Greek Lemon Chicken with Roasted Potatoes
Greek Lemon Chicken with Roasted Potatoes is a traditional and beloved dish in Greek cuisine. It features juicy chicken pieces baked with tender potatoes in a vibrant, aromatic bath of lemon juice, garlic, oregano, and olive oil. The result is golden, crispy-skinned chicken and deeply flavored potatoes — all in one pan. This dish is simple, rustic, and perfect for a weeknight dinner or a weekend gathering.
⏱ Time Breakdown
Prep Time: 15 minutes
Marinate Time (optional): 30 minutes to overnight
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4–6
Ingredients
For the Chicken & Potatoes:
6 bone-in, skin-on chicken thighs or drumsticks (or a whole chicken cut into parts)
4–5 medium Yukon Gold or russet potatoes, peeled and cut into wedges
3 tbsp olive oil
Juice of 2 large lemons (about ⅓ cup)
Zest of 1 lemon
4–5 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme (optional)
Salt and freshly ground black pepper, to taste
½ cup chicken broth or water
2 tbsp olive oil (optional, dotted over before baking)
Garnish (optional):
Fresh parsley or oregano
Lemon wedges
Instructions
Step 1: Marinate (Optional but Recommended)
1. In a large bowl or zip-top bag, combine chicken, olive oil, lemon juice, garlic, lemon zest, oregano, thyme, salt, and pepper.
2. Toss well to coat.
3. Cover and marinate in the fridge for at least 30 minutes or up to 12 hours.
Step 2: Prepare the Oven & Pan
1. Preheat oven to 400°F (200°C).
2. Grease a large baking dish or sheet pan.
Step 3: Arrange and Bake
1. Place potatoes in the baking dish and season lightly with salt and pepper.
2. Nestle marinated chicken pieces among the potatoes.
3. Pour in the remaining marinade and ½ cup broth over the top.
4. Dot with olive oil.
5. Bake uncovered for 50–60 minutes, basting with pan juices once or twice.
6. For extra crisp skin and browned edges, broil for the last 5–8 minutes.
Step 4: Serve
1. Let rest for 5 minutes.
2. Garnish with chopped parsley and serve with lemon wedges.
Notes
Chicken Thighs: stay juicier during roasting than breasts, but you can use any cuts.
Potato Tip: Cut potatoes in similar sizes for even cooking.
Crispy Tip: For extra crispness, finish under the broiler.
Butter: Optional but adds richness to the lemony pan sauce.
Tips
Marinate overnight for the best flavor — especially for bone-in chicken.
Use waxier potatoes (like Yukon Gold) for better texture.
Add a pinch of smoked paprika or crushed red pepper flakes for depth or heat.
For extra brightness, sprinkle with fresh lemon juice just before serving.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
A: Yes, marinate and prep ahead, then roast before serving. Leftovers reheat well too.
Q: Can I use boneless chicken?
A: Yes, reduce bake time to 35–40 minutes to avoid drying out.
Q: Can I add vegetables?
A: Absolutely! Add carrots or green beans during the last 20–25 minutes of baking.
Q: Is it okay to skip the butter?
A: Yes — olive oil alone is fine. Butter just adds extra richness.
Q: What to serve it with?
A: A simple Greek salad, tzatziki, or warm pita makes a great pairing.
Nutritional Information
Calories: 420
Protein: 28g
Carbohydrates: 24g
Fat: 25g
Fiber: 3g
Sugars: 1g
Sodium: 360mg