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Greek Lemon Chicken & Potatoes

Greek Lemon Chicken & Potatoes

A simple and flavorful Greek Lemon Chicken & Potatoes recipe featuring tender bone-in, skin-on chicken pieces roasted with crispy Yukon Gold or baby potatoes in a zesty lemon-garlic marinade infused with oregano and olive oil. This one-pan meal delivers juicy chicken, perfectly roasted potatoes, and vibrant Mediterranean flavors, making it perfect for an easy, healthy, and comforting dinner.

  • Total Time: 55-60 minutes (excluding marinating time)
  • Yield: 4-6 servings 1x

Ingredients

Scale

Chicken

  • 4–6 bone-in, skin-on chicken thighs or drumsticks

Potatoes

  • 1.5 pounds Yukon Gold or baby potatoes, washed and cut into chunks

Marinade

  • Juice and zest of 2 fresh lemons
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper

Garnish (optional)

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the lemon juice and zest, minced garlic, olive oil, dried oregano, salt, and pepper until well combined. This marinade will coat both the chicken and potatoes, imparting vibrant Mediterranean flavors.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover or seal and refrigerate for at least 30 minutes, preferably a few hours or up to overnight, to maximize flavor and tenderness.
  3. Prep the Potatoes: While the chicken marinates, wash and cut the potatoes into even-sized chunks. Toss them with half of the remaining marinade to coat thoroughly and infuse lemony flavor.
  4. Arrange in Baking Dish: Preheat your oven to 425°F (220°C). Spread the marinated potatoes in a single layer on a large baking sheet or oven-safe dish. Nestle the chicken pieces skin side up on top of the potatoes, allowing chicken juices to drip onto the potatoes during roasting.
  5. Roast to Perfection: Bake for 40-45 minutes, or until the chicken skin is golden and crispy and the potatoes are tender and caramelized. Halfway through cooking, baste the chicken with pan juices and stir the potatoes gently to ensure even cooking and browning.
  6. Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Add an extra squeeze of lemon juice if desired for a burst of brightness. Serve hot, family-style, with optional lemon wedges on the side.

Notes

  • Let chicken come to room temperature for 20 minutes before roasting to ensure even cooking.
  • Use bone-in, skin-on chicken pieces for juicier meat and crispier skin.
  • High heat roasting at 425°F helps create crispy chicken skin and caramelized potatoes.
  • Do not skip marinating; even 30 minutes improves flavor and tenderness.
  • Check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Author: Lina
  • Prep Time: 15 minutes (plus at least 30 minutes marinating)
  • Cook Time: 40-45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek, Mediterranean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (1-2 chicken pieces with potatoes)
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 120 mg

Keywords: Greek lemon chicken, roasted potatoes, Mediterranean chicken, lemon garlic chicken, one pan dinner, easy chicken recipe, healthy Mediterranean meal