Why You’ll Love This Recipe
This recipe delivers bold Mediterranean-inspired flavor using simple pantry ingredients. The chicken turns juicy and flavorful while the potatoes soak up the lemony, garlicky pan juices as they roast. It’s a complete one-pan dinner that’s perfect for weeknights yet impressive enough for gatherings. Plus, the crispy edges and tender interior make every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken thighs or drumsticks
2 pounds Yukon Gold or red potatoes, cut into wedges
1/4 cup olive oil
Juice of 2 lemons
Zest of 1 lemon
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper to taste
1/2 cup chicken broth
Fresh parsley for garnish (optional)
Directions
- Preheat your oven to 400°F.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper.
- Add the chicken and potato wedges to the bowl and toss to coat evenly.
- Transfer everything to a large baking dish or sheet pan, arranging the chicken skin-side up and spreading the potatoes around it.
- Pour chicken broth into the pan around the chicken and potatoes.
- Roast for 45–55 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- For extra crispiness, broil for 2–3 minutes at the end, watching carefully.
- Let rest for a few minutes before serving. Garnish with fresh parsley if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 50–55 minutes
Total time: About 1 hour 10 minutes
Variations
Use boneless, skinless chicken thighs for quicker cooking, adjusting the baking time accordingly. Add sliced red onions or cherry tomatoes to the pan for extra flavor. For more herb depth, include fresh rosemary or dill. You can also substitute sweet potatoes for a slightly sweeter variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through to maintain crispness. You can also microwave individual portions, though the skin may soften. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but monitor closely to prevent drying out, as breasts cook faster.
Why add chicken broth to the pan?
The broth helps keep the potatoes tender and creates flavorful pan juices.
How do I get crispy skin on the chicken?
Roast skin-side up and avoid overcrowding the pan. Broiling briefly at the end helps crisp it further.
Can I marinate the chicken ahead of time?
Yes, marinate for up to 24 hours in the refrigerator for deeper flavor.
What potatoes work best?
Yukon Gold and red potatoes hold their shape well and roast beautifully.
Is this dish gluten-free?
Yes, as long as your broth is certified gluten-free.
Can I make this in a cast-iron skillet?
Yes, a large oven-safe skillet works perfectly.
How do I prevent the potatoes from being undercooked?
Cut them into evenly sized wedges and spread them out so they roast evenly.
Can I add vegetables to the pan?
Yes, zucchini, bell peppers, or green beans are great additions.
What should I serve with this dish?
A simple Greek salad, steamed greens, or crusty bread complement it well.
Conclusion
Greek Lemon Chicken and Potatoes is a timeless one-pan meal that combines bright citrus, aromatic herbs, and perfectly roasted chicken and potatoes. Easy to prepare and full of bold flavor, this comforting dish is sure to become a staple in your dinner rotation.
PrintGreek Lemon Chicken and Potatoes
Greek Lemon Chicken and Potatoes is a comforting one-pan meal featuring juicy roasted chicken and golden potatoes infused with bright lemon, garlic, and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 2 pounds Yukon Gold or red potatoes, cut into wedges
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup chicken broth
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper.
- Add chicken and potato wedges to the bowl and toss to coat evenly.
- Transfer to a large baking dish or sheet pan, arranging chicken skin-side up and spreading potatoes evenly around.
- Pour chicken broth into the pan around the chicken and potatoes.
- Roast for 45–55 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender and golden.
- Broil for 2–3 minutes at the end for extra crispy skin, watching carefully.
- Let rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Cut potatoes evenly to ensure proper roasting.
- Broiling at the end enhances crispiness.
- Marinate chicken up to 24 hours for deeper flavor.
- Use an oven-safe skillet or cast iron pan if preferred.
- Store leftovers in the refrigerator for up to 4 days.
- Ensure chicken reaches 165°F internal temperature.
Nutrition
- Serving Size: 1 chicken piece with potatoes
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 135 mg
