Lemon Greek Chicken and Potatoes is a one-pan dish that yields tender potatoes and juicy, flavorful chicken. Made with minimal prep time and a quick cooking time, it’s a family-friendly meal perfect for
*This recipe was inspired by and adapted from our beautiful friend Food by Maria’s Greek Chicken and Lemon Potatoes!
Table of Contents
Greek Chicken and Potatoes Ingredients
- Potatoes – We recommend using Yukon gold potatoes, but any variety you like best will work.
- Lemon Juice – Freshly squeezed is best! This helps tenderize the meat and adds a vibrant, refreshing taste.
- Olive Oil – We love the strong, peppery taste of olive oil, but avocado oil will also work.
- Chicken – Use skin-on, bone-in chicken drumsticks and legs to achieve a crisp, golden exterior and tender, juicy center.
- Garlic – Use fresh, whole garlic cloves, and smash them with a knife or fork.
- Seasonings – Salt, black pepper, dried oregano, thyme, and garlic powder create a savory flavor that pairs fabulously with the refreshing citrus notes.
Lemon Love Affair: Cook Up a Greek Feast with Chicken and Potatoes
- Prepare. Before you begin, preheat your oven, and move the oven rack to the top third section of the oven.
- Prepare the olive oil coating. Whisk the olive oil, lemon juice, salt, pepper, dried oregano, thyme, and garlic powder in a bowl until smooth.
- Season the potatoes. Place the chopped potatoes in a large casserole dish, and add the smashed garlic cloves on top. Next, pour part of the olive oil mixture evenly over the potatoes, and toss to coat.
- Add the remaining ingredients. Arrange the chicken on top of the potatoes, and pour the remaining olive oil mixture on top. Use your hands to spread the seasonings evenly over the ingredients and ensure all the chicken and potato pieces are completely coated.
- Bake. Transfer the casserole dish to the oven, and bake until the potatoes are tender and the chicken is golden brown and has reached an internal temperature of 175 degrees Fahrenheit.
How Do You Know When Chicken is Done?
You’ll know your chicken is done when it is no longer pink but golden and crisp. Also, a meat thermometer should read 175 degrees Fahrenheit or higher when inserted into the thickest part of the poultry, away from the bone.
- Add Veggies – Add your favorite vegetables like onions, carrots, parsnips, or broccoli to the dish as it bakes.
- Opt for Boneless Chicken – Feel free to use boneless, skinless chicken, if preferred. Just note that the exterior won’t get quite as crispy and the baking time is likely to change!
- Use Chicken Breasts – For a leaner recipe, swap the dark meat chicken with chicken breasts or tenderloins instead, and adjust the baking time as needed.
- Use Different Herbs and Spices – Mix and match your favorite herbs and spices including options like fresh parsley, cilantro, or paprika to switch up the flavor and make it your own.
- Add Cheese – For a pop of tangy flavor include a sprinkle of feta cheese, goat cheese, or parmesan over the finished dish.
Tips and Tricks
- Marinade the Chicken – For even more flavorful chicken, coat it in the olive oil mixture, and let it rest in the refrigerator for at least 30 minutes or up to two hours before cooking.
- Avoid Overcrowding – Some overlap is inevitable. However, to ensure all the ingredients cook evenly, do your best to arrange everything in a single layer. Use two dishes, if needed!
- Rest the Chicken – Once it is removed from the oven, allow your Greek chicken and potatoes to rest for at least five minutes before serving. This allows for the natural juices in the chicken to redistribute, keeping it tender and juicy.
- Meal Prep – Make a big batch of this recipe, and store leftovers for easy meals throughout the week!
This baked Greek chicken and potatoes recipe can easily be served as a complete meal on its own. However, if you’re feeding a crowd or want to add extra nutrients, try pairing it with side dishes and appetizers such as:
- Pita Bread or No Knead Cheesy Focaccia Bread
- Phyllo Spanakopita Roll
- Lebanese Fattoush Salad
- Easy Baked Carrots
Lemon Greek Chicken and Potatoes
- 1/2 cup olive oil
- Juice of 3 lemons
- 2 teaspons salt
- 1 teaspoon black pepper
- 2 Tablespoons dried oregano
- 1 teaspoon thyme
- 2 teaspoons garlic powder
- 5 medium yellow-fleshed potatoes cut into wedges and halved (about 1 1/2 – 2 inch pieces)
- 10 garlic cloves smashed
- 6 skin-on bone-in chicken drumsticks and legs
- Preheat the oven to 400 degrees Fahrenheit. Move the oven rack to the top third of the oven.
- In a bowl, combine the olive oil, lemon juice, salt, pepper, dried oregano, thyme, and garlic powder. Mix well.Juice of 3 lemons, 1/2 cup olive oil, 2 teaspons salt, 1 teaspoon black pepper, 2 Tablespoons dried oregano, 1 teaspoon thyme, 2 teaspoons garlic powder
- Place the chopped potatoes in a large casserole dish.5 medium yellow-fleshed potatoes
- Add the smashed garlic cloves to the potatoes.10 garlic cloves
- Pour 1/2 the olive oil and lemon juice mixture over the potatoes and smashed garlic. Toss to coat the potatoes evenly.
- Arrange the chicken drumsticks and legs on top of the potatoes, and pour the rest of the olive oil mixture on top.6 skin-on
- Use two hands to spread the seasonings evenly over the chicken and potatoes. Toss them slightly to ensure an even coating. Then, arrange the chicken pieces back on top of the potatoes.
- Bake for about 1 hour and 10 minutes or until the potatoes are very tender and the chicken is a deep golden brown and has reached an internal temperature of 175 degrees Fahrenheit.
Nutrition information is automatically calculated, so should only be used as an approximation.