Greek Lemon Chicken and Potatoes is a one pan dinner built for busy weeknights. Chicken thighs marinate in a lemon, honey, and Dijon mustard blend, then bake right on top of Yukon Gold potatoes so every drippings-soaked bite gets that bright, Mediterranean flavor. From fridge to table, you’re looking at about an hour, and only 15 minutes of that is hands on.
The One Pan Dinner My Family Actually Fights Over
When I need a meal that’s low effort but a 10/10 on flavor, this is the one I reach for, right alongside my Baked Chicken Thighs with Potatoes. It’s become one of our regular weeknight dinners, and Thomas asks for the crispy potato edges specifically, not even the chicken.
I marinate the chicken for 15 minutes while I dice the potatoes, not hours. I’ve tested this one up to 2 hours in the fridge, and while it doesn’t hurt, the lemon and salt in the marinade work fast enough that 15 minutes already gets you real flavor. On a weeknight, that matters more than a recipe that sounds impressive but never gets made.
My favorite way to round this out is with my Greek quinoa salad and a chopped Mediterranean salad on the side. It has the same tangy, herby flavors as the chicken, and it comes together in the time it takes the oven to finish.
Gather These Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
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.
Note: Boneless thighs work too. If that’s what you have, boneless thighs work fine. Roast at the same 400°F, just start checking at the 30 to 35 minute mark since they’ll cook faster without the bone.
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 Greek 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 until the potatoes are fork-tender and the chicken reaches 165°F.
Why I don’t add broth to the pan: A lot of Greek chicken and potato recipes add a splash of broth or water to the baking dish. I’ve tested it both ways, and I skip it on purpose. Without the extra liquid, the potato edges actually crisp up in the oven instead of steaming, which is the texture I want here.
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
Avoid overcrowding – 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 the pan isn’t overcrowded.
Even potato cuts – Cut the potatoes into similar-sized pieces so they all cook at the same time.
Rest before serving – Let the chicken thighs rest for at least 5 minutes before serving so the juices settle and soak up all the delicious pan drippings.
Greek Lemon Chicken and Potatoes with Honey and Dijon Mustard
Video
Equipment
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
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.
Notes
To reheat: Reheat in the oven at 325°F until warmed through, or use the microwave for a faster option.
To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Does it need to be bone in or can I use boneless chicken thighs
Yes you can use boneless thighs.
Here is the instruction: Roast at the same oven temperature but reduce the time by about 10-15 minutes (start checking around 30-35 minutes).
What temperature should you cook the chicken. 350, 375, 400??
It’s at 400°F (200°C). You can see this info on the recipe card below the post.
Absolutely delicious! I always believe posted recipes are a canvas, so I added things we enjoy, just for some umami and protein. That said, it’s delicious on its own. I did add olives and feta half way through, with roasted honey pistachios drizzle afterwards. Thanks for a delicious and quick recipe!
So happy you enjoyed it! 😊 I love how you made it your own — olives, feta, and honey pistachios sound amazing. Thanks so much for sharing and for trying the recipe! 💛
First time cooking this recipe for Sunday dinner. Prepare food for other tenants in the building to share. Thanks again for this delicious recipe. Will be back next week! Toni
Thank you so much, Toni! 😊 That makes me so happy to hear. I love that you made it to share with the other tenants too — what a lovely Sunday dinner idea! So glad everyone enjoyed it, and I can’t wait to have you back next week ❤️