Easy Greek Lemon Chicken & Potatoes Recipe
There’s something magical about the cozy, sun-soaked flavors in this Easy Greek Lemon Chicken & Potatoes Recipe. Juicy, golden chicken, creamy wedges of potato, zesty lemon and fragrant oregano: this dish is impossibly simple yet bold and brimming with Mediterranean comfort. Every bite sings of bright citrus, earthy herbs, and irresistible crispiness, making it perfect for family dinners or an impressive weekend feast with friends. This recipe takes wholesome ingredients and turns them into a tray of pure joy you’ll want to make again and again.
Ingredients You’ll Need
Pulling together this Easy Greek Lemon Chicken & Potatoes Recipe couldn’t be easier. These everyday ingredients are essential to the signature flavor, caramelization, and mouthwatering aroma that define this classic Greek dish.
- Chicken thighs (4 bone-in, skin-on): These stay juicy and develop the crispiest, most flavorful skin during roasting!
- Yukon gold potatoes (4 medium, cut into wedges): Their creamy texture and buttery taste perfectly soak up all the lemony pan juices.
- Olive oil (1/4 cup): A rich, peppery base that helps everything roast beautifully and carries the bright flavors.
- Fresh lemon juice (1/4 cup, about 2 lemons): This brings tang and freshness, essential for that classic Greek zing!
- Lemon zest (1 tablespoon): For a punch of citrus aroma that takes the dish from good to unforgettable.
- Garlic cloves (4, minced): Roasts into sweet, aromatic bites that melt into the potatoes and chicken.
- Dried oregano (1 tablespoon): The backbone of Greek cooking, adding earthy, piney notes everyone will recognize.
- Salt (1 teaspoon): A must for bringing out all the hidden flavors in both chicken and potatoes.
- Black pepper (1/2 teaspoon): For a gentle kick and warmth in every mouthful.
- Paprika (1/2 teaspoon): A hint of smokiness and vibrant color for added depth.
- Chicken broth (1/4 cup): Keeps everything satisfyingly moist as it roasts and melds the juices together.
- Optional garnish: Chopped fresh parsley and lemon slices: These brighten your finished platter and make every serving look absolutely irresistible.
How to Make Easy Greek Lemon Chicken & Potatoes Recipe
Step 1: Preheat Your Oven and Prep
Start by heating your oven to 400°F (200°C). This robust temperature is perfect for crisping chicken skin while allowing the potatoes to develop that crave-worthy golden edge. While your oven comes to temperature, get your ingredients prepped and ready—your kitchen will already start to fill with those inviting Greek aromas.
Step 2: Make the Greek Marinade
Whisk up the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, black pepper, and paprika in a big bowl. This simple mix is the secret, infusing every bite with sunshine-bright flavor. Take an extra minute to really combine everything well—this is where the magic begins!
Step 3: Toss Chicken and Potatoes
Add those chicken thighs and potato wedges right into your vibrant marinade, turning and tossing until everything is glossy and coated. Give the chicken a little extra rub with your hands to work that flavor under the skin. Letting it sit for even 15 to 30 minutes before roasting means even more depth!
Step 4: Arrange in the Baking Dish
Grab a large baking dish or sheet pan, and lay out the chicken and potatoes in a single layer. Scatter the potatoes evenly among the chicken, skin side up for the chicken. Pour the chicken broth gently around (not over) everything—this helps the bottom stay juicy as the top beautifully caramelizes.
Step 5: Roast to Perfection
Slide your tray into the oven and let the Easy Greek Lemon Chicken & Potatoes Recipe roast for 45 to 50 minutes. About halfway through, flip the potatoes so both sides become gorgeously golden. The chicken will emerge succulent with crisp skin, and the potatoes will be tender and bursting with roasted flavor. For a little extra crunch, pop it under the broiler for 2 to 3 minutes at the end.
Step 6: Garnish and Serve
Once out of the oven, hit your platter with a flurry of fresh parsley and lemon slices. This final flourish makes the whole thing look (and taste!) even more inviting. Stand back and admire your handiwork—no one will believe how easy it was to make this Greek feast!
How to Serve Easy Greek Lemon Chicken & Potatoes Recipe
Garnishes
A final sprinkle of freshly chopped parsley and bright lemon slices transforms the Easy Greek Lemon Chicken & Potatoes Recipe into a showstopper. The herbs add color and freshness that pop against the golden potatoes and those sunny lemon rounds tie the flavors together, reminding everyone what makes this dish so special. Don’t be afraid to add an extra squeeze of lemon just before serving for even more zing!
