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.
Olivia’s Personal Note
When I need a meal that’s low effort but a 10/10 on flavor, I reach for my Baked Chicken Thighs with Potatoes or my Chicken Thighs with Rice. As you can probably tell, we’re a little obsessed with chicken thigh recipes over here! That’s why I’m always creating new chicken thigh dinners for my family and they always love them.
Today, I’m sharing this delicious Baked Greek Lemon Chicken and Potatoes recipe. It’s one of my all-time favorite one-pan meals, and I can have it on the table 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, a simple Greek quinoa salad or Parmesan green beans. 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 at m400°F (200°C) 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
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.
Check internal temperature – Use a meat thermometer to check when the chicken is cooked through; it should read 165°F at the thickest part of the chicken thigh.
Greek Lemon Chicken and Potatoes – Baked and Ready in 45 Mins
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
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! 💛