Greek Lemon Chicken and Potatoes - Baked and Ready in 45 Mins

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.

Course dinner

Cuisine Mediterranean

Keyword Greek Chicken and Potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 480kcal

Author Olivia Ribas

Equipment

1 Casserole

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

How to Store & Reheat Leftovers

Once they’ve cooled, place the leftovers in an airtight container and keep them in the fridge for up to 4 days. I like to store the chicken and potatoes in different containers in case I want to reheat them separately. This meal reheats well in the microwave, or you can pop it back in the oven at 325°F until it’s heated through.

Nutrition