Enjoy your new go-to weeknight recipe: Greek Lemon Chicken and Potatoes. Chicken thighs are marinated in a homemade lemon and herb blend, then layered over buttery Yukon Gold potatoes, allowing the flavors to soak in as everything bakes to golden, crispy perfection. Ready in just 45 minutes, this one-pan dish is a flavorful, fuss-free dinner everyone will love.
When I need a meal that’s low effort but 10/10 on flavor, I reach for my Chicken Thighs and Potatoes with Balsamic Sauce or this delicious Baked Greek Lemon Chicken and Potatoes recipe. They’re two of my all-time favorite one-pan meals, and I can make them in under an hour—including prep time.
I marinate the chicken while I dice the potatoes, then layer everything in a baking dish and let the oven do the rest. I’m obsessed with the flavors and textures, and everything about this dish!
I like to serve it with chopped Mediterranean salad. They are both incredibly fresh and have similar tangy flavors that complement the chicken and potatoes really well.
Gather These Ingredients
Chicken thighs — I’ve always preferred bone-in, skin-on chicken thighs for this recipe because they stay extra juicy and flavorful, and that crispy golden skin is just too good to pass up, but chicken drumsticks also work great. I don’t recommend chicken breasts because they don’t hold up to the longer cooking time and tend to dry out.
Potatoes — I’ve tested this recipe using all kinds of potatoes, and you really can use whatever you have on hand. I love the buttery texture of Yukon Gold potatoes, but red potatoes, fingerlings or Russet potatoes would work well.
Homemade marinade — The lemony marinade is what makes this Greek lemon chicken and potatoes so iconic. Please use fresh lemon juice for the best flavor. I also add honey, Dijon mustard, plenty of garlic, and lots of seasonings. I’ve made this marinade a million times, and everything just works so well together.
Let’s Make Green Lemon Chicken And Potatoes
First: Peel and dice the potatoes into large pieces and season them with olive oil, salt, and pepper. Then, arrange the potatoes into a single layer in a greased baking dish.
Second: Combine all of the marinade ingredients in a large bowl and use a fork or a whisk to mix the Greek chicken marinade until it’s smooth.
Then: Coat all sides of the chicken thighs really well in the marinade and let them sit for 15 minutes. I like to get the chicken marinating first, so I can prep the potatoes while it rests.
Finally: Arrange the Greek chicken thighs skin-side up on top of the potatoes. Bake it all for about 45 minutes or until the potatoes are fork-tender and the chicken reaches 165°F.
Add The Finishing Touches
This part is optional, but I like to turn on the broiler during the last few minutes of cooking. This makes the top of the chicken and the potato edges extra crispy and irresistible.
For max flavor, I always spoon the pan drippings over the chicken. Then, just before serving, I’ll add some fresh parsley and lemon slices. It gives the Greek chicken and potatoes a little extra brightness and elevates the whole presentation.
Olivia’s Recipe Tips
- If I’m making a larger batch of this recipe, I’ll use two baking dishes to make sure everything has plenty of room and that your pan isn’t overcrowded.
- Cut the potatoes into similar-sized pieces so they all cook at the same time.
- Let the chicken thighs rest for at least 5 minutes before serving. This way, the chicken has time to settle and soak up all of the delicious pan drippings.
- Use a meat thermometer to tell when the chicken is cooked through. It should read 165°F at the thickest part of the chicken thigh.
Reader-Favorite Chicken and Potato Meals
Greek Lemon Chicken and Potatoes – Baked and Ready in 45 Mins
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Ingredients
- 5 medium Yukon Gold potatoes peeled and cut into large chunks
- ¼ cup + 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- ½ tsp paprika
- 4 garlic cloves minced
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 6 chicken thighs bone-in and skin-on (excess skin trimmed)
- Cooking spray
- Freshly chopped parsley for garnish
- 5 lemon slices for garnish
Equipment
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cut the potatoes into large chunks. Place them in a large bowl.
- In a separate bowl, whisk together ¼ cup of olive oil, lemon juice, Dijon mustard, honey, dried oregano, paprika, minced garlic, garlic powder, onion powder, salt, and pepper.
- Add the chicken thighs to the marinade and coat them evenly. Let the chicken marinate for about 15 minutes.
- Lightly grease a large baking dish with cooking spray. Spread the potatoes in a single layer, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Place the marinated chicken thighs on top of the potatoes.
- Roast for 40–45 minutes, or until the chicken is fully cooked and golden brown, and the potatoes are tender.
- Remove from the oven and garnish with freshly chopped parsley. Add lemon slices on top, if desired, for extra flavor and presentation.
Tips
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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