken and potatoes. Just make sure to cut them into similar-sized pieces so they cook evenly.

Now, go enjoy this Greek-inspired masterpiece!

Greek Lemon Chicken and Potatoes