Try this one-bread Greek lemon chicken and potato recipe for a simple weekday dinner packed with delicious flavors. This dish combines juicy boned chicken thighs with tender potatoes, all roasted in a dedicated lemon sauce made from fresh lemon, olive oil, garlic and Greek herbs. Marinated chicken sucks up all the citrus goodness to create a juicy, flavorful and engaging meal!
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Chicken skin and russet potatoes become crisp to the perfect golden brown color when baked. This is one of the chicken recipes that fill your kitchen with a wonderful aroma, and will excite your taste buds before your first bite. Whether you’re new to Greek cuisine or looking for a fresh meal, this recipe should be a staple in your kitchen.
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Why do we love it?
One-Bread Meal: The biggest part of this chicken dinner is that everything is cooked in one pan, making it easy to clean up. Perfect meal for busy weekday nights! And if you like one-bread chicken dinners, you might also love this marriage and ranch chicken and potato casserole. Easy Meal Prep: This family favorite features simple ingredients that offer bold flavours that everyone loves! Throw chicken thighs and potato wedges into the marinade and roast together in a roasting pan. It’s very easy! Perfect Mediterranean Main Dish: Combine with traditional Greek salad, azalea sauce or warm pita, this main course will straighten the authentic Mediterranean flavour to the table!
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The amount of ingredients and complete instructions can be found in the printable recipe card at the bottom of this post.
Bone Inch Thighs: The whole chicken works best with this chicken recipe. Because they are juicy and develop a lovely crust while baking. Using boneless, skinless thighs and breasts takes time to cook, but its golden, crispy skin will miss out. Russet Potato: All starchy russets are baked wonderfully and creamy and are nicely crispy, but the red and yellow potatoes (Yukon Gold potatoes) are also great, or baby potatoes. Even sweet potatoes are tasty in this Greek chicken dish. Extra Virgin Olive Oil (EVOO): EVOO is a classic and flavorful oil from Greek cuisine. Avocado oil is mild, but it works. Avoid regular butter with low smoke points and burns quickly in the oven. Lemon Juice: Always cook fresh lemon juice and baking to taste the best flavors. The bottled lemon juice has an artificial and bitter taste. For the punchy lemon flavor, add lemon zest to the marinade. Chicken Soup: Chicken stock amplifies the flavor of delicious chicken, but you can use vegetable stock instead. Garlic Cloves: I like fresh garlic, but stored chopped garlic or garlic powder pieces work in a pinch. You can replace the garlic cloves with ½ tsp garlic powder. Dried Herbs: The chicken marinade uses dried oregano, rosemary and thyme. If you have fresh herbs on hand, simply triple the amount of dried you specified to get the same level of flavor. (For example, use 2 tablespoons of fresh oregano instead of 2 teaspoons of dried oregano.) Paprika: I like the lemon and herbs really shine, so regular paprika works best. If you want to showcase the smoky flavor, use smoked paprika. Alternatively, if you need heat, place a glass of cayenne pepper or red pepper flakes. Salt: Kosher salt and coarse sea salt are ideal for roasting delicious dishes. If you are using fine table salt, make sure to reduce the amount to 1 teaspoon. Black Pepper: If you want to stick to the Mediterranean theme, choose Aleppo Pepper. It is paired beautifully with Greek lemon chicken, with a heat and slightly fruity and smoky flavor. Fresh Oregano for Decoration (Optional): Freshly chopped oregano is the perfect decoration for Greek lemon chicken and potatoes! It is a staple of Greek cuisine, bringing a brighter and more fragrant touch to the dish. If you don’t have fresh oregano, fresh parsley and thyme twigs will also be delicious! Any oregano is fine, but even better if you can find Greek oregano.
How to make Greek lemon chicken and potatoes
Peel the potatoes, cut into wedges, and dry chicken thighs with a paper towel. Beat the marinade ingredients in a large bowl. Throw the marinated chicken and potato wedges and place them in a single layer of a large casserole dish or sheet pan. Cover the baking pan with parchment and aluminum foil. Seal tightly. Bake in a preheated oven for 45 minutes, remove the sticker from the top of the potatoes and chicken and bake for another 15 minutes. Transfer the chicken and potatoes to a serving platter, spoon the lemon sauce over them, garnish with fresh oregano and fresh lemon slices.