Side Dishes
You can never go wrong pairing this with a classic Greek salad—the juicy tomatoes, crisp cucumber, olives, and creamy feta balance the warmth of the baked dish perfectly. Or, spoon some cool and tangy tzatziki alongside for dipping your potatoes and chicken. If you want a heartier meal, warm pita bread to soak up all those delightful pan juices is an absolute must!
Creative Ways to Present
For a rustic approach, serve the Easy Greek Lemon Chicken & Potatoes Recipe straight from the baking tray at the table, family-style. To impress guests, transfer the chicken and potatoes to a large white platter, surround with parsley and lemon, and drizzle a bit of the pan juices over the top. Trying a “deconstructed” plating? Lean each potato wedge against a chicken thigh and scatter fresh dill or crumbled feta for a modern touch.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Easy Greek Lemon Chicken & Potatoes Recipe keep beautifully in the refrigerator. Simply transfer cooled chicken and potatoes to an airtight container and refrigerate for up to three days. The flavors deepen and meld overnight, so tomorrow’s lunch may taste even better!
Freezing
You can freeze this recipe if you want to plan ahead for busy nights! Place the fully cooked and cooled chicken and potatoes into freezer-safe containers or zip-top bags, removing as much air as possible. They’ll keep their flavor and texture for up to two months. Thaw overnight in the fridge for best results.
Reheating
To reheat, arrange the chicken and potatoes on a baking sheet and warm in a 350°F oven until hot, about 15–20 minutes. If you want to restore some of that roasted crispness, finish with 3 minutes under the broiler. A quick zap in the microwave works in a pinch, but oven reheating will keep things closer to just-cooked perfection.
FAQs
Can I use chicken drumsticks or boneless chicken instead?
Absolutely! Chicken drumsticks or boneless, skinless thighs work well in the Easy Greek Lemon Chicken & Potatoes Recipe—just watch the cooking time, as boneless chicken may cook a bit faster. Whatever you choose, the marinade will infuse the meat with loads of flavor.
What if I only have russet potatoes?
Russet potatoes are a fine substitute if Yukon golds aren’t available. They’ll crisp up nicely around the edges but may not be quite as buttery inside. Just cut them into similar-sized wedges so everything roasts evenly.
Can I prepare this dish ahead of time?
Definitely! You can toss the chicken and potatoes in the marinade and refrigerate (covered) for up to a day before roasting. This gives the flavor extra time to develop and makes serving dinner a breeze—just pop the tray straight into the oven.
How do I know when the chicken is fully cooked?
Check for an internal temperature of at least 165°F at the thickest part of the thigh, away from the bone. The juices should run clear and the skin will be golden and crisp. If the potatoes are tender and the tops are browned, dinner is ready!
Is this Easy Greek Lemon Chicken & Potatoes Recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a fantastic choice for those with special dietary needs or anyone who loves a fresh, wholesome homemade meal.
Final Thoughts
If you’re ready for a new dinner favorite, don’t hesitate—give this Easy Greek Lemon Chicken & Potatoes Recipe a spot in your weekly lineup. With minimal prep and maximum flavor, it brings a sunny Greek vibe right to your table, every single time. You’ll be amazed at how something so simple creates so much joy and togetherness around the dinner table!
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Easy Greek Lemon Chicken & Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Greek Lemon Chicken & Potatoes recipe is a flavorful and satisfying meal that brings the taste of the Mediterranean to your table. Tender chicken thighs and crispy potatoes are roasted with a zesty lemon-oregano marinade, creating a deliciously comforting dish.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
Potatoes:
- 4 medium Yukon gold potatoes, cut into wedges
Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Others:
- 1/4 cup chicken broth
- Optional garnish: chopped fresh parsley and lemon slices
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and paprika.
- Coat chicken and potatoes: Add the chicken thighs and potato wedges to the marinade, tossing until well coated.
- Roast: Transfer the chicken and potatoes to a baking dish. Roast for 45–50 minutes, flipping potatoes halfway, until chicken is cooked through and potatoes are tender.
- Broil (optional): For crispier skin, broil for 2–3 minutes. Garnish with parsley and lemon slices before serving.
Notes
- You can use chicken drumsticks or boneless thighs.
- For more flavor, marinate for 30 minutes before roasting.
- Serve with Greek salad or tzatziki on the side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh + potatoes
- Calories: 480
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
