Greek Lemon Chicken & Potatoes – Big Flavor, No Fuss!

Juicy, golden-crisp chicken. Roasted potatoes soaked in garlicky, lemony goodness. All in one pan with minimal effort. Sound good? This Greek Lemon Chicken & Potatoes is the kind of dinner you’ll want on repeat—bold Mediterranean flavors, easy prep, and a guaranteed crowd-pleaser. Perfect for weeknights, family feasts, or whenever you need a meal that’s effortlessly delicious. Ready to dig in? Let’s get cooking!

Greek Lemon Chicken and Potatoes – A One-Pan Wonder

This Greek lemon chicken and potatoes recipe is pure comfort—crispy, golden chicken, perfectly roasted potatoes, and a zesty, garlicky kick. It’s budget-friendly, easy to throw together, and absolutely bursting with flavor. Trust me, once you make this, you’ll be hooked!

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Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Lemon Chicken & Potatoes

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 1140kcal

Ingredients

4 lbs skin-on, bone-in 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 1 tsp fresh oregano, chopped (for garnish)

Instructions

Prep Like a Pro
Preheat your oven to 425°F (220°C). Lightly oil a large roasting pan—because nobody likes a sticky mess!
Flavor Boost
In a big bowl, toss the chicken and potatoes together. Pour in the lemon juice and olive oil, then add the minced garlic, dried oregano, salt, rosemary, black pepper, and a touch of cayenne for a little heat. Give everything a good mix—get those flavors working!
Roast to Perfection
Arrange the chicken skin-side up in the roasting pan, nestle the potatoes around it, and drizzle ⅔ cup of chicken broth over the top. Don’t waste any of that marinade—pour every last drop from the bowl onto your chicken and potatoes.
Let the Oven Work Its Magic
Pop the pan into the oven and roast for 20 minutes. Then, give everything a toss, making sure the chicken ends up skin-side up again. Continue baking for another 25 minutes, or until the chicken is beautifully browned and registers 165°F (74°C) on a meat thermometer.
Crispy Potato Time!
Move the chicken to a serving platter and keep it warm. Turn on your broiler (or crank up the heat) and let those potatoes crisp up under the broiler for about 3 minutes. They should be golden and slightly crispy—perfection!
The Finishing Touch
Transfer the potatoes to the platter with the chicken. Now, let’s make that pan sauce shine! Place the roasting pan on the stovetop over medium heat, pour in the remaining ⅓ cup of chicken broth, and scrape up all those delicious browned bits. Strain the pan juices and drizzle them over your chicken and potatoes.
Garnish and Serve!
Sprinkle everything with fresh oregano, serve it up, and enjoy every juicy, lemony bite.

Notes

This dish is proof that simple ingredients can create unforgettable flavors. Pair it with a crisp salad or some warm pita, and you’ve got a Mediterranean feast right at home!

Want more crunch? Try adding a sprinkle of feta cheese before serving. Hungry for extra zest? A squeeze of fresh lemon juice at the end takes it to another level.

Enjoy—and get ready for everyone to ask for seconds!

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