Top tip
If you have time, marinate the chicken. For maximum flavor, let the chicken thighs in the bones sit in the marinade for at least 30 minutes and soak in Herbie Lemon Sauce. Dry the chickens and thighs. Using a paper towel, dry the chicken thighs before throwing them in the marinade. This helps the marinade stick better to the chicken skin and promote brown in the oven. Slice the potatoes evenly. Try using potatoes of close size and slice them evenly. That way they bake evenly. Add seasonings to the marinade. Dijon mustard, yellow mustard, or red pepper flakes are excellent flavor options. Seal the top of the baking dish tightly. Cover the top of the baking dish for the first 45 minutes and the chicken remains moist to prevent all the juice from evaporating. It is important to use parchment, then aluminum foil. The acid in lemon juice reacts with an aluminum frying pan or foil, which causes the foil to release a small amount of metal into the food. Discover the dish for the past 15 minutes. Bake Greek lemon chicken and potatoes at the end of cooking time guarantees the development of a crisp, golden brown crust. Spoon the juice over the chicken and potatoes. To keep the chicken juicy and flavorful, bake the finished dish with the remaining sauce. Storage. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat. Reheat the leftovers in a 350-degree oven for 15-20 minutes to make the chicken skin crisp and prevent the potatoes from getting soaked. frozen. Place the cooled chicken and potatoes in the freezer in a safe container for up to 3 months. For best results, thaw in the fridge overnight and reheat in a 375F oven. Please note that potatoes can become slightly softer after freezing.
FAQ
The bone-in skin chicken thighs remain extremely damp while baking, and their skin is beautifully raised in the oven. But boneless chicken breasts, skinned chicken breasts, or boneless skinless chicken thighs also work. However, remember that boneless chicken pieces require shorter cooking times in the bones.
Chicken thighs are cooked when the internal temperature of the chicken is instant reading thermometer at 165 degrees Fahrenheit.
yes! Marinated chicken and potato wedges can be prepared up to 24 hours in advance. Store in the fridge. When ready to cook, sit at room temperature for 20-30 minutes before baking to ensure cooking.
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Greek lemon chicken and potatoes
This one-punch Greek lemon chicken and potato recipe combines juicy boned chicken thighs with tender potatoes roasted in soft lemony sauce. Chicken and potatoes absorb all the citrus goodness and create a juicy, flavorful and charming meal!
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Serving: 8
calorie: 470kcal
Instructions
Preheat oven to 425°
Peel and cut potatoes into quarters and cut into wedges.
Pad chicken thighs are dried with paper towels.
In a large bowl, whisk together olive oil, lemon juice, chicken soup, garlic, dried oregano, thyme, rosemary, paprika, salt and pepper.
Add chicken thighs, toss and coat with marinade. In a 9×13″ baking dish, place the fragments in a single layer.
Add potato wedges to a bowl and toss and coat with a marinade. Place potato slices in a baking pan around the chicken thighs.
Cover the dish with parchment, then with aluminum foil and seal it tightly.
Bake for 45 minutes.
Remove the foil and parchment and bake for another 15 minutes until the chicken and potatoes are brown and crisp.
To serve, transfer the chicken and potatoes to a serving platter. Spoon the bread juice over them and sprinkle with fresh oregano.
Note
If you have time, marinate the chicken. For maximum flavor, let the chicken thighs in the bones sit in the marinade for at least 30 minutes and soak in Herbie Lemon Sauce.
Dry the chickens and thighs. Using a paper towel, dry the chicken thighs before throwing them in the marinade. This helps the marinade stick better to the chicken skin and promote brown in the oven.
Slice the potatoes evenly. Try using potatoes of close size and slice them evenly. That way they bake evenly.
Add seasonings to the marinade. Dijon mustard, yellow mustard, or red pepper flakes are excellent flavor options.
Seal the top of the baking dish tightly. Cover the top of the baking dish for the first 45 minutes and the chicken remains moist to prevent all the juice from evaporating. It is important to use parchment, then aluminum foil. The acid in lemon juice reacts with an aluminum frying pan or foil, which causes the foil to release a small amount of metal into the food.
Discover the dish for the past 15 minutes. Bake Greek lemon chicken and potatoes at the end of cooking time guarantees the development of a crisp, golden brown crust.
Spoon the juice over the chicken and potatoes. To keep the chicken juicy and flavorful, bake the finished dish with the remaining sauce.
Storage. Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat. Reheat the leftovers in a 350-degree oven for 15-20 minutes to make the chicken skin crisp and prevent the potatoes from getting soaked.
frozen. Place the cooled chicken and potatoes in the freezer in a safe container for up to 3 months. For best results, thaw in the fridge overnight and reheat in a 375F oven. Please note that potatoes can become slightly softer after freezing.
nutrition
Serving: 1Serving | calorie: 470kcal | carbohydrates: twenty twog | protein: 26g | fat: 31g | Saturated fat: 7g | Polyunsaturated fat: 6g | January Saturated Fat: 15g | Trans Fat: 0.1g | cholesterol: 142mg | sodium: 436mg | potassium: 785mg | fiber: 2g | sugar: 1g | Vitamin A: 261iu | Vitamin C: 13mg | calcium: 49mg | iron: 3mg
